Veal Stew Nicoise



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Veal Stew Nicoise

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Brush a 12" non stick skillet with 1/2 teaspoon of the oil. Heat the oil
until it is hot and add half the meat in a single layer. Cook the meat over
high heat, turning it as it browns, for 5 minutes, until it is browned on
all sides.

Using tongs, transfer the meat to a Dutch oven or cocotte (an earthenware
casserole with a tight-fitting lid). Add 1/2 cup of the water to the
drippings in the pan. Swirl the water in the skillet and pour it into a
small bowl.

Brush the skillet with the remaining 1/2 teaspoon oil, brown the remainder
of the meat and add it to the Dutch oven or cocotte. Swirl the remaining
1/2 cup of water in the skillet to deglaze it and add the liquid to the
bowl.

Sprinkle the flour over the meat and mix well. Add the wine, stock, shopped
onions, leeks, salt and pepper. Stir in the reserved liquid from the bowl
and mix well. Bring the mixture to a boil, reduce the heat to low, cover
and boil gently for 30 minutes.

Add the pearl onions and mushrooms and continue cooking the stew, covered
over low heat for 15 minutes.

Add the tomatoes and olives, bring the mixture to a boil and set the stew
aside, covered, for 5-10 minutes.

Serve, dividing the meat and vegetables among 6 plates.

Ingredients:

1 ts Extra virgin olive oil
2 1/4 lb Veal cubes
1 c Water
1 tb All-purpose flour
1 c Dry white wine
1/2 c Chicken broth, fat free
1 sm Onion, peeled and chopped
1/2 sm Leek, trimmed and sliced
3/4 ts Salt
1/2 ts Fresh ground black pepper
5 oz Pearl onions, peeled
4 oz Shiitake mushrooms, fresh
1 md Tomato, peeled and seeded,
-chopped
12 Whole kalamata olives,
-pitted and drained

Serves:

6 Servings 		 
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