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Hearty Veal Stew With Ham And Artichokes

Budget.Gourmet's picture
Ingredients
  Olive oil/Vegetable oil 3 Tablespoon
  Veal stew meat 3 Pound, cut into 2 inch cubes and patted very dry
  Olive oil/Vegetable oil 1 Tablespoon
  Onion 1 Large, peeled and chopped
  Garlic 1 Clove (5 gm), peeled and split
  Dry white wine 1 1⁄2 Cup (24 tbs)
  Beef stock 3⁄4 Cup (12 tbs)
  Chopped flat leaf parsley 3 Tablespoon, finely chopped (For Garnish)
  Dried thyme 1 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Black pepper To Taste
  Unbleached all purpose flour 3 Tablespoon
  Boiled ham 6 Ounce, cut into 1/4 x 1/4 x 1 inch pieces
  Frozen artichoke hearts 20 Ounce (Two 10 Ounce Packages, Defrosted And Patted Fry)
  White mushrooms 12 Ounce, wiped and quartered
  Cream 1⁄3 Cup (5.33 tbs)
  Chopped flat leaf parsley 2 Tablespoon (For Garnish)
Directions

Preheat your oven to 325°F.Heat 3 tablespoons of oil in a large, heavy skillet until almost smoking.
Add just enough pieces of veal to cover the bottom of the skillet without crowding.
Turn and brown on all sides.
As the pieces brown,transfer them with a slotted spoon to a large, heavy Dutch oven or casserole.
After all the meat has been browned, add the last tablespoon of oil to the skillet and, when it is hot, add the onion and saute it over medium heat until it is golden, about 5 to 6 minutes.
Add the garlic and cook for 30 seconds longer.
Pour the wine over the onions, turn up the heat, and bring the liquid to a boil, scraping up all the brown bits from the bottom of the pan.
Add the beef stock, parsley, thyme, salt, and pepper and allow this liquid to simmer for 5 minutes.
Turn the heat on under the Dutch oven.
Season the veal with salt and a generous amount of black pepper.
Sprinkle the 3 tablespoons of flour over the veal and toss to coat it evenly.
Cook over medium heat for 1 to 2 minutes to brown the flour.
Stir the wine-stock mixture into the veal, and bring the liquid to a simmer.
Add the ham, cover the pot, and place in the preheated oven for 1 hour 15 minutes.
Add the artichokes and mushrooms, stirring to cover the vegetables, and return the pot to the oven for an additional 30 minutes.
The meat should be very tender.
Remove the casserole from the oven, stir in the cream a little at a time, if desired, and sprinkle a little parsley on top for garnish.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Interest: 
Gourmet

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