Hearty Veal Stew With Ham And Artichokes Recipe
Would you like to try the best Hearty Veal Stew With Ham And Artichokes recipe? The Hearty Veal Stew With Ham And Artichokes is made with Meat Meatloaf which is easy to procure from any grocery store. It is an effortless Main Dish. Do try this and get back to me with your views.
Ingredients
3 tablespoons olive or vegetable oil
3 pounds veal stew meat, cut into 2 inch cubes and patted very dry
1 tablespoon olive or vegetable oil
1 large onion, peeled and coarsely chopped
1 large clove garlic, peeled and split
1 1/2 cups dry white wine
3/4 cup beef stock
3 tablespoons finely chopped flat-leaf parsley for garnish
1 teaspoon dried thyme
1 1/2 teaspoons salt, or to taste
Freshly ground black pepper to taste
3 tablespoons unbleached all-purpose flour
6 ounces boiled ham, cut into 1/4x1/4x 1 inch pieces
2 10 ounce packages frozen artichoke hearts, defrosted and patted dry
12 ounces small white mushrooms, wiped and quartered
1/3 cup cream (optional)
2 tablespoons finely chopped flat leaf parsley 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.
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.
