Grain Fed Boneless Stew

A boneless veal stew is a flavorful and tender dish that features boneless veal as the main protein, slow-cooked to perfection with vegetables, herbs, and seasonings. Here’s a simple and delicious recipe to make boneless veal stew:

Ingredients:

• 2 lbs boneless veal stew meat (cut into 1-inch cubes)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 2 potatoes, peeled and diced
• 1 cup dry white wine (or chicken broth)
• 3 cups beef or chicken broth
• 1 cup crushed tomatoes (optional, for added depth)
• 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
• 2 bay leaves
• Salt and pepper, to taste
• 1 tablespoon flour (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Brown the veal:
   • In a large pot or Dutch oven, heat the olive oil over medium-high heat.
   • Add the boneless veal cubes and brown them on all sides. Remove the veal from the pot and set it aside.
2. Sauté the vegetables:
   • In the same pot, add the chopped onion and cook until softened (about 3-4 minutes).
   • Add the garlic, carrots, and celery. Cook for another 2-3 minutes, stirring occasionally.
3. Deglaze the pot:
   • Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let the wine cook off for about 2-3 minutes.
4. Simmer the stew:
   • Return the browned veal to the pot, followed by the broth, crushed tomatoes (if using), thyme, and bay leaves.
   • Stir well and bring to a simmer.
   • Cover the pot, reduce the heat to low, and cook for about 1.5 to 2 hours, or until the veal is tender and the flavors have melded together.
5. Add the potatoes:
   • Add the diced potatoes about 30 minutes before the stew is done cooking. This will give them time to cook through.
6. Thicken the stew (optional):
   • If you’d like a thicker stew, mix 1 tablespoon of flour with 2 tablespoons of cold water to make a slurry. Stir the slurry into the stew during the last 15 minutes of cooking, allowing it to thicken.
7. Final seasoning:
   • Remove the bay leaves. Taste the stew and adjust seasoning with salt and pepper, if necessary.
8. Serve:
   • Ladle the stew into bowls and garnish with fresh parsley before serving.

Enjoy your comforting boneless veal stew with some crusty bread or over mashed potatoes!