Veal and Artichoke Stew

Veal and artichoke stew is simple, delicious and filling. It reminds me of dishes from southern France or northern Italy.

Recipe

Ingredients

• 2 Tbsp. olive oil

• 1 large carrot, minched

• 1 stalk celery, minced

• 1/2 white onion, minced

• 1 1/2 lbs. veal shoulder, cut into 1-inch cubes

• 2-3 Tbsp. flour

• 1 cup dry white wine

• 1 1/2 cups veal or chicken stock

• 2 sprigs fresh thyme

• 8 oz. frozen artichoke hearts

• 8 oz. pearl onions, peeled

Directions

Heat a 6-quart dutch oven oven medium heat and add the oil. Whe the oil shimmers and is almost starting to smoke, add the minced vegetables and stir, cooking until the vegetables are soft, about 2-3 minutes.

Season the the veal cubes with salt and pepper and toss with the flour until all the meat is evenly coated.

Add the veal to the dutch oven and stir, cooking until the veal is evenly browned. About 5 minutes.

Pour in the wine and deglaze the pan. Cook until the pan is nearly dry, then add in the stock and the thyme.

Simmer, covered, for about 45 minutes, then add the artichoke hearts and pearl onions. Simmer for another 30 minutes, the taste and adjust seasoning with salt, pepper and a little lemon juice or vinegar, if desired.

Serve hot over egg noodles.

Full Printable recipe at: http://ift.tt/1NcHmwT

bon appetit