Veal-and-Vegetable Stew From Corfu

Name: Veal-and-Vegetable Stew From Corfu
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: greek
Ingredients: 2 pounds boneless veal shoulder, cut into 1-inch cubes; 1 large onion, halved lengthwise and thickly sliced into half-moons; 1 1/2 cups dry red wine; 1/2 cup olive oil; 3 cloves garlic, thinly sliced; 1 bay leaf; 1 teaspoon dried rosemary, crumbled; 1 teaspoon dried thyme, crumbled; 1 1/2 cups diced celery; 1 large fennel bulb, trimmed (tops reserved), halved and thinly sliced; 3 large carrots, peeled and sliced; 1 cup beef stock, chicken stock or water; salt and pepper to taste; 2 tablespoons unsalted butter; 3 to 4 tablespoons chopped fennel fronds and tender stalks

Recipe from Aglaia Kremezi

Adapted by Molly O'Neill

Total Time: 1 hour 20 minutes, plus 2 hours' refrigeration
Rating: 4(24)
Comments: Read comments

Featured in: Food; Grecian Formula

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Ingredients

Yield:4 servings

2pounds boneless veal shoulder, cut into 1-inch cubes
1large onion, halved lengthwise and thickly sliced into half-moons
1½cups dry red wine
½cup olive oil
3cloves garlic, thinly sliced
1bay leaf
1teaspoon dried rosemary, crumbled
1teaspoon dried thyme, crumbled
1½cups diced celery
1large fennel bulb, trimmed (tops reserved), halved and thinly sliced
3large carrots, peeled and sliced
1cup beef stock, chicken stock or water
salt and pepper to taste
2tablespoons unsalted butter
3 to 4tablespoons chopped fennel fronds and tender stalks

Ingredient Substitution Guide

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Preparation

Step 1
In a large bowl, combine the veal, onion, ¼ cup of the wine, ¼ cup of the oil, the garlic, bay leaf, rosemary and thyme. Toss well, cover and refrigerate for at least 2 hours or overnight.
Step 2
Remove the veal from the marinade and pat dry with paper towels; reserve the marinade. In a large pot, heat the remaining ¼ cup oil over high heat. Cook the veal in batches, turning until browned on all sides, and remove.
Step 3
Return all the veal to the pot and add the reserved marinade, celery, sliced fennel, carrots and ½ cup of the stock. Season lightly with salt and pepper and bring to a boil. Reduce the heat to low and cover the pot. Simmer, adding more stock as needed until the veal is very tender, about 1 hour.
Step 4
Uncover the pot, increase the heat to high and reduce the liquid until it is a thick sauce. Stir in remaining wine and butter. Cook for 2 minutes more. Taste and adjust seasoning, if necessary. Sprinkle with fennel fronds and serve.

Ratings

4 out of 5

24 user ratings

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Comments

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Leonie3 years ago

I liked it very much. I used venison meat instead of veal, as my English is not good apparently. I also added the juice of one orange and more liquid in general. I also used cardamom, coriander, cinnamon and ground cloves as spices. I cooked the meat for about 45 minutes.

Noelle G3 years ago

I marinated the veal in vermouth instead of wine and used white wine in the stew instead of red. I also added some orange zest and chopped parsley when it was finished cooking. Served over couscous. Nice flavor. Good veal stock helps.

Es4 years ago

An old-fashioned veal stew. Very enjoyable. I served it over rice. The fennel aids a density of flavor but is not discernible in the stew. The fronds add flavor. I think it could use some lemon.

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