Veal Stew

It’s winter. It’s cold, it’s raining, it’s snowing….and you are the lucky one who is sitting inside in the heat debating what would make you feel even warmer inside. And it hits you; the age old cold weather food, stew.

I’ve never been a big stew person, but I decided to give it a try. With the threat of a power shortage looming, we decided to use up a lot of what we had lying around.

We started by slicing up some fingerling potatoes we had, along with some onions, celery, and carrots. We sautéed them in olive oil for about 30 minutes until they were soft.

We then added spinach to the sautéed vegetables for about 5 minutes.

In another pan, we heated up some chicken stock, to which we added tarragon and spices. After allowing the broth to simmer for a little bit, we added some previously made tomato sauce to the broth.

In a separate pan, we sautéed the veal for about 10 minutes.

We then added the veal and the vegetables to the simmering pot of tomato broth, and let it stay on the stove on low heat until we were ready to enjoy it an hour or so later.

Delicious and warming. Yum.

And even better on a bed of pasta….

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