When stewed, whole shallots and hearty chunks of potato and veal are tender enough to cut with a fork. Serve this easy, elegant stew with wide egg noodles.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan or Dutch oven over medium-high heat. Season veal with salt and pepper, and saute quickly, stirring to brown the pieces on all sides. Remove to a platter.
- Reduce heat to medium, add shallots and 3 tablespoons water, and saute until water has evaporated, about 1 minute. Add garlic and flour, and cook, stirring, for 1 minute longer. Add wine and simmer for 2 minutes. Add stock, the veal with any juices from platter, sage, and thyme, and bring to a boil. Reduce heat so that stew is barely simmering, cover, and cook for 30 minutes. Add potatoes, cover, and cook for 25 minutes longer, or until meat and potatoes are tender.
- Heat a large nonstick skillet over medium-high heat until it is very hot. Add mushrooms, and cook, stirring, for about 3 minutes (if mushrooms stick to the pan, add a tablespoon of water). Add mushrooms to the stew, and stir briefly. Just before serving, remove the thyme sprigs, and stir in chives.
Nutrition Facts : Calories 336 g
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