This photo does not do this dinner justice.
This meal was prepared yesterday. I was going to follow the recipe and bake it in the oven. But suddenly it was summer again. The air conditioning went on, and oven cooking not happening.
But we have the slow cooker. I browned the veal and the onions on the stovetop and then everything went into the slow cooker.
Yesterday being a football day I made Pizza Roll-up as an appetizer. No, I did not take a photo. Too bad as they were quite good. After devouring them we did not want dinner. So we had the stew tonight.
Tonight we reheated the stew and Wow!! Really good. The meat was so tender. The only thing is I should have increased the salt and pepper.
This recipe is from a 1997 issue of Bon Appetit that I was holding onto. It was the Italian Countryside Edition. I remember my mom made Veal Stew quite often when I was little. I have never tried making it. When I was flipping through the magazine I notice this recipe. The plus was that it was from the Campania Region.
On a side note, I have been subscribing to Bon Appetit for a number of years. My question is where have all the recipes gone? This is a photo of this months recipe list and the recipe list from May 1997.
Veal Stew with Potatoes, Tomatoes, and Oregano
Ingredients-
1/4 cup olive oil
2 pounds veal stew meat, cut into 1- to 1 1/2-inch pieces
16 boiling onions, peeled
1 1/4 pounds large red-skinned potatoes, peeled, cut into 1 1/2-inch pieces
2 tablespoons chopped fresh oregano or 1 tablespoon dried
1 1/2 12-ounce baskets cherry tomatoes, stemmed, halved
Method-
Preheat oven to 350°F. Heat oil in a heavy large pot over medium-high heat. Sprinkle veal generously with salt and pepper. Add veal and onions to pot. Sauté until veal is no longer pink, about 8 minutes. Mix in potatoes and oregano, then tomatoes. Bring stew to simmer. Cover pot; transfer to oven. Bake until veal and vegetables are tender, about 2 hours. Season stew to taste with salt and pepper. Ladle stew into shallow soup bowls and serve.
Slow Cooker Method-
Heat oil in a heavy large pot over medium-high heat. Sprinkle veal generously with salt and pepper. Add veal and onions to pot. Sauté until veal is no longer pink, about 8 minutes. Season stew to taste with salt and pepper.
Put potatoes and oregano, then tomatoes in the crockpot. Add veal and onions. Cook on Low for 4 to 5 hours, I went for just 4 hours.
Ladle stew into shallow soup bowls and serve.
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