Veal Stew Milanese
This savory stew pairs perfectly with Risotto alla Milanese. Based on a recipe from The Good Housekeeping Illustrated Cookbook, Zoe Coulson, 1980, Hearst Books, NY, p 239.
Servings: 6 servings
- 1/4 cup olive oil
- 2 pounds veal for stew cut into 1 1/4" chunks
- 1 cup onion approximately 1 large onion, diced 1/4"
- 2/3 cup carrot approximately 1 large carrot, diced 1/4"
- 2/3 cup celery approximately 1 large stalk, diced 1/4"
- 1 teaspoon garlic approximately 1 clove, minced
- 1/3 cup white chianti or other dry white wine
- 16 ounces diced unsalted canned tomatoes
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon coarsely ground pepper
- 1 bay leaf
- 1 teaspoon chicken bouillon
- 1 tablespoon chopped parsley
Risotto alla Milanese
- In 6-quart pot over medium-high heat, heat 2 tablespoons oil. Add 1/3 of veal, browned well on all sides, removing pieces as they brown to separate bowl. Repeat for remaining veal, adding more oil as necessary.
- In same pot, in drippings over medium heat, saute onion, carrot, celery, and garlic until lightly browned, about 5 minutes. Add wine, tomatoes and liquid, next 5 ingredients (through chicken bouillon), and browned veal. Stir to combine.
- Heat to boiling. Reduce heat to simmer; cover and cook 1 1/4 hours or until veal is fork tender, stir occasionally.
- Meanwhile, prepare the Risotto alla Milanese.
- Before serving, discard bay leaf, and sprinkle with parsley. Serve with risotto.