One of my favorite meals growing up was pot roast. The classic kind with carrots and potatoes. My mom would always roll her eyes on those Sunday’s when my dad would make it because it wasn’t her favorite. Not so sure this veal stew would convince her otherwise, but what makes this stew special is the sweetness of the cipollini onions.
No need to boil the onions to remove the skin. Run the onions under warm water, and the skin should easily peel right off.
It doesn’t take nearly as long to make as would a pot roast. The meat is still tender. The veggies are still tender. It’s an earthy, rustic stew. It’s comfort in a bowl. And as you know, I’m a fan, a hardcore fan, of one-pot meals. Especially on Sundays.
My sister called me awhile back for a pot roast recipe. I still don’t have one, but this veal stew might just take its place for now.
Veal Stew with Cipollini Onions
adapted from Giada’s Family Dinners
2 tablespoons extra virgin olive oil
1 pound veal stew meat
kosher salt and freshly ground black pepper
3 garlic cloves, minced
1 tablespoon chopped fresh sage
1 teaspoon dried thyme
1 cup dry white wine
2 to 3 cups low-sodium chicken broth
1 (14.oz) can diced tomatoes
10 cipollini onions, trimmed and peeled
2 medium red potatoes, cut into 1-inch pieces
1 large carrot, peeled and cut into 1-inch pieces
2 cups fresh green beans, trimmed and cut into 1-inch pieces
2 tablespoons chopped fresh flat-leaf parsley
In a dutch oven or large stock pot, heat the olive oil over medium-high heat. Add the veal and season with salt and pepper. Cook for about 5 minutes until veal is browned on all sides. Transfer the veal to a bowl and set aside. Add the garlic, sage, thyme, and wine to the same pot. Cook for 1 minute, using a wooden spoon to scrape up any brown bits at the bottom of the pot. Add the veal back to the pot.
Stir in the broth and tomatoes. Add the onions, potatoes, carrots, and green beans. Bring to a boil over high heat. Reduce the heat to a simmer over low heat. Cover and simmer for 35 to 45 minutes until veggies are tender. Stir in the parsley. Season with salt and pepper to taste and serve.