Veal Stew with Polenta
From r8chreid 15 years ago
- 110 minutes to make
- Serves 6
This a wonderful variation on the traditional Shepherd's Pie recipe. I made this last night using venison rather than veal and it was simply wonderful. Kudos to my husband for bringing me home the freezer full of deer!
Ingredients
- 3 ibs of boneless veal (or venison) stew meat shopping list
- salt as needed shopping list
- Freshly ground black pepper, as needed shopping list
- All purpose flour for dusting, as needed shopping list
- 2 Tbsp olive oil, or as needed shopping list
- 3/4 cup minced onion shopping list
- 1 cup large dice carrot shopping list
- 1 cup large dice celery shopping list
- 2 Tbsp tomato paste shopping list
- 1 1/2 cups redwine shopping list
- 6 cups beef broth shopping list
- 2 springs rosemary, 2 sprigs of thyme; tied shopping list
- 1 bay leaf shopping list
- 1 1/2 cups frozen brussel sprouts shopping list
- 1 cup frozen, cut green beans shopping list
- 1 cup frozen pearl onions shopping list
- 3 cups cooked polenta shopping list
How to make it
- Season stew meat generously with salt and pepper. Pour some flour into a shallow plate and dust the meat with flour.
- Heat the oil in a dutch oven over medium high heat, and saute meat stirring frequently, 8 to 10 minutes. Transfer meat to a pan and keep warm.
- Return pan to heat and add onion, carrot and celery. Saute stirring frequently until the onion is lightly browned, about 8 to 10 minutes. Addthe tomato paste and continue to saute until there is a sweet aroma and the tomato paste darkens in color, about 5 minutes. Add the wine and stir well to dissolve all of the drippings. Return meat any any juices collected to the pan and add enough vroth to cover meat by 1 inch. Bring to a boil and add herb bouquet and bay leaf, reduce the heat to low and simmer, covered, stirring occasionally until meat is almost tender, about 45 minutes. Season to taste with salt and pepper as the stew simmers. Remove the herbs and discard.
- Add the brussel sprouts, pearl onions and green beans to the stew. Simmer covered 10 to 15 minutes. Season again to taste with salt and pepper.
- Preheat oven to 375
- Transfer stew to a casserole or baking dish and top with polenta (I seasoned my polenta with herbs, sharp cheddar and parmesan) bake uncovered for 20 minutes.
People Who Like This Dish 2
- cldinardo2 Nowhere, Us
- lunasea Orlando, FL
- r8chreid NV
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The Rating
Reviewed by 1 people-
Wow - this sounds like a delicious stew...loaded with flavor. I love the brussels sprouts here and topping the stew with cheesy, savory polenta is a wonderful idea. High 5 - and thanks for sharing your recipe. :) Vickie
lunasea
in Orlando loved it
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