If you never cooked veal, you should start with this dish. This is one of my favourite veal recipes and no doubt you’ll like it. I cooked it for my husband and he said this stew is incredible. At first the veal is searing and then braising with dried fruits, that gives a terrific flavor and of course super tenderness.
Veal stew with figs, dates and apricots
Ingredients:
- veal for stew - 3 lb. (cubbed)
- olive oil - 2-3 tbsp
- carrot - 1 (roughly chopped)
- chopped big yellow onion - 1
- fresh thyme - 1 tbsp
- sea salt - to taste
- freshly ground black pepper - to taste
- fresh rosemary - 1 sprig
- dry red wine - 2 cups
- beef broth - 2-3 cups
- dry apricots - 8
- dry figs - 5-6
- dates - 4-5
Instructions:
Heat a large Dutch oven or heavy ovenproof saute pan over medium high heat, add olive oil, and sear 8 to 10 cubes of veal in a single layer until lightly browned on both sides. Transfer the seared meat to a plate and sear the remaining veal. Preheat oven to 300 F. Reheat the same Dutch oven (do not wash it). Add the onion and carrot and saute for about 10 minutes. Add the seared veal, season to taste with a salt, black pepper and herbs. Pour the wine and water an simmer for 30 min. Then add dried fruits and cover pan with a tight lid. Roast in the oven for about 1,5 hour, or until the meat is tender. Remove from the oven. Serve with rosemary roasted potatoes.