MEDITERRANEAN VEAL STEW
Serves four to five
- 1 kg EMH veal stew cubes
- flour
- cold-pressed olive oil
- salt
- freshly ground black pepper
- 2 onions
- 2 celery stalks
- 100 g smoked bacon
- a handful of Kalamata olives
- 250 g ripe tomatoes
- 300 ml dry white wine
- 200 ml beef stock
- a sprig of thyme
- 2 bay leaves
- 2 rosemary sprigs
- 750 g fresh potatoes
Peel the onions and finely chop along with the celery stalks. Cut the bacon strips into smaller pieces and dice the tomatoes. Toss the stew cubes in flour and shake off any excess. Heat oil in a pan, brown the cubes in batches and transfer to a casserole dish. Season with salt and pepper. Add a little more oil to the pan if needed, add the vegetables and lightly sauté, then add the bacon and cook until it begins to brown. Transfer everything to the casserole dish. Pour wine into the pan and heat, scraping up all the flavour from the bottom. Pour over the meat along with the stock, add the herbs, diced tomatoes, olives and potatoes. Cover with a lid and place in a preheated 190°C oven for at least 2 hours. Serve with a glass of white wine and quality bread.
