By: Diane Strauss
Serves 8
Prep Time: 30 minutes
Cook Time: 2 1/2 hours
Gluten Free Preparation Option
Dairy Free Preparation Option
Ingredients:
2 lbs veal stew, cut into desired sized pieces
1/3 c all-purpose flour (may substitute cornstarch or potato flour for gluten-free version)
4 Tbs olive oil or bacon fat.
1 package peeled pearl onions or 1 large onion, coarsely chopped
(if using pearl onions, blanch in boiling water for one minute to easily remove skins)
3 large cloves garlic, minced
4 oz Strauss Free Raised Glace de Veau (you can substitute 1/2 c chicken stock for glace de veau – but stew will be less rich and decadent)
2 c red dry wine
3 sprigs fresh thyme or 3 sprigs fresh basil
2 bay leaves
1-1/2 cups halved crimini or shitake mushrooms (combination is nice too)
1 lb small fingerling potatoes or small red potatoes, halved lengthwise
1 c frozen peas, thawed (optional)
Kosher or sea salt
Fresh ground pepper |
