Veal Stew Gremolata

This hearty veal stew combines tender chunks of lean shoulder with a rich tomato and wine sauce, simmered until falling apart. The dish is built on a classic mirepoix base of onion, carrot, and celery, enhanced with earthy mushrooms and sweet bell peppers. What truly sets this recipe apart is the vibrant gremolata stirred in at the very end, providing a burst of fresh parsley, garlic, and lemon zest that cuts through the richness of the meat. It&# 226;ÂÂs a comforting, restaurant-quality meal perfect for chilly evenings or when you want to treat your family to something special without spending all day in the kitchen. Serve with crusty bread to soak up the delicious sauce.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 224.6

Description

This hearty veal stew combines tender chunks of lean shoulder with a rich tomato and wine sauce, simmered until falling apart. The dish is built on a classic mirepoix base of onion, carrot, and celery, enhanced with earthy mushrooms and sweet bell peppers. What truly sets this recipe apart is the vibrant gremolata stirred in at the very end, providing a burst of fresh parsley, garlic, and lemon zest that cuts through the richness of the meat. It&# 226;ÂÂs a comforting, restaurant-quality meal perfect for chilly evenings or when you want to treat your family to something special without spending all day in the kitchen. Serve with crusty bread to soak up the delicious sauce.

Ingredients

lean veal shoulder, cut into 1-inch cubes
finely chopped onion
finely chopped carrot
finely chopped celery
garlic, crushed
vegetable oil
dry red wine or beef broth
dried basil
salt
tomato puree (15 ounces)
bell pepper, cut into wedges
fresh mushrooms, cut in half
finely chopped fresh parsley
finely chopped garlic
grated lemon peel

Directions

1
Trim excess fat from the veal shoulder and cut the meat into 1-inch cubes.
2
Heat vegetable oil in a Dutch oven or large heavy-bottomed pot over medium-high heat.
3
Add veal, onion, carrot, celery, and crushed garlic to the pot.
4
Sauté the mixture for 3 to 4 minutes, stirring occasionally, until the veal is browned on all sides.
5
Stir in the dry red wine (or beef broth), tomato puree, bell pepper wedges, mushrooms, dried basil, and salt.
6
Increase heat to bring the stew to a boil.
7
Reduce heat to low, cover the pot, and simmer gently for 50 to 60 minutes, stirring occasionally, until the veal is fork-tender.
8
Prepare the gremolata by mixing finely chopped fresh parsley, finely chopped garlic, and grated lemon peel.
9
Just before serving, stir the fresh gremolata into the hot stew to brighten the flavors.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 224.6kcal

% Daily Value *
Total Fat 8.2g13%
Saturated Fat 2.5g13%
Cholesterol 43.6mg15%
Sodium 1291.1mg54%
Total Carbohydrate 18.3g7%
Dietary Fiber 5.0g20%
Sugars 10.0g
Protein 22.7g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: veal, stew, gremolata, comfort food, slow cook, italian inspired, one pot meal, tomato sauce, red wine, mushrooms, bell pepper, parsley, lemon zest, dinner idea, family meal, tender meat, garlic, onion, carrot, celery

Read it online: https://www.chefs-mate.com/recipe/veal-stew-gremolata/