Romanian Veal with Vegetables Stew
This recipe lets you stretch a small amount of expensive veal into lots of servings. This stew is especially good if each bowl is garnished with a dollop of drained yogurt or sour cream.
INGREDIENTS | SERVES 8
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 pound boneless veal shoulder, cut into 1" cubes
- 2 tablespoons butter
- 1 medium yellow onion, sliced
- 2 small cloves garlic, minced
- ½ cup beef broth
- ½ cup dry red wine
- 1 small head cabbage, cored and thinly sliced
- 2 teaspoons dried parsley
- 1 tablespoon tomato paste
- 2 large carrots, peeled and sliced
- 1 14.5-ounce can diced tomatoes
- 1 large green pepper, seeded and cut into strips
- 2 cups eggplant, diced
- 2 cups zucchini, diced
- 1 cup leeks (white part only) well-rinsed and thinly sliced
- 2 small turnips, diced
- 1 cup celery root, diced
- 2 small parsnips, diced
- 1 14.5-ounce can French-style green beans, drained
- ¼ cup seedless green grapes
- ¼ teaspoon dried thyme
- ¼ teaspoon dried marjoram
Add the flour, salt, and pepper to a large food-storage bag; shake to mix. Add the veal cubes and toss to coat in the seasoned flour. Melt the butter in an ovenproof 6-quart Dutch oven over medium heat. Add the veal, and brown for 5 minutes.
Add the onions and sauté, stirring frequently, for 5 minutes, or until the onions are transparent. Add the garlic and sauté for an additional 30 seconds.
Preheat oven to 350 °F.
Add the beef broth, wine, and half of the cabbage; cover and simmer until the cabbage wilts, then add all the remaining ingredients. Bring to a boil, cover, and bake for 1 hour, stirring the stew about every 20 minutes. The stew is done when the meat and all of the vegetables are cooked through and tender.
