Veal Stew With Fennel and Tomatoes
- Total Time
- 1 hour 30 minutes
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Ingredients
- 2pounds stewing veal, cut in 1½-inch pieces and trimmed of fat
- Coarse salt and freshly ground pepper to taste
- 2tablespoons peanut or vegetable oil
- 1large head fennel, cut in half and sliced
- 2cloves garlic, minced
- 2carrots, sliced
- 12small onions (Italian cippolini, if available), peeled
- 1tablespoon fresh tarragon leaves
- ÂĽcup Pernod, ouzo or other anise-flavored liquor
- 11-pound can plum tomatoes, chopped
Nutritional analysis per serving (6 servings)
279 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 33 grams protein; 791 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the veal pieces dry with paper towels and season to taste with salt and pepper. Heat a tablespoon of oil in a large casserole and saute the pieces, a few at a time, until they are lightly browned on all sides. If there is any fat left in the pan, pour it off.
- Step 2
Add the remaining oil and saute the fennel, garlic, carrots and onions until they are lightly browned.
- Step 3
Return veal to casserole. Add tarragon and Pernod and bring to a boil, scraping up the cooking juices. Add tomatoes with their juice and stir well. Cover and simmer gently, stirring occasionally, for about 45 minutes or until the veal is tender. If more liquid is needed, add a little chicken stock or water during cooking. Correct seasoning and serve.
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