Hello dear neighbors, how are you ? A chilly eastern wind is blowing directly from Russia over here. Time to stay inside and to warm up the kitchen as well as our bellies with a nice oven-baked stew! This recipe calls for a veal cut that I am not sure how to name – short loin maybe ? I have also made it with veal chunks; as the stew cooks very slowly, tenderizing the meat, you don’t have to get expensive cuts. I threw in yellow and orange carrots from a local producer as well as some of our garden peas and homemade tomato sauce, both frozen last year. Our freezer is gradually being depleted, so when I run out of sauce I get it from the store, reading the label every time : I don’t want any sugar (which includes any -ose name) or citric acid. UnfortunateIy, I also have to make sure there isn’t too much onion either.
A note for all my dear neighbors who cannot have tomato because of nightshade intolerance : I have sometimes replaced tomato sauce with cooked squash in order to adapt summer recipes to a colder season, like when making taco filling. Maybe it would be a good option here too.
Ingredients (serves 4)
– around 400 g / 14 oz veal chunks or short loin cuts
– 200 g / 7 oz frozen peas ; if you have to avoid sulfites like us they should be peas that you froze yourself – we have had some doubt about bought packages
– 250 g / 9 oz yellow carrots + 250 g / 9 oz orange carrots
– 2 celery stalks
– 200 to 250 ml / about 1 cup tomato sauce (see above comments)
– 1 tsp all natural coarse salt, unrefined
– white pepper, freshly ground (optional)
– 1 TBSP olive oil
NOTE : You will also need a dutch oven.
1. Put peas to cook in 500 ml / 2 cups boiling water – we use mineral spring water – for about 10 minutes. When they taste tender, remove with a slotted spoon, reserving cooking water.
2. Dice celery stalks thinly. Wash, scrub, and dice carrots.
(Preheat oven to 180°C / 355°F)
3. Heat olive oil in dutch oven on stove top and quickly brown meat on all sides.
4. Add cooked peas + 400 ml / 1 ½ cup cooking water, carrots, celery, tomato sauce, salt and pepper, if desired.
5. Cover and place in oven to bake for 1 hour and 30 minutes. The celery will « melt » and the sauce will thicken slightly. So good !
This is a pretty easy recipe, isn’t it ? All I know is that it makes me hungry just typing it…
Enjoy! I hope you are keeping warm, dear neighbors!