Our Favorite VEAL STEW
Serves 4 to 6
2 pounds boneless veal shoulder, trimmed and cut into 2-inch pieces
1 teaspoon sea salt, divided
½ teaspoon freshly ground black pepper, divided
¼ cup all-purpose flour
2 to 3 tablespoons olive oil
1 medium onion, chopped
1 cup chicken stock or canned broth
½ cup dry white wine
1 (14-ounce) whole peeled San Marzano tomatoes, drained and chopped
¼ teaspoon dried oregano
1 (10-ounce) package frozen peas
1 recipe Roasted Potatoes (here; optional)
Season the veal with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Dredge the veal in the flour, shaking off the excess.
Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Add the veal and cook until lightly browned on all sides, 5 to 7 minutes. Do not crowd the veal; you may have to do this is two batches. Remove the browned veal with a slotted spoon and set aside.
If the pan is dry, add 1 more tablespoon olive oil. Add the onion and cook over medium heat until softened, 2 to 3 minutes.
Return the veal to the Dutch oven. Add the stock, wine, tomatoes, oregano, and remaining ½ teaspoon salt and ¼ teaspoon pepper. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the veal is tender, about 1 hour.
Add the peas and roasted potatoes (if using) and simmer until heated through, about 5 minutes.