FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Catalan-Style Veal Stew With Prunes And Potatoes

Nutrition per serving    (USDA % daily values)
CAL
1040
FAT
121%
CHOL
200%
SOD
32%

Comments

Add a comment

Ingredients for 4 servings

6 tablespoons extra-virgin olive oil

4 to 4 1/2 pounds bone-in veal breast or shoulder, meat cut into 1-inch cubes, bones reserved (see Butcher’s Note)

1 yellow onion, finely chopped

4 large cloves garlic, finely chopped

3 tablespoons Spanish brandy, Armagnac, or other similar brandy

1 1/2 cups dry white wine

One 16-ounce can peeled whole tomatoes, drained and finely chopped

Two 2-by-1-inch strips orange zest

3 sprigs fresh thyme

1 large bay leaf

Kosher salt

1 1/2 pounds thin-skinned, waxy potatoes, such as Yukon Gold, peeled and cut into 1/2-inch dice

3/4 ounce bittersweet or semisweet chocolate, finely grated

1/8 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

3/4 pound prunes, soaked in hot water for 30 minutes and drained

2 tablespoons finely chopped, fresh flat-leaf parsley

You might also like

Puerto Rican Comfort Food: Veal Stew With Cream...
Food Republic
Veal Stew
The Naptime Chef
Peposo - Slow Cooked, Peppery Veal Stew
La Tavola Marche
Veal Goulash With Sauerkraut
Simply Recipes
Veal Goulash
Gluten Free Girl
Veal Artichoke Ragout
Framed Cooks
Ground Meat Goulash With Macaroni
Rachael Ray
Ghormeh Sabzi (Veal And Kidney Bean Stew)
Saveur
French In A Flash: Veal Stew Forestière
Serious Eats
Short Rib Stew
Food & Wine