Veal alla Toscana
- Total Time
Warm up on winter nights with our hearty veal stew. Enjoy it as a starter, or pair it with crusty Italian bread and a salad.
olive oil1 ½ tsp
garlic clove(s)3 clove(s), medium, chopped
uncooked lean veal shoulder16 oz, cut into 1-inch pieces
uncooked carrot(s)2 medium, cut into 1-inch chunks
uncooked celery1 rib(s), medium, stalk, chopped
uncooked zucchini1 small, sliced
canned crushed tomatoes1 cup(s)
table wine⅓ cup(s), white
Italian seasoning1 tsp
canned chicken broth1 cup(s)
canned frozen whole onions½ cup(s), pearl, thawed
table salt1 tsp, or to taste
black pepper¼ tsp, or to taste
- Heat oil and garlic in a large stockpot or Dutch oven; add veal and brown on all sides, about 5 minutes. Remove from stockpot; set aside.
- Cook carrots and celery in same pot, stirring occasionally, on medium-high heat for 5 minutes. Add zucchini and cook until tender, about 5 minutes. Add veal, tomatoes, wine, Italian seasoning and broth; bring to a boil, reduce heat and simmer 1 hour.
- Add pearl onions; simmer until veal is tender, about 15 minutes more. Season to taste with salt and pepper. Yields about 1 cup per serving.