Tuesday, December 25, 2012

Veal Stew

Serving: 6-8
1. 1 lbs of veal shoulder cut into 1-2" cubes
2. 2 cups of chopped onions
3. 1/2 cup of olive oil
4. 4 stalks of celery
5. 1 lb package of baby carrots
6. 1 cup of ketchup
7. 1 lb package of sliced mushrooms

1. Place veal in a bowl.  Pour olive oil over veal. Mix. 
2. Pour veal in a Tupperware to let marinate overnight.
3. Dice celery.  Place celery, onions, mushrooms, and baby carrots into a frying pan.
4. On medium-high, pour 1/3 cup of olive oil over vegetable mixture.  Stir for 10 minutes, or until onions brown.  Once they've become brown, place veal in the pan for 3 minutes in order that the meat becomes slightly cooked.  If needed add the excess olive oil that was set aside.
5. Place mixture in a cooking pot on low heat.  Pour water to reach top of mixture, but not to cover.
6. Add ketchup.  Mix.
7. Let sit for 25 minutes.  Stir occasionally.