Veal and Turnip Stew

This recipe was inspired by the remaining ingredients from the photo shoot. I had carrots and a bag of pearl onions that were calling me and veal seemed a natural pairing. I also like the licorice flavor of tarragon and fennel seeds and thought they’d add an interesting layer to the stew. If you aren’t a fan of these flavors, try 1 1/2 teaspoons Herbes de Provence in lieu of the fennel seeds, peppercorns and bay leaf. Use chopped fresh parsley instead of tarragon.

Peeling pearl onions is a bit tedious and the task is made easier by blanching. Don’t bother to cut the bottom, it’s not necessary. Just bring a pot of cold water with a couple a teaspoons of Kosher salt to boil and pop the onions in for 2 minutes. Drain them and rinse with cold water to stop the cooking. Slice the bottom off with a sharp paring knife stopping short of the skin on the last side. Pull that skin towards the top and slide the remainder off.

And may I suggest you serve this over some egg noodles. I did and it was delicious!

Veal and turnip stew with egg noodles.

Veal & Turnip Stew
Serves: 4

2 pounds boneless veal shoulder or rump, cut into 1-1/2 inch cubes, trim excess fat
2 teaspoons Kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil
1 medium onion, diced
2 medium celery stalks, diced
4 garlic cloves, minced
1 cup dry white wine
24 pearl onions, peeled
1 pound turnips, trimmed and cut into 1 1/2-inch pieces
3 medium carrots, cut into 1 1/2-inch pieces
1 teaspoon fennel seeds
5 peppercorns
Bay leaf
1 cup stock
2 tablespoons cornstarch
1/4 cup cold water
1/2 cup fresh or frozen peas
2 tablespoons finely chopped tarragon

Place the veal on a tray and season both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.

You need a heavy bottomed pan for this or a slow cooker. Put olive oil in the bottom of the pan and place over medium-high heat. Once it’s hot stir in the onion, celery and garlic. Cover the pan, reduce the heat to medium and sweat for 4 minutes.

Uncover the pan and pour in the wine. Raise the heat to high and boil until the wine is reduced by one-half, about 3-4 minutes.

Stir in the turnips, carrots, fennel seeds, peppercorns, bay leaf and 1/2 teaspoon each salt and pepper. Pour the stock over this, give a stir, and set the veal cubes on top of the vegetables.

Cover and cook for 1 1/2 hours on a low setting in the slow cooker or on simmer on the stove top. Stir at this point to incorporate the veal into the vegetables and sauce. Continue cooking for another 2 hours or until the veal is fork tender.

Just before serving toss in the peas and combine the water and cornstarch and pour into the hot stew. Stir frequently until the sauce has thickened. Garnish with chopped herbs and serve.



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