Makes 4 servings.
This family style dish with a robust tomato flavor is so convenient to make and to serve. It is delicious made a day ahead or frozen.
INGREDIENTS:
1 3/4 pound boned shoulder of veal, cut into 2 inch cubes, all gristle and fat removed
4 tablespoons extra-virgin olive oil
2 tablespoons unbleached all-purpose flour
1 onion, finely chopped
2 cloves garlic, finely chopped
One, 14 ounce can chopped tomatoes (See Note)
2 tablespoons tomato paste
8 thyme sprigs, plus extra leaves for garnish
Kosher salt
Freshly ground black pepper
12 small onions, peeled
12 baby potatoes, rinsed
12 white mushrooms
PREPARATION:
Preheat the oven to 350F.
Pat meat dry with paper towels. Spread flour on a sheet of wax paper and dip a few pieces of meat into the flour, shaking off excess flour. Repeat until all the meat has been dipped.
In a skillet heat 2 tablespoons of the oil and sauté the meat, over medium-high heat, turning with tongs, until just seared.
Transfer the finished pieces to a heavy enameled lined saucepan with a cover. Season meat lightly with salt and pepper.
Heat the remaining 2 tablespoons of oil in the skillet and sauté the chopped onions and garlic for a few minutes, then add to the meat.
Wipe the mushrooms with a damp paper towel and trim the stems.
Add mushrooms to the meat along with the tomatoes, tomato paste, thyme, onions, and potatoes. Season with salt and pepper and bring to a boil over high heat.
Cover and cook for about 2 hours, the meat should be tender. After 1 hour you may need to turn over the vegetables.
Discard the thyme sprigs and season to taste with salt and pepper.
NOTE:
I use Pomi brand chopped tomatoes, which now come in 14 ounce cans. If you are cooking the meat in a Creuset-like pot, you can refrigerate the stew in the pot. Be sure to place a sheet of wax paper under the lid.
