Fennel Veal Stew
Deeply aromatic and satisfying!
Ingredients
- 1 big shallot sliced
- 3 cloves garlic sliced
- 2 bulbs fennel sliced include the fronds, if you have them!
- 1 stalk celery diced
- 1 carrot diced
- 1 parsnip diced
- 24 oz cubed veal for stew
- 4 cups beef stock enough to cover
- juice and zest of 2 mandarin oranges
- 1-2 tablespoons Herbs de Provence
- salt
- freshly ground black pepper
Instructions
- In a medium, Dutch or French oven saute the vegetables in butter until the vegetables begin to soften.
- Toss meat with flour. Add meat to the vegetables. Stir until the meat is lightly browned. Add the stock to just cover the mixture. Add the zest
- Bring to a boil then reduce heat and simmer, covered, 45 minutes or until the meat is tender, stirring occasionally.
- Serve immediately, with an optional sprinkle of more zest!