Spanish Veal Stew
- serves 4
We substituted prosciutto for the traditional Serrano ham here. It's easier to find and equally delicious. Feel free to use any type of olive oil and brandy in place of the Spanish varieties called for here.
4 Tbsp Spanish olive oil
5 oz ounces pearl onions, peeled
1 ½ lb(s) lean stewing veal, cut into 1 1/2 - inch cubes
1 100 g piece prosciutto, cut into large dice
3 small carrots, peeled and cut into medium chunks
1 large red bell pepper, cut into 1- inch pieces
2 bay leaves
¼ cup Spanish brandy
¼ cup dry sherry wine
¾ cup vegetable stock
¼ tsp red pepper flakes
2 garlic cloves, finely chopped
⅓ cup fresh parsley leaves, chopped
½ cup whole roasted almonds. peeled
¾ lb(s) cherry tomatoes
1 lb(s) seasonal firm pears, skin on, cored and cut into large pieces
¼ tsp fresh grated nutmeg
Coarse sea salt and freshly cracked black pepper
1. Heat olive oil in a Dutch oven on high heat.
2. Add pearl onions and cook, shaking pot, until browned, about 8 minutes.
3. Remove to a plate and set aside.
4. Add the veal in the same pot and cook until browned, about 8 minutes.
5. Add the prosciutto, carrots and red pepper and cook 2 minutes.
6. Return pearl onions to the Dutch oven and stir.
7. Turn the heat down to medium-high and add the bay leaves, Spanish brandy, dry sherry, vegetable stock and red pepper flakes.
8. Bring to a boil, turn the heat down to low, and simmer 10 minutes.
9. Cover the Dutch oven and continue to cook.
10. Put the chopped garlic and parsley in a mortar and mash to a paste.
11. Season the veal stew and stir in the garlic parsley mixture, almonds, cherry tomatoes and pears.
12. Bring back to a simmer and cook 10 minutes.
13. Add some fresh grated nutmeg, adjust the salt and pepper, and cook 5 minutes longer.