Easiest Veal Stew On Earth

September 27, 2009

Two pounds cubed stewing veal (I’m not sure what cut it is; I just ask the butcher for stew veal and this is what he gives me), 1-2 inch cubed carrots, turnips, parsnips, and onions, about 1-1.5 cups each, 2 cups cheap-ass pinot noir, 1 cup demi glace, 1 cup chicken broth, 1 can Muir Glen chopped tomatoes, sprigs of thyme, tarragon, and sage, salt and pepper to taste.

Just put all the shit in a dutch oven and simmer the shit for about three hours, and then turn up the heat, add some flour or cornstarch to thicken, and reduce the shit for about ten minutes.

11 Responses to “Easiest Veal Stew On Earth”


  1. Sounds fucking delicious, PP!

  2. Larry H. Says:

    Tasty.

    What precisely does “reduce” mean? (I’m a cooking n00b.)


  3. Reduction is the process of concentrating liquid (and thus flavor and other non-volatile components) by boiling off water.

  4. Larry H. Says:

    Thanks. That’s what I thought, but there are a lot of counter-intuitive terms in cooking.


  5. This is the second recipe that you’ve specified Muir Glen as the canned tomato of choice. Me and my 365s are starting to feel inadequate. Let alone my Trader Joe’s.

  6. gnuma Says:

    I might try in a crockpot — any reason not to?


  7. I have never cooked with a crockpot, so I have no idea.

  8. ER Doc Says:

    The crockpot would work fine, except for the “reducing” part. That would need to be done on higher heat.

  9. jc Says:

    You plug it in. You turn the button to low, medium, or high. Add whatever your little heart wants and put the lid on. Leave it alone for a few hours. Ta-da!

    I can make just about anything in a crockpot and not screw it up. Apple cobbler, BBQ ribs, you name it.

    Making chicken soup right now! *squee* I love the smell.

  10. anna Says:

    Cornstarch? Pourquoi?
    Why do you need thickitude?
    Sop up the yum with polenta.


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