Veal stew with tarragon

Name: Veal stew with tarragon
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Ingredients: 2 tablespoons neutral oil, such as canola or grapeseed; 2 tablespoons neutral oil, such as canola or grapeseed; 2 tablespoons neutral oil, such as canola or grapeseed; 1½ to 2 pounds boneless veal shoulder, cut into ½-inch chunks; Salt and freshly ground black pepper; 2 tablespoons butter (or use all oil); 2 tablespoons butter (or use all oil); ¼ cup tomato paste; 1 tablespoon minced fresh tarragon, or ½ teaspoon dried tarragon; Salt and freshly ground black pepper; ¼ cup peeled and minced shallots; 1 tablespoon minced fresh tarragon, or ½ teaspoon dried tarragon

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

After about fifteen minutes of initial chopping and browning, you can all but ignore this simple braise until it’s done. Serve with buttered egg noodles.

Ingredients

2 tablespoons neutral oil, such as canola or grapeseed
2 tablespoons butter

Gluten-free

Method

Put the oil and butter in a large skillet and turn the heat to medium-high. Season the veal well with salt and pepper. When the butter melts and its foam begins to subside, add the veal, turn the heat to high, and cook, turning only occasionally, until nicely browned, about 10 minutes. (Do this in batches if necessary.) When the veal is just about browned, add the shallo