Pearly Veal and Onion Stew

Name: Pearly Veal and Onion Stew
Yield: 8 to 10 portions
Ingredients: Chopped fresh parsley, for garnish; ½ teaspoon Freshly ground black pepper; 2 pounds white pearl onions; 3 pounds boneless veal stew meat, in 1-inch cubes; ¼ to ½ cup best-quality olive oil; 3 cups Chicken Stock; 10 large garlic cloves, peeled and chopped; ¼ cup potato starch or flour; ¼ cup potato starch or flour; 1 teaspoon salt; 1 teaspoon dried oregano; 1 tablespoon fresh or 1 teaspoon dried rosemary; 1½ cups white wine

Preparation info

8 to 10
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This light, herb- and wine-infused stew gains flavor from onions, and is garnished with them as well. Serve it with Parsleyed Rice or buttered noodles.

Ingredients

¼ to ½ cup best-quality olive oil
3 pounds boneless veal stew meat, in 1-

Main course

Method

Heat ¼ cup olive oil in a deep, heavy, ovenproof casserole and brown the veal, a few pieces at a time, adding more oil as necessary. Remove with a slotted spoon and transfer to a bowl. When all the pieces are browned, sprinkle on the potato starch and toss to coat. Reserve.
In the same oil cook the garlic over low heat until lightly browned, about 5 minutes.