VealStew

Another one-pot meal for cold weather. Tender veal stew meat, about 3 lbs. Or, cut your own from a veal leg. In a stock pot, brown the pieces of veal on all sides in a little olive oil. Brown in stages so meat isn’t touching. Deglaze after each stage with a 1/3 cup chicken broth and pour into a bowl with meat. Keep all meat and broth in bowl. In same pot, brown 1 chopped onion, and 2 sliced leeks in a little olive oil. Pour all meat and broth back into the stock pot and sprinkle 1 tablespoon flour over it. Season with generous amount of cracked black pepper and garlic powder. Add 1/2 cup dry white wine. Stir on high heat and then cover. Reduce to simmer immediately for 1/2 to 1 hour.

Add 20 small, peeled pearl onions. Cover. Simmer another 1/2 hour. Add 10-12 shiitake mushroom caps. Cover. Simmer another 15 minutes. Add 1 crushed, seeded, peeled tomato, 12 kalamata olives, pitted and halved. Simmer uncovered another five minutes. Serve over egg noodles, or just in a bowl with a crunchy baguette. It’s okay to add more olives if you like.

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