Maryse's Veal Stew

Translation : Catherine

For 8 to 10 people
Better if the preparation starts the day before
1h10 + 1H

Ingredients :

  • 2,5 kgs chunks of veal

  • 1 kg carrots

  • 4 onions

  • 1 celery stick

  • 2 large cans of whole tomatoes 

  • 1 liter of broth (preferably vegetable or poultry for lighter version)

  • A bunch of fresh thyme

  • A hand of parsley

  • 3 garlic cloves

  • 2 lime zests

  • Salt, ground pepper

  • 1 dash of olive oil

Preparation :

The day before or a few hours before mealtime, fry the meat chunks in a skillet with a little oil. Set aside. Wash, peel and slice the carrots in round shape and put them in the stew pot along with the chopped or thinly sliced onions. Clean the celery and cut the white part into small dice. Fry it all for few minutes until golden, and add the meat, the tomatoes, the broth and the green part of the celery stick. Bring it to a boil, season and let simmer 45 minutes with the thyme. Do not cover.

Let it cool down entirely, remove the green celery stick, and store the dish in the refrigerator until you are ready to do the final cooking.

You may wish to remove the oil if any, bring it to a boil and let it simmer for another 45 minutes, still not covered. Before serving, add the crushed garlic cloves, the lime zest, the chopped parsley and stir. Serve hot immediately in  your nice chinaware, with rice or steamed potatoes.

When you go grocery shopping, let your butcher know if you prefer fatty or lean meat. He will advise and help choose the pieces that suit your taste. I have tried the recipe with only one can of tomatoes and it was delicious too.