Veal Stew with Apricots and Prunes
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Veal Stew with Apricots and Prunes
Lighter in flavor than a beef stew, this veal dish is perfect for a holiday meal or anytime you hanker for a really tasty, no-fuss main course.
Times
- Prep Time : 9 min min
- Ready Time : 9 min
Servings
6-8 servings
Ingredients
- 4 tablespoons olive oil
- 2 onions, coarsely chopped or cut into wedges
- 1/4 cup tomato paste
- 2 to 3 pounds veal stew meat, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon coarse black pepper
- 16 baby carrots, halved, length-wise
- 3 cups water
- 3/4 cup dried apricots
- 3/4 cup dried prunes
Directions
Preparation
- Heat oil in 4-quart pot over medium heat.
- Place onions in pot and sauté for 8-10 minutes or until just beginning to brown. Add tomato paste and stir continuously for 2-3 minutes.
- Rinse veal and pat dry; season with salt and pepper.
- Add veal to pot and brown for approximately 10 minutes.
- Add carrots and water.
- Bring to boil. Reduce heat and simmer, covered, for 40 minutes.
- Add apricots and prunes and continue to simmer, uncovered, for 5 minutes or until veal is soft and sauce thickens.
Contributed by: Quick & Kosher, JAMIE GELLER
About Jamie Geller
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Meat , Main , Passover Recipes, Rosh Hashanah, Shabbat , 15-minute Prep , French, Israeli & Middle Eastern , Dinner Tonight, Freezer Friendly, Make Ahead , Comfort Food, Gluten Free , Beef & Veal , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I just made the veal stew and it is delicious! I love the addition of the dried fruit. It’s adds wonderful sweetness. I suggest adding some potatoes to thicken up the sauce and I think the stew needs to simmer for longer. Maybe 60-90 minutes. The veal needed more time to soften up so I just let it simmer for a while and the flavors really came together. I would still add the dried fruit after 40 minutes and then it will have a chance to break down a little.