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Categories:
veal stew meat garlic yellow onion thyme herbs rashers bacon chicken broth salt pepper olives olives mushrooms artichoke bottoms celery flour
Viewed: 42 - Published at: 5 years agoIngredients
- 2 lb. veal stew meat or pork
- 2 cloves garlic, minced
- 1 yellow onion, chopped
- 1/4 tsp. thyme
- 1/4 tsp. herbs de provence
- 2 rashers bacon, diced (Lardons)
- 2 Tbsp. dry vermouth
- 1 can good chicken broth
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/3 small can chopped olives
- 1 doz. pitted olives
- 1/2 lb. small mushrooms
- 1 can artichoke bottoms
- 1 stick celery with leaves, diced
- 2 Tbsp. flour
Method
- Saute onion, bacon, celery, chopped olives and herbs until soft.
- Remove from pan and saute meat until lightly browned all over.
- Return all ingredients to heavy casserole and sprinkle with the flour.
- Add all the ingredients except the mushrooms, artichokes and pitted olives.
- Simmer for about 1 1/2 hours or until meat is tender.
- If there is not enough chicken broth to just cover ingredients, add some extra water.
- Meanwhile, saute mushrooms and artichokes in 2 tablespoons of butter lightly and add to stew when done.
- At this time, add the pitted olives.
- Stir and simmer for about 10
- more minutes.
- Serve with rice or noodles.
