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Preparation time
15 minutes
Total time:
1 hour
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Ingredients
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3 medium carrots
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500 mL (2 cups) beef or vegetable stock
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250 mL (1 cup) red wine
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45 mL (3 tablespoons) flour
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675 g (1 1/2 lb) veal, in 2.5-cm (1-inch) cubes
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1 mL (1/4 teaspoon) ground cloves
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1 mL (1/4 teaspoon) ground cinnamon
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2 mL (1/2 teaspoon) ground ginger
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3 stalks celery
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1 clove garlic
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1 large onion
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30 mL (2 tablespoons) Our Compliments® Authentico olive oil
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4 Cortland, Empire or Spartan apples
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Directions
- In a large saucepan, heat oil and sauté onion, garlic and celery for 3 to 4 minutes. Stir in ginger, cinnamon and cloves and mix well. Add veal cubes and cook for 5 to 6 minutes. Sprinkle with flour.
- Mixwell and cook, stirring constantly, for 2 to 3 minutes. Gradually add wine, scraping the bottom of the pan. Pour in beef stock, cover pan and allow stew to simmer over medium-low heat for 1 hour.
- Stir occasionally. Add carrots and cook for another 30 minutes. Peel and core apples and cut into cubes. Add to stew and cook for 15 more minutes. Serve with green beans and a purée of potatoes and sweet potatoes.
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