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Canyon Ranch Veal Stew
Makes 8 Servings
*1/4 cup all-purpose flour
*1/4 tsp. salt
*1/4 tsp. black pepper
*1 1/2 lbs. veal, cubed
*4 cups Canyon Ranch Veal Stock
*1 1/2 cups chopped celery
*1 1/2 cups peeled and chopped carrots
*1 1/2 cups peeled and chopped parsnips
*1 tbls. minced fresh garlic
*1/2 cup chopped fresh basil
*1 cup diced tomatoes
*1/2 cup sherry
*1/2 cup tomato paste
*1/2 tsp. salt (optional)
*3 large potatoes, peeled and cubed
*2 tbls. olive oil
*1/4 cup nonfat milk
*1/4 cup heavy cream
*1/2 tsp. salt
*1/2 tsp. black pepper
*1 tsp. curry powder
*2 tbls. chopped fresh chives
*1 cup Canyon Ranch Caramelized Onions
1In a large bowl, combine flour with salt and pepper. Coat veal cubes in flour mixture.
2Lightly coat a large saucepan with olive oil. Saute veal over medium heat until golden brown.
3Add veal stock, celery, carrots, parsnips and garlic. Simmer over low heat for 20 to 25 minutes. Add remaining stew ingredients and cook for 10 minutes.
4Place potatoes in a large saucepan and cover with cold water. Bring to a boil and cook on medium heat until potatoes are tender, about 10 to 15 minutes. Drain and add olive oil, milk, cream, salt, black pepper and curry powder. Whip with a mixer until smooth and fluffy. Stir in chives.
5To serve, place 1/3 cup potatoes in each bowl. Top with 1 cup stew and garnish with 2 tablespoons Caramelized Onions.
  • You can make this sumptuous yet homey dish with beef or chicken, if you prefer.
  • EACH SERVING CONTAINS APPROXIMATELY: 355 calories, 41 gm. carbohydrate, 10 gm. fat, 68 mg. cholesterol, 23 gm. protein, 471 mg. sodium, 7 gm. fiber

Barry Correia, Executive Chef, Canyon Ranch in the Berkshires Health Resort, Lenox, Massachusetts