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Canyon Ranch Veal Stew
Ingredients
| * | FOR THE STEW: |
| * | 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) |
| * | FOR THE POTATOES: |
| * | 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 |
Instructions
| 1 | In a large bowl, combine flour with salt and pepper. Coat veal cubes in flour mixture. |
| 2 | Lightly coat a large saucepan with olive oil. Saute veal over medium heat until golden brown. |
| 3 | Add 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. |
| 4 | Place 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. |
| 5 | To serve, place 1/3 cup potatoes in each bowl. Top with 1 cup stew and garnish with 2 tablespoons Caramelized Onions. |
Notes
- 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
Source
Barry Correia, Executive Chef, Canyon Ranch in the Berkshires Health Resort, Lenox, Massachusetts