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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Spring Veal Stew

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Spring Veal Stew Empty Spring Veal Stew

    Post by Lobo Wed 27 Jan 2016, 12:54 am

    Spring Veal Stew Img35l
    Spring Veal Stew
    Spring Veal Stew Translucent
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    Prep Time: 25 minutes
    Cook Time: 230 minutes
    Servings: 6
    If fresh peas are available, substitute 2 lb. peas in the pod for the frozen peas. Shell them and add to the stew along with the other vegetables.





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    Ingredients:


    • 3 lb. boneless veal shank or shoulder, cut into 2-inch cubes
    • Salt and freshly ground pepper, to taste
    • 3 Tbs. unsalted butter
    • 3 Tbs. olive oil
    • 2 leeks, white and pale green portions, halved, rinsed and thinly sliced
    • 1 cup dry white wine
    • 2 fresh thyme sprigs
    • 1/2 lb. asparagus, tough ends removed and spears coarsely chopped
    • 6 oz. button or cremini mushrooms, sliced
    • 1/2 lb. frozen peas
    • 1/2 cup crème fraîche or sour cream
    • 3 Tbs. chopped fresh flat-leaf parsley

    Spring Veal Stew Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    Brown the veal
    Season the veal cubes with salt and pepper. In a large fry pan over medium-high heat, melt the butter with the olive oil. Working in batches if needed to avoid crowding, add the veal and cook until golden brown on all sides, 7 to 10 minutes total. Add the leeks and sauté until they start to soften, about 3 minutes more. Transfer the veal and leeks to a slow cooker.

    Cook the stew
    Return the pan to medium-high heat, add the wine and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Bring the wine to a boil and pour over the veal. Add the thyme sprigs, cover and cook on high for 3 hours or on low for 6 to 6 1/2 hours according to the manufacturer's instructions.

    Add the vegetables
    Add the asparagus, mushrooms and peas to the slow cooker and stir to combine. Cover and continue cooking until the vegetables are tender, 20 to 30 minutes. Remove the thyme sprigs and discard. Stir in the crème fraîche until it is blended with the cooking juices. Season the stew with salt and pepper.

    Spoon the stew into shallow bowls, garnish with the parsley and serve immediately. Serves 6 to 8.

    Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).

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