Veal Peasant Style Recipe

1      Reviews by:    Faith McCarn   Veal Peasant Style Recipe is a nice combination of veal, peas, tomatoes, celery, carrots, onion and parsley cooked in beef broth with basil, salt and pepper to create this delicious veal recipe. 975

INGREDIENTS

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 1/3 cup finely chopped celery
• 1 1/2 to 2 pounds veal, cubed
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 tomatoes, peeled and coarsely chopped
• Several basil leaves or 1/4 teaspoon dried basil leaves
• 3/4 cup beef broth
• 2 tablespoons butter
• 1 pound fresh green peas, shelled, or 1 package (10 ounces) frozen green peas
• 3 carrots, diced
• 1/2 teaspoon salt
• 3/4 cup hot water
• 1 tablespoon minced parsley

DIRECTIONS

• Heat 2 tablespoons butter and the olive oil in a Dutch oven or large saucepot. Add onion and celery; saute 3 or 4 minutes. Add meat and brown on all sides. Season with 1 teaspoon salt and the pepper. Stir in tomatoes and basil. Cover Dutch oven. Cook at 275°F 1 1/4 hours, or until meat is almost tender. Add broth, a little at a time, during cooking.
• Heat 2 tablespoons butter in a saucepan, Stir in peas, carrots, 1/2 teaspoon salt, and water. Cook, covered, until vegetables are tender (about 15 minutes).
• Skim off fat from the meat. Stir in the cooked vegetables and parsley. Continue cooking in oven until meat is tender.
• Serve meat surrounded with the vegetables and small sauteed potatoes on a heated platter. Pour sauce over all.