So I promised three soups, so here is the third! It is a classic Italian veal stew. This is a very simple dish easily paired with almost anything you would desire or enjoyed by itself. I paired mine with a glass of red wine. Wine, by many, is considered pseudo-Paleo. Would our ancient ancestors have grown grapes, harvested them, juiced them and then placed their juice in barrels to ferment? No. But has wine been around for thousands of years? Yes. Red and white wine, sparkling wine, brandy and cognac are all distilled from grapes using various processes and do not contain any grain.
I like stews because the first thing that comes to my mind is "one-pot" which then my brain interprets as "less dishes"! This is nearly a throw everything into the pot and cook until done meal.
*GFNP* (Gluten-Free Not Paleo) If you are someone who is not Paleo but perhaps has Celiac, a great pairing with this stew would be brown rice or a hearty gluten-free bread *GFNP*
This recipe did not come entirely out of my head like many others. I simply had veal stew meat and so I looked at probably a dozen different veal stew recipes, found the common denominators and then swapped some things out to make it Paleo. The result is a very tasty and tender stew.
So why veal? Veal has a more mild flavor than it's beef counterpart. It is also lower in fat and lower in saturated fat, percentage wise. It's a win-win.
Another thing this stew has is turnips instead of white potatoes. Turnips have a third of the carbs compared to white potatoes. By themselves they can have a strong flavor, but cooked with meats or in a flavorful broth they can become almost as mundane as a potato.
What you will need: Cutting board, large pan, sharp knife
Ingredients:
1 lb. veal stew meat
1/2 large white onion, coarse chopped into large pieces
1 medium or large turnip, peeled, diced
1 c medium diced (or sliced) carrots
1 zucchini, diced (I like to be different so I used a Calabaza squash)
1 piece of celery, coarsely chopped
1 or 2 pieces fresh rosemary, chopped
1 cup quartered mushrooms (I recommend Cremini or Baby Bella)
2 cups homemade or gluten-free beef or vegetable broth
1/4 cup dry red wine (if desired)
Salt and Pepper to taste
Olive oil
#1- Heat your pan with a little olive oil in the bottom and toss in your veal stew meat to cook. After cooking my meat I realized my pieces were quite large so I cut them in half. You may wish to do this before or after.
#2- When your veal is done, transfer it to a bowl, drizzle a little more olive oil into the pan and toss in everything but the broth, wine, and mushrooms while the pan is still over the heat. Cook for about five minutes, stirring occasionally.
#3- Now add back in your veal with your broth, wine, and mushrooms. Cover and cook until carrots and turnips are tender. Season with additional salt, pepper, and rosemary as desired.
This looks so yummy! T-T
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