Veal And Tomato Ragoût With Potatoes Cinnamon And Cream Recipes

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VEAL STEW WITH TOMATO, ALLSPICE AND FRIED POTATOES



Veal Stew With Tomato, Allspice and Fried Potatoes image

After the first two festive days, typical Sukkot meals are casseroles and stews - like sofrito batatas, a spiced veal stew with fried potatoes mixed in - that can be easily transported to the sukkah, and are warming on cold fall nights.

Provided by Julia Moskin

Categories     dinner, one pot, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 9

3 tablespoons vegetable oil
2 pounds boneless veal, from shoulder or other fatty cut, cut into 3- to 4- inch chunks
Salt and pepper
1 large onion, chopped
1 tablespoon allspice
1/2 teaspoon cinnamon
1/2 cup tomato paste
2 large Idaho potatoes
Oil for deep-frying

Steps:

  • In a heavy pot with a lid, heat oil over high heat. Sprinkle meat with salt and pepper and lightly brown on all sides, working in batches if necessary to avoid crowding pan. Remove meat as it is browned. To empty pot, add onion and cook, stirring, until soft and golden. Add spices and cook, stirring, a few seconds, then stir in tomato paste. Pour in 1 cup water and bring to a simmer, scraping up browned bits from bottom of pan.
  • Nestle meat into liquid, cover and cook at a bare simmer for at least 2 hours, turning meat every 20 minutes or so, until very soft and tender. Liquid will thicken to a sauce, but if it becomes too thick, add more water a little at a time.
  • When meat has cooked for 2 hours, peel potatoes and cut in half first lengthwise and then crosswise into 1/2-inch- thick half-moons. Heat 2 inches oil in another pot to about 375 degrees. Working in batches if necessary to avoid crowding pan, fry potatoes until just golden and cooked through but not soft, about 5 minutes. Drain.
  • When sauce is thick and meat is falling apart, stew is done; this may take up to 3 hours. If needed, break meat up with a wooden spoon. Stir in potatoes and mix gently but thoroughly, so that potatoes absorb sauce. Serve hot.

Nutrition Facts : @context http, Calories 630, UnsaturatedFat 42 grams, Carbohydrate 22 grams, Fat 50 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 661 milligrams, Sugar 4 grams, TransFat 0 grams

VEAL STEW WITH POTATOES, TOMATOES AND OREGANO



Veal Stew with Potatoes, Tomatoes and Oregano image

Categories     Beef     Herb     Potato     Tomato     Bake     Stew     Back to School     Spring     Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 6

1/4 cup olive oil
2 pounds veal stew meat, cut into 1- to 1 1/2-inch pieces
16 boiling onions, peeled
1 1/4 pounds large red-skinned potatoes, peeled, cut into 1 1/2-inch pieces
2 tablespoons chopped fresh oregano or 1 tablespoon dried
1 1/2 12-ounce baskets cherry tomatoes, stemmed, halved

Steps:

  • Preheat oven to 350°F. Heat oil in heavy large pot over medium-high heat. Sprinkle veal generously with salt and pepper. Add veal and onions to pot. Sauté until veal is no longer pink, about 8 minutes. Mix in potatoes and oregano, then tomatoes. Bring stew to simmer. Cover pot; transfer to oven. Bake until veal and vegetables are tender, about 2 hours. Season stew to taste with salt and pepper. Ladle stew into shallow soup bowls and serve.

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