Lightly cooked asparagus adds a fresh taste and a slightly crisp texture to a rich, slowly simmered stew.
Plus: More Beef Recipes and Tips
1 tablespoon unsalted butter
1 tablespoon vegetable oil
2 pounds boneless veal shoulder, cut into 2-inch pieces
Salt and freshly ground pepper
4 large shallots, coarsely chopped
1 ounce sliced prosciutto, minced
3/4 cup white wine, preferably Grüner Veltliner
5 cups chicken stock or canned low sodium broth
4 medium carrots, cut into 1-inch lengths
2 large thyme sprigs
1 pound white asparagus, peeled, or green asparagus
1/2 cup heavy cream
How to Make It
In a large, enameled cast-iron casserole, melt the butter in the oil. Add half the veal, season with salt and pepper and cook over moderately high heat, turning, until browned on all sides; transfer to a plate. Repeat with the remaining meat.
Add the shallots and prosciutto to the casserole and cook over moderate heat, stirring, until the shallots are softened, about 3 minutes. Add the wine and cook over high heat until reduced by half, about 4 minutes. Return the veal and any accumulated juices to the casserole. Add the stock, carrots and thyme. Bring to a boil, then simmer over low heat until the veal is very tender, about 1 1/2 hours.
Cook the asparagus in a saucepan of boiling salted water until tender, about 8 minutes. Drain; cut into 2-inch lengths.
Add the heavy cream to the casserole and simmer until slightly reduced and flavorful, about 5 minutes. Season with salt and pepper. Add the asparagus pieces, simmer 1 minute longer and serve.
The stew can be prepared through Step 2 and refrigerated for up to 2 days. Reheat gently before continuing with the recipe.
Mashed potatoes, buttered noodles or steamed rice.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.