Meat + Poultry Veal Oven-Braised Veal Stew with Black Pepper and Cherries Be the first to rate & review! A rich, wintry stew with a tart, slightly sweet bite from sour cherries gets its deep flavor from tender veal. Choose pork shoulder for a fattier, slightly juicier dish. Recipe adapted from Beyond The North Wind by Darra Goldstein. By Food & Wine Editors Updated on January 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 30 mins Total Time: 2 hrs Yield: 4 Ingredients 2 pounds boneless veal stew meat or pork shoulder, cut into 2-inch pieces 3/4 teaspoon black pepper 2 teaspoons kosher salt, divided 1 tablespoon all-purpose flour 2 tablespoons unsalted butter 1 tablespoon canola oil 3/4 cup boiling water 2 tablespoons beef or veal demi-glace 2 cups fresh or undrained thawed frozen pitted sour cherries 2 1/2 tablespoons honey 1 cinnamon stick 1 cardamom pod 1 dried bay leaf 1 tablespoon finely chopped fresh flat-leaf parsley Directions Preheat oven to 325°F. Place veal pieces in a bowl; sprinkle all over with pepper and 1 teaspoon salt. Sprinkle with flour, and toss to coat. Melt butter with oil in a 5- to 6-quart Dutch oven over high. Working in 2 batches, add veal; cook, stirring occasionally, until browned on all sides, 6 to 7 minutes per batch. Transfer veal to a bowl using a slotted spoon; set aside. Pour off drippings from Dutch oven. Stir together 3/4 cup boiling water and demi-glace until demi-glace is dissolved. Add demi-glace mixture, cherries, honey, cinnamon, cardamom, and bay leaf to Dutch oven; bring to a boil over high, scraping bottom of pan to loosen browned bits. Reduce heat to medium-low; cover and simmer 10 minutes. Uncover; nestle veal in cherry mixture. Cover and roast in preheated oven until veal is very tender, about 1 hour and 30 minutes. Remove and discard cinnamon, cardamom, and bay leaf. Stir in remaining 1 teaspoon salt. Sprinkle with parsley, and serve immediately. Make Ahead Stew can be made up to 3 days ahead; let cool, then cover and refrigerate. Reheat gently over medium. Rate it Print