Oven-Braised Veal Stew with Black Pepper and Cherries

Name: Oven-Braised Veal Stew with Black Pepper and Cherries
Total time: 120 min
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

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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

oven-braised-veal-stew-with-black-pepper-and-cherrie-FT-RECIPE0120.jpg — 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.