Veal Stew with Onion Sauce, Sage, Peas and Purple Potatoes on the Lighter Side
A lighter version of veal stew with with onion sauce.
Servings: 3
Ingredients
- olive oil
- 1 pound veal meat cubed
- 1/4 cup flour
- 2 garlic cloves
- 2 large sweet onions finely chopped
- 1/2 cup white wine
- 2 cups frozen peas
- 1 to 2 cups of small purple potatoes or any potatoes
- sage
- thyme
- salt
- pepper
Instructions
- Salt and pepper the veal cubes. Dredge in flour. Place in frying pan or dutch oven on medium heat with olive oil.
- Brown on all sides. Remove and set aside.
- Add ore olive oil if necessary and saute onions for three minutes. Add in garlic. Continue until onions are softened.
- Add in a few sage leaves, and several sprigs of thyme. (remove later).
- Add in veal and wine. Cook for 10 minutes.
- Salt and pepper again.
- Add in 2 cups water, and cook on very low for two to three hours.
- During last half hour, boil potatoes until fork tender.
- Add to stew with 2 cups frozen peas. Add in more herbs, salt and pepper.
- Serve when peas are cooked.