Veal Stew with Bacon and Vegetables

Veal Stew with Bacon and Vegetables

Veal Stew with Bacon and Vegetables (6 Servings)

• 3 lb. veal stew, cut into bite-sized pieces
• 2 oz. thick-cut bacon, cut into ½ inch pieces
• 1 tbsp. extra virgin olive oil
• 1 yellow onion, chopped
• 2 celery stalks, chopped
• 1 carrot, chopped
• 2 cloves garlic, minced
• 2 tsp. fresh thyme, minced
• 1 tsp. fresh marjoram, minced
• 2 1-inch wide strips orange zest
• 2 dried bay leaves
• 1 cup sweet vermouth
• 2 ½ cups chicken broth
• 1 ½ cups of water
• 3 cups celery root, diced
• 3 cups carrot pieces, diced
• 2 tbsp. coarse-grained mustard
• Sea salt, to taste
• Fresh ground black pepper, to taste

Directions

• Position a rack in the bottom third of the oven and heat the oven to 325F.
• Spread the pieces of veal on paper towels to dry for 10 to 20 minutes before browning.
• In a large, oven-proof pot, heat the oil over medium heat and cook the bacon, occasionally stirring, until it is browned; about 6 to 8 minutes.
• Transfer the pieces of bacon to a paper-towel-lined plate and set it aside.
• In the same pot, heat the left-over bacon fat over medium-high heat until hot.
• Season the veal with salt and pepper and arrange it in a single layer in the pot.
• Brown the veal in the pot well; around 10 minutes.
• Once all of the veal is browned, remove the pot from the heat and let it cool for a few minutes.
• Transfer the pieces of veal to a bowl and set it aside.
• Pour out all but 2 tbsp. of the fat from the pot and return it to medium heat.
• Add the onion, celery, and chopped carrot.
• Season with a pinch of salt and pepper, and cook, often stirring, until the vegetables begin to soften; around 5 to 6 minutes.
• Stir in the garlic, thyme, marjoram, orange zest, and bay leaves and continue to cook, occasionally stirring, until fragrant; around 2 minutes.
• Return the bacon to the pot and add the vermouth, stirring to dissolve any browned bits on the bottom of the pot.
• Raise the heat to medium-high and boil to reduce by about half; around 5 to 8 minutes.
• Add the chicken broth and 1 ½ cups of water.
• Bring it to a boil.
• Return the veal to the pot and lower the heat to maintain a simmer for about 5 minutes.
• Cover the pot and put it in the oven.
• After 30 minutes of stewing, add the celery root and carrot pieces to the pot.
• Cover the pot with the lid and continue to cook until the veal is fork-tender; around an hour more.
• Stir in the mustard and degrease the stew by laying a clean paper towel over the surface of the stew and then quickly peeling it off.
• Repeat as necessary with more paper towels.
• Season the veal stew to taste with salt and pepper before serving.

Buon Appetito!