Corsican Rose Veal Stew with Red Peppers

Author: Farmer Kelley

INGREDIENTS

• 2 lbs Howling Flats Farm Rose Veal Stew Beef

• 2 tbsp olive oil

• 1 large onion, thinly sliced

• 3 cloves garlic, minced

• 2 red bell peppers, sliced

• 1 tbsp tomato paste

• 1 cup dry white wine

• 1 cup crushed tomatoes

• 1 cup beef or veal stock

• 1 tsp fresh thyme leaves, or 1/2 tsp dried thyme

• 1 tsp fresh rosemary, chopped, or 1/2 tsp dried rosemary

• 1 bay leaf

• Salt, to taste

• Black pepper, to taste

• 1 tbsp butter, optional for finishing

• Fresh parsley, chopped, for garnish

Instructions

1. Pat the rose veal dry with paper towels and season it well with salt and black pepper.

   
   

2. Heat the olive oil in a heavy pot or Dutch oven over medium-high heat. Brown the rose veal in batches so the pan does not get crowded. Once browned, transfer the meat to a plate.

   
   

3. Lower the heat to medium. Add the sliced onion and cook for about 4 to 5 minutes until softened. Add the garlic and cook for another 30 seconds.

   
   

4. Stir in the sliced red peppers and cook for 4 minutes until they begin to soften.

   
   

5. Add the tomato paste and cook for 1 minute, stirring well.

   
   

6. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 to 3 minutes.

   
   

7. Add the crushed tomatoes, stock, thyme, rosemary, and bay leaf. Return the browned rose veal to the pot and stir gently.

   
   

8. Bring to a light simmer, then cover and cook on low heat for about 1 1/2 to 2 hours, or until the rose veal is tender. Stir occasionally.

   
   

9. Once tender, taste and adjust with more salt and black pepper if needed. Stir in the butter at the end for a softer, richer finish if using.

   
   

10. Remove the bay leaf and serve warm, topped with fresh parsley.

    
    

Serving Suggestion

This is lovely served with buttered potatoes, crusty bread, creamy polenta, or simple rice.