Rose Veal Stew Beef

Author: Farmer Kelley

INGREDIENTS

• 1lb Howling Flats Farm Rose Veal Stew Beef, cut into large bite-sized cubes

• 1½ tbsp olive oil or butter

• ½ medium onion, finely sliced

• 1 cloves garlic, gently crushed

• 1 carrots, cut into chunks

• 1 celery stalks, sliced

• 2 tsp tomato paste

• 2 tsp plain flour

• ½ cup dry white wine (optional, but recommended)

• 2 cups good-quality beef or veal stock

• 1 fresh thyme sprigs (or ½ tsp dried)

• 1 small bay leaf

• Salt and black pepper to taste

• 1 small potatoes, peeled and cut into chunks (optional)

• Chopped parsley, to finish

Instructions

1. Prepare the meat. Pat the Rose Veal dry with a paper towel. This helps it brown gently rather than steam.

2. Brown, don’t rush. Heat the oil or butter in a heavy pot over medium heat. Add the veal in batches, browning lightly on all sides. Remove and set aside.

3. Build the base. In the same pot, add the onion, carrot, and celery. Cook slowly for 6–8 minutes until softened and fragrant—not caramelized.

4. Add depth. Stir in the garlic and tomato paste. Cook for 1 minute. Sprinkle over the flour and stir gently to coat the vegetables.

5. Deglaze. Pour in the white wine, scraping the bottom of the pot to release the flavor.Let it simmer for 2–3 minutes until slightly reduced.

6. Slow simmer. Return the veal to the pot. Add stock, thyme, bay leaf, salt, and pepper. Bring just to a gentle simmer—never a hard boil.

7. Cook patiently. Cover partially and cook on low heat for 1½ to 2 hours, stirring occasionally. Add potatoes during the final 40 minutes if using.

8. Finish softlyTaste and adjust seasoning. Remove herbs.

9. Finish with chopped parsley just before serving.