This dish is the ultimate in comfort food. The recipe is a very universal recipe that is delicious with any of the following cuts: stew meat, shanks, or osso bucco. This stew is best served over polenta or mashed potatoes.
- 3 pounds veal or goat stew meat
- 1 bay leaf
- 2 1/2 cups beef or veal stock
- 2 1/2 cups chicken stock
- 1 1/2 can diced tomatoes
- 1 1/2 tablespoons veal demi-glace
- 1/2 cup red wine
- 4 garlic cloves, minced
- 3 carrots, diced
- 3 yellow onions, diced
- 1 tablespoon olive oil, plus as needed
- 1/2 cup all-purpose flour
- salt & pepper to taste
- 3 fresh thyme sprigs
- Preheat oven to 350°F
- Season the meat with salt and pepper. Dredge the meat in the flour, shaking off the excess.
- In a Dutch oven over medium-high heat, warm the 1 tbl olive oil. Working in batches, brown the meat on all sides, adding more oil as needed. Transfer to a platter.
- Add the onions and carrots to the pot and cook, stirring to scrape up the browned bits, until the onions are beginning to brown. Add the garlic and cook until fragrant.
- Pour in the wine and simmer, stirring until most of the liquid has evaporated. Add the demi-glace and tomatoes and cook for 2 minutes.
- Add the chicken and beef stocks, bay leaf and thyme sprigs. Increase the heat and bring to a simmer.
- Return the meat and any accumulated juices to the pot.
- Cover and transfer to the oven. Bake for 2 hours. Uncover and continue to bake until the veal is fork tender, approximately 1 hour more. Discard the bay leaf and thyme sprigs.
- Serve with polenta or mashed potatoes.