Rose Veal Stifado | ExpatWomanFood.com
Sear bite-sized veal, simmer grape juice and herbs, then slow-cook with caramelized shallots for a rich, flavorful stew. Perfect for fall dinners!
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Cooking tools:
- Slow cooker
- Skillet
- Slotted spoon
- Plate
- Chef's knife
- Cutting board
- Pot
- Colander
- Spoon
- Stove
- Measuring spoon
- Paring knife
- Tongs
Ingredients
- About 850g rose veal
- 4 tablespoons of extra virgin olive oil
- 1 large onion
- 3 fat cloves of garlic
- 250ml red grape juice
- 2 tablespoons of balsamic vinegar
- 2 stems of rosemary
- 3 bay leaves
- A little grated nutmeg
- Half a teaspoon of cinnamon
- Half a teaspoon of allspice
- 2 heaped tablespoons of tomato puree
- Salt
- freshly ground black pepper
- 4-5 large vine tomatoes
- 500ml good vegetable stock
- 600g small shallots
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