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Veal Stew with Tomatoes and Peas

Pomodori e Vino Posted on by

Luckily, it has turned into a beautiful fall here in Alabama. I know I am biased… but the season’s change is wonderful here. The oranges and reds of the maple trees looks like a picture. If it could just stay this way all year!

A pot of veal stew is just the ticket on a cool fall evening. Marcella’s recipe is thick and flavorful… as always.
My recipe for veal stew includes tomatoes and peas. Simple ingredients, layers of flavor; once again the perfect example of ‘Essentials of Italian Cooking’.
The veal is browned in butter and olive oil, then the onions are browned in the same pan. Add the best canned Italian tomatoes and cook over a low heat for about 50 minutes . Add the peas and cook until they are done. The stew will be thick and flavorful.
I served it over baked polenta, which is a lot like a grits casserole… comfort food at it’s best!
Remember to follow us along daily on Facebook or on the Pomodori e Vino Blog. Marcella has followed us along and leaves encouraging comments!
Ciao Y’all,
Sandi

Comments

Veal Stew with Tomatoes and Peas — 5 Comments

  2. It looks sensational, Sandi, just the kind of food that I warm to. Your polenta has wonderful consistency. I have been finding fresh English peas nearly every day in the market here, is that what you used, or frozen?
    I gave up Venice and the temperate climate I had known all my life for warm weather all year and spectacular sunsets every evening, but I miss the seasons.

  3. Marcella~ I was able to find fresh peas at Fresh Market… a drive across town from the Piggly Wiggly. 🙂
    I was very happy with the baked polenta (which Jerry suggested by the way) The creamy smoothness is the only difference between that and our favorite cheese grits. The perfect compliment to your fabulous stew!
    Beth~ I couldn’t resist… sunflowers in an Italian tomato can. It just makes me smile!

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