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This is a wonderful winter recipe, you can’t go wrong with a nice heart warming stew and this one is delicious. I did brown my meat first to give it colour as it makes for a more appealing end result. I also did not want to add potato or serve over rice or pasta so to make it more substantial I added carrots, parsnip, snow peas and pumpkin. If you want to read more reviews of this recipe please click here.
Ingredients
1 Leek, thinly sliced (white and pale green parts only)
3 Garlic cloves, pressed
4 Bacon rashers, chopped finely (my add)
1 Tablespoon dried tarragon
1/2 Teaspoon lemon zest
1/2 Teaspoon dried thyme
1/2 Teaspoon white pepper
1/4 Teaspoon dried sage
2 1/2-3lbs Veal, trimmed of fat, cubed
1/3 Cup all-purpose flour
3/4 Cup dry white wine
1/4 Cup lemon juice
1 Tablespoon cornstarch (I thickened with chicken gravy granules for added flavour.)
1/4 Cup whipping cream
Salt and pepper to taste
Method
1. Brown veal in batches, in a pan and set to one side, Add a little oil to same pan cook leek, garlic and bacon, until leek is soft.
2. In a 3 quart or larger slow cooker, combine leek, garlic, bacon, tarragon, lemon zest, thyme, white pepper and sage.
3. Pour in wine and lemon juice, add veal.
4. Cover and cook on low until veal is very tender when pierced (7-8 hours).
5. In a small bowl, mix cornstarch and cream. Blend into stew. (I added the cream here and then added chicken gravy gtanules.)
6. Increase cooker to high. Cover and cook, stirring 2 to 3 times, until sauce is thickened (about 15 minutes).
7. Season to taste with salt and pepper.
All photos taken by me unless otherwise stated.
This is a quick and great tasting recipe that my son loves, we both think that it would also be a great sauce for steak. I will warn you the sauce whilst yummy tasting is very rich so you will not want large portions as it is very filling. The amounts listed below would be fine for 4 big eaters or 5 smaller appetites.
Ingredients
800g fresh potato gnocchi
1 Tablespoon olive oil
500g Swiss brown mushrooms, sliced thinly
1 Onion, chopped finely
2 Cloves garlic, crushed
2 Teaspoons soy sauce
2 Teaspoons Worcestershire sauce
80ml Dry red wine
200ml Water
1 Vegetable bouillon cube
11/2 Tablespoons fresh oregano, chopped finely
2 Tablespoons sage, finely chopped
100ml Sour cream
1 Teaspoon cornflour, mixed with a little water
Pepper to taste
Method
1. Heat oil in a pan add, onion, garlic and mushrooms, cook, stirring, until vegetables are tender.
2. Add wine, water, sauces and bouillon cube, stir to dissolve, add cornflour, cook, stirring until sauce thickens slightly, stir in herbs.
3. Meanwhile cook gnocchi in a large saucepan of boiling water, uncovered, until gnocchi rise to the surface and are just tender, drain.
4. Add gnocchi to herb mushroom sauce, toss gently to combine, serve immediately, garnish with extra herbs if desired.
Serves 4-5 (See note above)
All photos taken by me unless otherwise stated.
