I texted her the recipe with my changes, noted below, and I came home at the end of a long day to my home smelling of warm cinnamon, earthy roasted cauliflower, sweet carrots and slow-cooked meat. Mmmm. The hallway leading up to my apartment smelled like roasted sweet potatoes - a favorite in my house. Boy is it nice to go home to that! This dish got enthusiastic thumbs up from everyone. Wendy says the prep was easy – it's a mostly hands off dish. Next time I think I'll try it with lamb, as the recipe calls for. My daughters love veal and we don't have it often so this was a treat!
Veal Stew with Carrots and Cinnamon
1.5 pounds boneless veal stew meat
1.5 teaspoons salt
1.5 teaspoons ground black pepper
1/2 teaspoon ground cinnamon
2 tablespoons olive oil
1/2 large white onion, chopped
3 medium carrots, cut into chunks
2 whole celery stalks, cut into chunks
3 cloves garlic, minced
1 (28-ounce) can diced tomatoes
1 cup red wine
Place the veal in a bowl and sprinkle with the salt, pepper, and cinnamon. Cover and place in refrigerator for an hour, or longer if you have time.
In a heavy saucepan or Dutch oven, heat the olive oil over medium heat and brown the pieces of veal on all sides. When all of the meat is browned, add the onion, carrots, celery and garlic. Cook for about five minutes, stirring often, until vegetables start to soften. Add the tomatoes and wine and stir.
When mixture begins to bubble, reduce the heat to low and cover. Cook for 2 -3 hours, or until meat falls apart when tested with a fork.
Serve with roasted sweet potatoes and roasted cauliflower (Cut, place on parchment paper and drizzle with olive oil. Roast at 400 degrees for approximately 25- 30 minutes).