Now that winter is finally coming to an end, I find myself suddenly craving comfort food at all hours of the day. I’m sure that it probably has something to do with the fact that soon it will be crazy warm outside every day and I won’t want to spend time in a hot kitchen. So, even though a part of me is looking forward to grilled pizza, neighbor taco night, and cold beers on the deck, there’s a little part of me that’s still craving a nice hearty stew made with veal, carrots, and potatoes. Add a little bit of creamy horseradish sour cream sauce on top of that comforting bowl of stew and I may never want winter to come to an end. Just kidding, I’m totally ready to see something other than dead shriveled up plants in my yard. That and even my concrete yard critters are starting to look a little cold.

Ingredients:

Veal Stew:

• 2 Tablespoons Extra Virgin Olive Oil
• 1 1/2 Pounds Veal for Stew (Veal Chunks)
• 1/4 Teaspoon Ground Sea Salt
• 1/4 Teaspoon Freshly Ground Black Pepper
• 1 Medium Sweet Yellow Onion, Finely Diced
• 1 (6-oz.) Can Tomato Paste
• 1/4 Cup All-Purpose Flour
• 1 (12-oz.) Bottle Lager
• 1 (32-oz.) Carton Beef Stock
• 1 (28-oz.) Can Petite Diced Tomatoes
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Creamy Horseradish
• 1 Teaspoon Ground Sea Salt
• 1 Teaspoon Freshly Ground Black Pepper
• 1 Teaspoon Dried Oregano
• 4 Bay Leaves
• 3 Carrots, Peeled & Sliced
• 5 Medium Red Potatoes, Peeled & Cubed

Horseradish Cream Sauce:

• 3 Tablespoons Sour Cream
• 1 Teaspoon Creamy Horseradish
• Pinch of Ground Sea Salt

Directions:

Veal Stew:

1. Heat the olive over high heat in a large Dutch oven or stockpot. When the oil is hot, add the veal and season with salt and pepper. Cook, stirring often until the veal is nicely browned.
2. Reduce the heat to medium and add the diced onion to the veal and cook for 5 minutes, stirring often or until the onions are translucent.
3. Add the tomato paste to the veal and onions and cook for 3 minutes, stirring constantly.
4. Sprinkle the flour on top of the veal, onions, and tomato paste. Cook for 3 minutes, stirring constantly.
5. Slowly add the lager and cook for 3 minutes, stirring constantly.
6. Increase the heat to high and add the remaining veal stew ingredients to the Dutch oven or stockpot.
7. When the mixture comes to a boil, decrease the heat to low, cover, and then cook for 2 hours, stirring occasionally.
8. Remove and discard the bay leaves.

Horseradish Cream Sauce:

1. Whisk all of the ingredients together in a small bowl and then drizzle or spoon the sauce onto the veal stew before serving.

Suggestions:

• Make sure to cut the veal into very small chunks. You also want to make sure to brown the veal well to create flavor.
• I used a bottle of lager in this recipe because it’s what I had on hand. You could always replace it with a porter or stout.
• This stew is slightly acidic from the tomatoes. To make it less acidic, add a tablespoon or two of brown sugar or honey.

Improvements:

• Sprinkle each bowl of stew with freshly grated cheese before serving.
• Serve this stew with this Irish Cheddar & Dried Cherry Soda Bread.
• Replace the chunks of veal in this recipe with ground veal.

Print

Yum

Veal Stew with Horseradish Cream Sauce

Ingredients:

Veal Stew:
• 2 Tablespoons Extra Virgin Olive Oil
• 1 1/2 Pounds Veal for Stew (Veal Chunks)
• 1/4 Teaspoon Ground Sea Salt
• 1/4 Teaspoon Freshly Ground Black Pepper
• 1 Medium Sweet Yellow Onion, Finely Diced
• 1 (6-oz.) Can Tomato Paste
• 1/4 Cup All-Purpose Flour
• 1 (12-oz.) Bottle Lager
• 1 (32-oz.) Carton Beef Stock
• 1 (28-oz.) Can Petite Diced Tomatoes
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Creamy Horseradish
• 1 Teaspoon Ground Sea Salt
• 1 Teaspoon Freshly Ground Black Pepper
• 1 Teaspoon Dried Oregano
• 4 Bay Leaves
• 3 Carrots, Peeled & Sliced
• 5 Medium Red Potatoes, Peeled & Cubed
Horseradish Cream Sauce:
• 3 Tablespoons Sour Cream
• 1 Teaspoon Creamy Horseradish
• Pinch of Ground Sea Salt

Directions:

Veal Stew:
1. Heat the olive over high heat in a large Dutch oven or stockpot. When the oil is hot, add the veal and season with salt and pepper. Cook, stirring often until the veal is nicely browned.
2. Reduce the heat to medium and add the diced onion to the veal and cook for 5 minutes, stirring often or until the onions are translucent.
3. Add the tomato paste to the veal and onions and cook for 3 minutes, stirring constantly.
4. Sprinkle the flour on top of the veal, onions, and tomato paste. Cook for 3 minutes, stirring constantly.
5. Slowly add the lager and cook for 3 minutes, stirring constantly.
6. Increase the heat to high and add the remaining veal stew ingredients to the Dutch oven or stockpot.
7. When the mixture comes to a boil, decrease the heat to low, cover, and then cook for 2 hours, stirring occasionally.
8. Remove and discard the bay leaves.
Horseradish Cream Sauce:
9. Whisk all of the ingredients together in a small bowl and then drizzle or spoon the sauce onto the veal stew before serving.

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This month’s “Say Goodbye to Winter” themed Soup Saturday Swappers event is being hosted by Sally of Bewitching Kitchen. Make sure to check out all of the other great soup recipes below.