Amazing Christmas Veal Stew Garnished with Fruit & Nuts
This festive Greek veal stew brings holiday magic straight to your dinner table in just under 2 hours. Perfect for special gatherings, this hearty dish serves 6-7 people and delivers restaurant-quality results with minimal prep work.
Equipment
- Large saucepan
Ingredients
Main Ingredients
- 1.5 kg quality stewing veal, cut into 14-16 pieces (53 ounces) Alternatively use high quality, low fat beef cuts
- 600 g leeks, sliced (21 ounces)
- 2 large carrots, sliced
- 2/3 cup olive oil
- 1/3 cup cognac
- 2 tbsp soya sauce
- 250 g warm water (1 cup)
- 16 dried plums pitted
- 16 dried apricots pitted
- 16 almonds without skins
- 2 lemons, juiced
- salt and freshly ground pepper to taste
Instructions
- Cut the veal into large pieces and wash thoroughly; wipe with some paper towel (it is important to dry the meat well, in order to be nicely browned). Heat the oil in a large saucepan, add the meat (in batches) and sauté until browned on all sides. Do not add all the meat in saucepan, rather sauté in batches, so that the temperature of the oil remains high and the meat is sealed. When done, remove with a slotted spoon, place on a platter, cover and set aside.
- Slice the leeks, add in the same oil used to brown the meat and sauté. Add the veal and pour in the cognac; wait for a while, until it evaporates. Add the soya sauce, the carrots, the warm water and season with salt and pepper. Place the lid on, turn the heat down and let it simmer for 1 and 1/2 hour. About 10-15 minutes before the veal is ready, add in the pan the dried plums, apricots and almonds and stir.
- Serve with pilaff, mashed or roast potatoes. Enjoy!
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