Recipe: Spanish Veal Stew

Spanish Veal Stew

4 tbsp Spanish olive oil
5 oz ounces pearl onions, peeled
1 1/2 lb. lean stewing veal, cut into 1 1/2-inch cubes
1 (100 gram) piece prosciutto, cut into large dice
3 small carrots, peeled and cut into medium chunks
1 large red bell pepper, cut into 1-inch pieces
2 bay leaves
1/4 cup Spanish brandy
1/4 cup dry sherry wine
3/4 cup vegetable stock
1/4 tsp red pepper flakes
2 garlic cloves, finely chopped
1/3 cup fresh parsley leaves, chopped
1/2 cup whole roasted almonds. peeled
3/4 lb. cherry tomatoes
1 lb. seasonal firm pears, skin on, cored and cut into large pieces
1/4 tsp fresh grated nutmeg
Coarse sea salt and freshly cracked black pepper

Heat olive oil in a Dutch oven on high heat. Add pearl onions and cook, shaking pot, until browned, about 8 minutes. Remove to a plate and set aside.

Add the veal in the same pot and cook until browned, about 8 minutes.

Add the prosciutto, carrots and red pepper and cook 2 minutes.

Return pearl onions to the Dutch oven and stir. Turn the heat down to medium-high and add the bay leaves, Spanish brandy, dry sherry, vegetable stock and red pepper flakes. Bring to a boil, turn the heat down to low, and simmer 10 minutes.

Cover the Dutch oven and continue to cook.

Put the chopped garlic and parsley in a mortar and mash to a paste. Season the veal stew and stir in the garlic parsley mixture, almonds, cherry tomatoes and pears.

Bring back to a simmer and cook 10 minutes.

Add some fresh grated nutmeg, adjust the salt and pepper, and cook 5 minutes longer.

Servings: 4