Mediterranean Veal Stew

Mediterranean Veal Stew
Mediterranean Veal Stew

Mediterranean Veal Stew

  1. 2 Tbsp. Giant Eagle olive oil

  2. 2 lb. Giant Eagle veal shoulder, trimmed

  3. 1 each Farmer's Market onion, chopped

  4. 3 each Farmer's Market garlic, minced

  5. 1 cup Giant Eagle chicken broth

  6. 1 cup Dry white wine

  7. Salt and freshly ground pepper to taste

  8. 2 tsp. Minced marjoram or

  9. 3/4 tsp. Dried marjoram

  10. 2 tsp. Minced thyme or

  11. 3/4 tsp. Dried thyme

  12. 1/2 cup Kalamata olives, drained

  13. Cooked Giant Eagle Farfalle bowtie pasta

  14. 1 each Farmer's Market tomato, chopped

  15. Marjoram and thyme sprigs

Prep Time: 00:00

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 2 Tbsp. Giant Eagle olive oil
  • 2 lb. Giant Eagle veal shoulder, trimmed
  • 1 each Farmer's Market onion, chopped
  • 3 each Farmer's Market garlic, minced
  • 1 cup Giant Eagle chicken broth
  • 1 cup Dry white wine
  • Salt and freshly ground pepper to taste
  • 2 tsp. Minced marjoram or
  • 3/4 tsp. Dried marjoram
  • 2 tsp. Minced thyme or
  • 3/4 tsp. Dried thyme
  • 1/2 cup Kalamata olives, drained
  • Cooked Giant Eagle Farfalle bowtie pasta
  • 1 each Farmer's Market tomato, chopped
  • Marjoram and thyme sprigs

Recipe Directions:

In dutch oven, heat oil over a medium-high heat, brown veal on all sides. Remove to a plate. Add onion and garlic, saute 5 minutes or until golden. Return veal to pot. Add broth, wine, salt, pepper and herbs. Bring to a boil, reduce heat, cover and simmer 1 -1/2 hours or until tender. Add olives. Cook over low heat until heated through. Taste and adjust seasoning. Spoon over pasta. Garnish with tomato and herbs.

Serving per recipe:

4