- 1.5 kg veal stew meat, cubed
- 250g fresh escargot (snails), cleaned and cooked
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 2 cups beef broth
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Chopped fresh chives for garnish
Instructions:
1. Prepare the Veal:
- Season veal cubes with salt and black pepper.
- In a large pot, heat olive oil over medium-high heat. Brown veal on all sides. Remove from the pot and set aside.
2. Saute Aromatics:
- In the same pot, add chopped onions and minced garlic. Cook until softened and aromatic.
3. Deglaze and Simmer:
- Pour in white wine to deglaze the pot, scraping up any browned bits.
- Return the browned veal to the pot. Add beef broth and dried thyme. Bring to a simmer and cover. Cook over low heat for 1.5 to 2 hours or until the veal is tender.
4. Add Escargot and Tomatoes:
- Stir in the cooked escargot and halved cherry tomatoes. Simmer for an additional 15-20 minutes until the flavors meld.
5. Adjust Seasoning and Serve:
- Taste and adjust the seasoning with salt and pepper.
- Serve the veal and escargot stew hot, garnished with a generous sprinkle of fresh chives.
6. Chive Spark:
- Just before serving, sprinkle chopped fresh chives over the stew to add a vibrant spark of flavor and color.
Enjoy this delectable veal stew featuring tender meat, succulent escargot, and the delightful freshness of chives!
Comments
Post a Comment