Moroccan Veal Stew

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["1 cup Madeira, Marsala, or other sweet wine", "1 tbsp dried oregano", "1 tbsp sweet Hungarian paprika", "1 very large garlic clove, or 2 small", "1 cup light brown sugar", "1/4 cup lemon juice (from one very juicy, thin-skinned lemon)", "2 pounds boneless veal (preferably humanely raised) cut into 1-1/2"" cubes", "flour for dredging", "1/4 cup olive oil", "1 cup beef broth", "3/4 cup water", "1 large onion sliced", "2 medium carrots, sliced thinly on the diagonal", "1 small head fennel, sliced", "2 medium yams, peeled and cut into 3/4"" cubes", "12-16 dried Calmyrna figs, stems cut off, halved"].

Yes, Moroccan Veal Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.