Veal Stew with Dill

1. 1

   Put the veal in a broad skillet over high heat; sear, undisturbed, for about 4 minutes, or until the underside is nicely browned (dont worry if not all of the pieces brown).

2. 2

   Stir, then add the shallots and potatoes.

3. 3

   Cook for another couple of minutes, then add salt, pepper, and 1 1/2 cups of water.

4. 4

   Stir, scraping the bottom if necessary to loosen any bits of meat that may have stuck.

5. 5

   Turn the heat to low, cover, and simmer for about 45 minutes, stirring once or twice during that period.

6. 6

   Uncover and add the carrots if youre using them; stir once, recover, and simmer for about 15 minutes more, or until the veal and potatoes are tender.

7. 7

   Uncover and add the peas and scallions if you like.

8. 8

   Raise the heat if necessary to boil away excess liquid.

9. 9

   Taste and adjust the seasoning, then serve, garnished with the dill and accompanied by a lemon wedge.

* Per serving · 4 servings · Values may vary.

No additional tips available.