Veal Stew With Pineapple And Tomato Recipes

Steps:

• In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
• Add meat to the pot, and brown evenly.
• Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

Steps:

• Put a 12-inch skillet over high heat and, a minute later, add the oil. Add meat, in one layer (you may have to use a little more oil, and brown in batches; it's worth the effort to cook in one layer). Cook, undisturbed, until meat is nicely browned on the bottom, about 5 minutes.
• Add onion, garlic, chili, and some salt and pepper. Cook, stirring occasionally, until onions soften and any bits of meat stuck to the bottom of the pan are released, about 5 minutes. Add pineapple, tomato and turnip; stir, reduce heat to low, and cover. Cook the stew for 30 to 40 minutes, or until the veal is tender. Juice 1 lime, and quarter the other.
• Uncover; if mixture is soupy, raise heat to high and cook, stirring, until it thickens a bit. Add lime juice, then taste and adjust seasoning. Cook about 5 minutes more. Taste and adjust seasoning if necessary, garnish with cilantro, and serve with the quartered lime.

Steps:

• Preheat oven to 350°F. Heat oil in heavy large pot over medium-high heat. Sprinkle veal generously with salt and pepper. Add veal and onions to pot. Sauté until veal is no longer pink, about 8 minutes. Mix in potatoes and oregano, then tomatoes. Bring stew to simmer. Cover pot; transfer to oven. Bake until veal and vegetables are tender, about 2 hours. Season stew to taste with salt and pepper. Ladle stew into shallow soup bowls and serve.

Steps:

• Pat the veal pieces dry with paper towels and season to taste with salt and pepper. Heat a tablespoon of oil in a large casserole and saute the pieces, a few at a time, until they are lightly browned on all sides. If there is any fat left in the pan, pour it off.
• Add the remaining oil and saute the fennel, garlic, carrots and onions until they are lightly browned.
• Return veal to casserole. Add tarragon and Pernod and bring to a boil, scraping up the cooking juices. Add tomatoes with their juice and stir well. Cover and simmer gently, stirring occasionally, for about 45 minutes or until the veal is tender. If more liquid is needed, add a little chicken stock or water during cooking. Correct seasoning and serve.