This luxurious stew is very rich–especially if you add the toasted pecans as a garnish, but it’s very yummy. The celery root and caraway seeds give it a distinctive flavor.
- 1 3/4 pound veal stew meat
- 3 tablespoons of unsalted butter
- 1 1/2 oz pancetta, chopped
- 2 cups of diced portabella mushrooms
- 2 cups celery root, peeled and cut into 1″ cubes
- 1 medium yellow onion, chopped
- 4 gloves garlic, chopped
- 1 tablespoon paprika
- 1 teaspoon caraway seed
- 1 teaspoon fines herbes (a blend of chevril, chives, tarragon, and parsley that you can find in any spice aisle in the grocery store)
- 1 3/4 cup chicken stock
- 1/3 cup merlot (you can use chardonnay as a substitute)
- 1/4 cup toasted pecans
- 1/2 shredded mozzarella cheese
- kosher salt and freshly ground black pepper
- Cut the veal into 1″ cubes and season generously with salt and pepper.
- In a large saute pan over medium high heat, saute the veal in the butter and pancetta for 6-7 minutes turning occasionally to brown all sides.
- Add mushrooms, celery root, onions, garlic, paprika, caraway seeds, and fines herbes. Continue to saute for 8 minutes to soften the portabellas and celery root.
- Add chicken stock and wine and bring to a boil.
- Reduce heat to low, cover, and simmer for 1 1/4 hours.
- To serve, divide the stew into bowls and top with pecans and mozzarella.
How Not to Screw It Up
- If you use the Merlot, I recommend pairing a merlot to drink with the stew. If you cook with the chardonnay, serve chardonnay with the stew.
- Take the time to toast the pecans. Toasting them in the oven on 350 degrees for about 10 minutes will bring out a richer, nuttier flavor to the final stew.
- Make sure the saute pan that you use is large enough to accommodate all of the ingredients and still fit the cover securely. I made this mistake the first time I made the stew. You’ll lose too much heat without a snug lid, and you’ll make a mess on the stove top. Now, I use my dutch oven sized pan. A little extra room doesn’t hurt. If you don’t have a saute pan large enough, you can use a 4 1/2 to 6 quart pot.