This Italian classic is comfort on a plate! A rich tender veal stew, slowly braised with mushrooms and peas in a light wine sauce. It pairs beautifully with rice or pasta.
While veal can be quite expensive, veal stew meat is an economical cut that when cooked slowly over low heat becomes melt in your mouth tender. No wonder this “peasant food” dish is so popular.
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I used a 4-quart nonstick sauté pan for this one dish meal. It was a gift (thank you Santa), but you can get one here!
4 Servings
Ingredients:
- 3/4 lb. veal stew meat
- 1/4 cup superfine rice flour
- salt to taste
- 4 tbsp. olive oil
- 1 shallot, minced
- 1/4 cup white wine (not cooking wine)
- 1-1/2 cups gluten free broth (chicken or vegetable)
- 2 tbsp. tomato paste
- 1 cup sliced mushrooms
- 1 cup frozen peas
Preparation:
Season the meat and coat with flour. You can use any gluten free flour, but for browning meat I like superfine white rice flour, (the finer grind assures your dish won’t taste gritty). Save your expensive gluten free blends for baking.
Heat olive oil in a large nonstick sauté pan and begin cooking the shallots. Add the meat, leaving space in between. Brown the meat about 5 minutes per side.
Add 1/4 cup of wine to the pan. When it has almost evaporated stir in 1-1/2 cups of broth and 2 tbsp. tomato paste. Cover and simmer on low for 90 minutes.
During the last 20 minutes of cooking add the sliced mushrooms, cover and continue simmering.
During the last 10 minutes of cooking add the peas, and finish cooking uncovered to thicken.
How to serve
This stew is great served over rice, pasta or polenta. Here’s mine served over white rice.
Notes ♪♫ Like many of my recipes, this classic Italian dish required only one ingredient change to make it gluten free. You don’t have to reinvent the wheel to follow a gluten free diet and still enjoy healthy, delicious food.
Thanks for sharing at the What’s for dinner party. I’m looking forward to what you’ll bring tomorrow!