Veal stew
3 tablespoons extra virgin olive oil
1 tablespoon butter
3 to 4 pounds veal stew cubes
3 very large carrots, peeled and cut into 2-inch pieces
1 red bell pepper, cut into 2 inch pieces
1 green bell pepper, cut into 2 inch pieces
1 pound sweet onions ruffly chopped
1 shallot, peeled and chopped
3 cloves of garlic peeled and smashed
1 14-ounce can diced tomatoes, with juice
1 cup white wine
2 stalks of celery, finely diced including leaves
3 sprigs fresh Italian parsley (Plus more for finishing or garnish if desired)
2 cups fresh shelled peas or frozen peas
Salt and freshly ground black pepper
Put a deep sided 12-inch skillet over high heat, add oil and butter. Add the meat, in one layer (if you use a smaller pan you may have to cook in batches). Brown the meat in all sides.
Remove meat from pan and set aside.
Add add the carrots, peppers and onions and cook on high heat until they just begin to brown. Add a little more olive oil if needed. Add the shallot and garlic and saute for one minute. Add the meat back to the pan. ( If your pan is too small transfer everything to a dutch oven, stove top casserole pan or stew pot. ) Add tomatoes, wine, celery and parsley.
Cook for 1 hour on low heat adding additional splashes of wine if more liquid is needed.
10 minutes before serving add the peas and salt and pepper to taste.
Plate and sprinkle some fresh chopped parsley leaves on top and garnish with some sprigs of parsley if desired.
Goes well with a hardy pappardelli pasta or polenta.