Veal or Beef Stew with Dill
Fresh garden dill, with its refreshing, unique flavour, is one of the best herbs to elevate a dish from the ordinary to the extraordinary. This one-pot stew is transformed from the usual meat stew by the addition of dill and cream. A great dish when served on its own or over a plate of pasta or mashed potatoes. So this year, don’t just grow dill for making dill pickles, be sure to grow some to make this fantastic one-pot stew!
YIELD : 6 servings
- Oven safe pot with a lid or a Dutch oven
- 3 pounds veal stewing meat cut into 1" cubes or alternatively just cut up a 3 pound roast
- 6 tablespoons olive oil
- 4 tablespoons flour
- 1 teaspoon ground nutmeg freshly grated has the most flavour
- 1½ teaspoons salt
- 1½ teaspoons pepper
- 3 cups carrots peeled and sliced
- 3 cups onions coarsely chopped
- 5 tablespoons fresh dill- divided chopped
- 4 cups chicken stock
- ¾ cup half and half
- Preheat the oven to 350°F.
- In a large oven-safe pot or Dutch oven, heat the oil on medium-high. Add the veal and cook for 5-10 minutes.
- In a small bowl, combine the flour, salt, pepper and nutmeg and sprinkle over the veal.
- Cook on medium for 2-5 minutes but do not brown the flour.
- Add the carrots, onions, 3 tablespoons of the dill and the chicken stock. The stock should just cover the meat and vegetables.
- Bring the contents to a boil and then turn off the stove.
- Cover and put in the oven and bake at 350°F for an hour and a half.
- Remove from the oven and add the cream. Bring to just a simmer on the stovetop and then turn off the element. Note: Do not boil. Boiling may cause the milk to curdle. Add the remaining dill. Adjust the seasonings to taste.
- Serve over egg or penne noodles, orzo pasta or mashed potatoes.
Calories: 627kcalCarbohydrates: 25gProtein: 51gFat: 35gSaturated Fat: 11gCholesterol: 202mgSodium: 1057mgPotassium: 1259mgFiber: 3gSugar: 9gVitamin A: 10834IUVitamin C: 11mgCalcium: 115mgIron: 3mg
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