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!
3poundsveal stewing meat cut into 1" cubes or alternatively just cut up a 3 pound roast
6tablespoonsolive oil
4tablespoonsflour
1teaspoonground nutmegfreshly grated has the most flavour
1½teaspoonssalt
1½teaspoonspepper
3cupscarrotspeeled and sliced
3cupsonionscoarsely chopped
5tablespoonsfresh dill- dividedchopped
4cupschicken stock
¾cuphalf and half
Instructions
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.