I set my scarf on fire while browning veal. I looked down and there was a ball of fire on my chest! It was funny, in a kind of sitcom way, but not. I told my son about it and he choked out words of sympathy over gigantic peals of laughter. He’s still not married. I really liked that scarf! Maybe I should stay out of the kitchen while the workers are here but I want to cook.
Anyway, it’s the sweet potato season and they are gorgeous! I definitely wanted to roast some and one thing led to another or at least to veal and roasted vegetable stew. It also gave me a good excuse to “tajine” something.
It is also the season for Chinese pomelos. I adore Chinese pomelos! It’s a lot of work to get the peel and membranes off, but I think well worth it. Unprocessed snack food!
I originally bought these veal cubes to make bitterballen about 2 months ago. Oh well, they made a very nice stew.
Veal and Roasted Vegetable Stew
2 tbsp olive oil
2lbs veal, cut into cubes
4 small red onions, halved vertically and sliced
2 cloves garlic, coarsely chopped
8 cups water
2 veal/beef Maggi cubes
2 fresh bay leaves
1 small head cauliflower, separated into florets
1 or 2 large sweet potatoes, cubed
2 tbsp olive oil
5-6 stems fresh thyme
1 tsp salt
1/2 tsp pepper
Season the veal with salt and pepper, then dust with flour. Remove your scarf, then brown the veal in the olive oil. Remove the veal from the skillet, add the onion and garlic and saute until soft, scraping up the brown bits. Add the veal, water, Maggi cubes and bay leaves. Bring to a boil, then simmer for about an hour.
In the meantime, mix the cauliflower, sweet potato, olive oil, thyme, salt and pepper together, place in a tajine or other roasting pan and roast at 400 F for about 40 minutes, stirring half way.
Stir the vegetables into the meat mixture, bring to a boil and simmer for another 15 minutes.