Servings: 5 to 6
This hearty stew is the perfect dinner for a cold winter’s night. Bacon adds a touch of smoky flavor to the mild, tender veal.
Make Ahead Tips
The stew can be made up to 2 days ahead: Skip the degreasing step, cool to room temperature, cover, and refrigerate. Once the stew is chilled, lift the solidified fat off the top with a slotted spoon. Reheat the stew over medium-low heat to serve.
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i made this recipe first time tonight. the recipe doesn't say how long to simmer once you return the veal to the pot and prior to putting in the oven. i thought it was good in that it was fairly easy to follow and ingredients were normal...but the stew was a bit bland - almost as if it was missing something (paprika or some other spice?). also - 2 oz of bacon equals 2-3 pieces - maybe more bacon is needed? i used white pinot grigio instead of vermouth. i've never made a stew before, but i felt like the broth was very liquidy. almost like a soup - not sure if this was the intent. i will try this recipe again but i will have to figure out what to add.
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