Recipe courtesy of Rachael Ray
Episode: Bold Thinking
Total:
3 hr 30 min
Active:
15 min
Yield:
: 4 servings, plus leftovers
Level:
Intermediate
Total:
3 hr 30 min
Active:
15 min
Yield:
: 4 servings, plus leftovers
Level:
Intermediate

Ingredients

  • 2 1/2 pounds veal shoulder or boned shank meat, cut into bite-size cubes, or 2 1/2 pounds lamb shoulder or boned leg meat, cut into bite-size cubes
  • Salt and freshly ground pepper
  • All-purpose flour, for dredging
  • EVOO, for drizzling
  • 6 tablespoons butter, cut into pieces
  • 3 onions, chopped
  • 3 tablespoons plus 1 teaspoon good-quality sweet paprika
  • 1 1/2 teaspoons ground cumin
  • 2 to 3 large cloves garlic, crushed
  • 2 large fresh bay leaves
  • 1 green bell pepper, seeded and coarsely chopped
  • 1 red bell pepper, seeded and coarsely chopped
  • 1 large heirloom or organic tomato, chopped
  • 1 1/2 cups chicken stock (if using veal) or beef stock (if using lamb)
  • 1 1/2 cups dry white wine (if using veal) or dry red wine (if using lamb)
  • 1 cup creme fraiche, plus a few dollops for garnish
  • 1/2 cup drained caperberries, for garnish, optional

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Bring the meat to room temperature. Pat the meat dry with paper towels, then sprinkle liberally with salt and pepper and dredge in flour. Heat a drizzle of EVOO in a large Dutch oven over medium-high heat. Add the meat in batches and cook until deep brown all over. Transfer to a plate.

Add another drizzle of EVOO to the pot and reduce the heat to medium. Add the butter and let it melt into the oil. Add the onions and cook until very tender, 15 to 20 minutes. Add 3 tablespoons paprika, the cumin, garlic, bay leaves, bell peppers and tomatoes, and stir to combine and heat through, 1 to 2 minutes. Add the stock and wine then return the meat to the pot. Cover with a lid, transfer the pot to the oven and cook until the meat is tender, about 2 hours.

Remove the meat to a platter and cover with foil. Using an immersion blender, puree the sauce in the pot. Stir in the creme fraiche and cook until the sauce is reduced, 20 to 30 minutes. Return the meat to the pot. (If you are not serving immediately, cool the stew and then refrigerate until ready to use. Reheat in a moderate oven or over a medium flame.) Just before serving, stir in the remaining 1 teaspoon paprika to brighten the flavor.

For garnish, fry the caperberries in a little EVOO until crisp. Top the stew with a few dollops of creme fraiche and the fried caperberries. (The green, red and white colors signify the Hungarian flag.)

Any leftover stew is great for lunch or with poached eggs.

Categories:

IDEAS YOU'LL LOVE

Lamb and Veal Meatloaf: Polpettone

Recipe courtesy of Mario Batali

Hungarian Portobello Paprikash

Recipe courtesy of Rachael Ray

Veal Milanese

Recipe courtesy of Giada De Laurentiis

Veal Blanquette

Veal Pizzaiola

Recipe courtesy of Chef Vola's Restaurant

Veal Pizzaiola

Recipe courtesy of No Author

Veal Stock

Recipe courtesy of Alex Guarnaschelli

Veal Saltimbocca

Recipe courtesy of Emeril Lagasse

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here