Veal Stew with Almonds and Rice

veal stew

Spring is literally just around the corner, but there are still some really cold days and I believe a stew is the most warming food that exists.

I always make enough to have leftovers for the week and enjoy it a couple times. Plus I find stews are always better a day after.

I like having this with short grain rice, it absorbs the sauce better and it tastes amazing with a little crunch from the almonds. However, for leftovers, it works well with pasta as well.

This recipe calls for veal, but it works beautifully with venison as well. You can make it with beef instead if that is what you prefer but I definitely recommend it with the veal.

For the stock I have used essential cuisine stocks. They come as powder in a little box and you mix them with boiling water. Believe me when I say these are the best stocks I have tried. Forget stock cubes, these taste just like stock and when I used them the house smells like I have been making a stock all day. It's simply amazing. They have a big range of stocks as well as gravies and glaces that are perfect for everyday cooking. In this case, I used veal because it works great with the meat and it isn't an overpowering stock. You could use a good quality beef one instead.

veal stew

Here is what you need:

600g of diced veal
1 onion diced
00g almonds
300ml of stock
1 small glass of dry white wine
1 clove of garlic, crushed
1 Bay leaf
A few saffron threads
200g short grain rice
Oil
Flour
Fresh parsley
Salt and pepper to taste

Flour the meat and in a big pot brown it with some oil. You might want to do it in batches. Put aside but keep the oil. Cook the onion and the garlic in the oil and once it starts browning slightly add the white wine. Let it reduce and add the meat, the stock and the bay leaf.

Cover and let it cook in a light simmer until the meat has become soft. In the last 30 minutes, toast the saffron on a dry pan for a minute or so and add to the stew with the almonds. Salt and pepper to taste.

Cook the rice in salt water for around 20minutes. Serve with the veal stew and the fresh parsley.

What is your favourite stew?
Have you tried the Essential Cuisine Stocks? Let me know in the comments below!

Enjoy! X

Disclaimer: I received the stock free of charge, but the opinions expressed in this post are my own. I was not obliged to write a positive review, and the company did not see this review before it was put up on the site.