MOROCCAN VEAL STEW
Steps:
- Combine first 6 ingredients in food processor and blend. Dredge veal in flour and brown in the olive oil in two batches, in 4-5 quart Dutch oven. Remove to plate. In same pan, sauté the onions, fennel, and carrots until softened and slightly browned, deglazing the brown bits from the veal with 1/4 cup of the water. Add the Madeira mixture, beef broth, remaining 1/2 cup water, veal, yams, and figs, and bring to a simmer. Bake in 375 oven for one hour, until veal and yams are quite tender. Remove solids to an oval or rectangular casserole, reduce sauce over medium high heat until thickened and glossy, and pour over the meat and vegetables. May be served immediately or refrigerated overnight and reheated. Serve over egg noodles lightly tossed with butter and parsley.
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SM SOJAN VAI
[email protected]This recipe looks amazing!
dar page
[email protected]I can't wait to try this recipe.
Arjun Sah Arjun
[email protected]This stew is perfect for a cold winter night.
Norms Sod And Sprinkler Service
[email protected]This is a must-try recipe!
Mahdi420
[email protected]I'll definitely be making this again.
Ishaq Nazeer
[email protected]Delicious!
Hasnian Baba
[email protected]This recipe was easy to follow and the stew turned out great! The meat was tender and the sauce was flavorful. I would definitely make this again.
alex pittu
[email protected]The stew was good, but it was a bit too sweet for my taste. I would recommend using less honey or sugar next time.
Destinee Morber
[email protected]This stew was a bit too spicy for my taste, but it was still very good. I would recommend using less cayenne pepper if you don't like spicy food.
Collen Tatiso
[email protected]I'm not a big fan of veal, but this stew was surprisingly good. The spices and dried fruits really helped to balance out the flavor of the meat. I would definitely make this again.
MRS LA-Quinta LaLa YOUNG
[email protected]This recipe is definitely a keeper! It's easy to follow and the results are amazing. The stew is packed with flavor and the meat is so tender. I will definitely be making this again.
Jannat Islam
[email protected]I followed the recipe exactly and it turned out perfectly. The stew was so tender and flavorful, and the sauce was rich and delicious. I served it over couscous and it was a huge hit with my family.
Arun Sharma
[email protected]This Moroccan veal stew was an explosion of flavor! The combination of spices and dried fruits created a rich and complex taste that was simply divine. The meat was fall-apart tender and the sauce was so flavorful that I couldn't resist mopping it up