Veal Stew in Red Pumpkin Seed Sauce
Ternera en Pipian Rojo de PepitasMexican veal, or baby beef, makes tasty home-style stews for special meals, since baby beef is less available and more expensive than mature beef. This is an excellent dish when entertaining guests. It can be made ahead and reheated, which makes it even better. Serve with one of the cabbage salads in the salad chapter. Pineapple Salsa goes very well, too.
Ingredients
Makes 6 servings
- Red Pumpkin Seed Sauce
- 2 pounds boneless veal stew cut into 1-inch pieces
- ½ teaspoon salt or to taste
- 2 bay leaves
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- 1 tablespoon olive oil
- 2 medium white onions thinly sliced
- 12 baby red potatoes scrubbed
- 3 medium carrots peeled and sliced
- 1 cup peas fresh or thawed if frozen
- ¼ cup loosely packed chopped fresh cilantro
Instructions
- Prepare the pumpkin seed sauce.
- Cover and reserve.
- Put the veal into a large saucepan and barely cover with water.
- Add the salt, bay, and oregano.
- Bring to a boil, skimming as needed.
- Reduce the heat to low, cover and simmer until the meat is tender, about 1 hour.
- Remove the bay leaves and reserve meat in the pan off heat.
- Heat the oil in a skillet over medium heat, and cook the onion, stirring, until it starts to brown, 4 to 5 minutes.
- Add to the veal along with the potatoes and carrots.
- Bring the meat and vegetables to a boil; then reduce heat to low, cover and simmer until the vegetables are tender, about 30 minutes.
- With a ladle, remove all but about ½ cup of the liquid from the pan.
- Reserve for later use, if needed.
- Add the reserved pumpkin seed sauce to the stew.
- Bring to a boil; then reduce heat to low and simmer, uncovered, 5 minutes.
- Thin the sauce with reserved broth, if needed.
- Add the peas and cilantro.
- Cook 10 more minutes, stirring frequently.
- Adjust salt.
Notes / Tips / Wine Advice:
Serve in shallow bowls.
