Low Fodmap Veal Stew
A low fodmap version of a french-italian wine steeped veal stew that is delicate and delicious.
Ingredients
- 1 lb veal stew meat
- 1/2 cup green onion and scallion stems sliced and chopped
- 2 peeled garlic cloves sliced
- 1 pkg dried porcini mushrooms soaked, strained and diced
- 1 cup GF flour (or AP flour if you can handle it) seasoned with salt and pepper
- 1 cup white wine
- 1 cup of chicken broth
- 2 tbsp chopped fresh rosemary and thyme
- 1/4 cup mild olive oil not extra virgin
- 2 - 4 tbsp butter
- 1 lb wide egg noodles
- salt and pepper to taste
Instructions
- Slice and chop the scallion, onion or leek stems finely. With a paper towel, pat the stew meat chunks dry and cut meat into bite sized pieces. Place GF flour in a zip lock plastic bag. Add the meat, close it up and shake until meat is coated with flour.
- Take out a heavy dutch oven and over medium high heat, heat the 1/4 cup oil in the pot. Add the sliced garlic cloves and stir them around in the oil until the cloves take on some color and have permeated the oil with flavor. Remove the garlic cloves.
- Brown the meat in batches, adding a bit more oil, if needed, to allow the meat to brown well. Take out the meat as it browns and reserve in a separate bowl. Add the sliced green onion stems and stir them around until they soften and become translucent.
- Add the chopped mushrooms and stir them around until they darken and combine well with the onion stems.
- Add the cup of wine and bring to a boil. Stir the pot well to make sure all the browned bits loosen and combine with the liquid in the pan.
- Add the browned meat, the chopped herbs, salt, pepper. Stir in the chicken stock. Bring to a boil, stir well. Add 2 tbsp of butter and stir well. Turn off the heat. Cover the pot and place in a 350 degree oven for 1 hour or until the meat is tender. OR place the stew in a crock pot and cook on low for 4 to 5 hours or until the veal is very tender.
- In the meantime, put 4 quarts of water in a pasta pot and bring to a boil. Throw in some salt and add the noodles. Boil them for 4 to 7 minutes. Drain them in a colander in the sink. Add them back into the pot and add in the 2 tbsp of butter stirring the noodles until all are coated. Keep the lid on the pot to keep them warm until the stew is ready.
- Serve the stew on a bed of buttered noodles, accompanied by a cidery cabbage slaw.