This stew can be made with Strauss veal or lamb stew meat, Free Raised® Grass Fed beef stew or any combination of the three.

2 lbs veal, lamb and/or beef stew, cut into desired sized pieces

1/3 all-purpose flour (may substitute cornstarch or potato flour for gluten-free version)

4 Tbsp olive oil or bacon fat

1 package peeled pearl onions or 1 large onion, coarsely chopped (if using pearl onions, blanch in boiling water for one minute to easily remove skins)

3 large cloves garlic, minced

4 oz Strauss Free Raised® Glace de Veau (you can substitute 1/2 c chicken stock for Glace de Veau – but stew will be less rich and decadent)

2 cups red dry wine

3 sprigs fresh thyme or 3 sprigs fresh basil

2 bay leaves

1 1/2 cup shalved crimini or shiitake mushrooms (combination is nice too)

1 lb small fingerling potatoes or small red potatoes, halved lengthwise

1 cup frozen peas, thawed (optional)

Kosher or sea salt and fresh ground pepper

1. Preheat oven to 300°F. Preheat ovenproof stockpot or Dutch oven on top of stove over medium heat.
2. Season veal stew with salt and pepper. Lightly coat stew meat with flour. Shake off excess. Add 2 Tbs olive oil to hot pan and allow oil or bacon fat to heat through. Sauté half of stew meat until browned. Remove and set aside. Add remaining 2 Tbs oil or bacon fat. Repeat with remaining stew meat. Remove and set aside.
3. Add onion, garlic and mushrooms to pot; sauté for a few minutes. Watch and stir as needed. Add veal, thyme, basil and bay leaf; bring to a simmer. Cover and place in pre-heated oven.
4.  Let cook for 1 hour; then add potatoes. Let cook for another hour after adding potatoes or until potatoes and veal are fork-tender.
5.  Mix in peas (optional). Serve and enjoy!

Variations

• Omit potatoes and serve alongside potato puree or creamy polenta.
• Add baby carrots when adding potatoes if desired