Veal and apple stew

ingredient

• 30 mL (2 tablespoons) Our Compliments® Authentico Olive Oil
• 1 large onion, chopped
• 1 clove garlic, sliced thinly
• 3 stalks celery, diced
• 2 mL (1/2 teaspoon) ground ginger
• 1 mL (1/4 teaspoon) ground cinnamon
• 1 mL (1/4 teaspoon) ground cloves
• 675 g (1 1/2 lb) veal, in 2.5-cm (1-inch) cubes
• 45 mL (3 tablespoons) flour
• 250 mL (1 cup) red wine
• 500 mL (2 cups) beef or vegetable stock
• 3 medium carrots, diced
• 4 Cortland, Empire or Spartan apples

Preparation

1. In a large saucepan, heat oil and sauté onion, garlic and celery for 3 to 4 minutes. Stir in ginger, cinnamon and cloves and mix well. Add veal cubes and cook for 5 to 6 minutes. Sprinkle with flour.
2. Mixwell and cook, stirring constantly, for 2 to 3 minutes. Gradually add wine, scraping the bottom of the pan. Pour in beef stock, cover pan and allow stew to simmer over medium-low heat for 1 hour.
3. Stir occasionally. Add carrots and cook for another 30 minutes. Peel and core apples and cut into cubes. Add to stew and cook for 15 more minutes. Serve with green beans and a purée of potatoes and sweet potatoes.