Oven Brown Gravy Veal Stew
In Hawaii, we love our brown gravy, especially over rice! This oven stew made with tender Cedar Springs Veal is an easy one-pot meal that makes an ono brown gravy instead of the traditional tomato-sauce type stew. I wanted to share a little about why I chose veal and where the veal came from. I was approached by Cedar Springs and learned about their amazingly tender veal that is raised humanely. This intriuged me as I love veal but stopped eating it. To learn more about this exceptional veal and where you can find it, visit their website at: http://www.mountainstatesrosen.com/
2-3 1bs. Cedar Springs Veal stew meat, cubed into 1? pieces
1/4 cup oil
1 can beef broth
1 medium onion, quartered
5-6 stalks celery, chopped
2-3 carrots, sliced
2-3 russet potatoes, cut into 2? cubes
2 cans cream of mushroom soup
2 cans cream of celery soup
2 packets dry onion soup mix
**Note: Whenever handling a dutch oven/pot from the oven, be sure not to grab the cover with your bare hands as it will be extremely hot and will burn your hands.
Set oven to 350 degrees. In a dutch oven or ceramic pot (do not use metal or reflective pot) heat oil over medium high heat. add stew meat and cook for 2-3 minutes to brown. Add onions, celery and beef broth. Put lid on dutch oven and cook meat for 1 hour. Remove dutch oven from oven using mitts and add remaining vegetables,cream of mushroom soup, cream of celery soup and onion soup mix to dutch oven. Reduce heat to 300 degrees, put dutch oven back into oven and cook for another 90 minutes. Remove dutch oven and test potatoes or taro to ensure that they are cooked by poking a for or knife into the potato. It should pierce the potato easily. If you like your stew nice and thick, you can thicken it with Taro Brand poi by stirring the poi into the stew as soon as you pull it out of the oven.