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Veal Stew with Tangerine and Cumin

Source of Recipe

Angela Lowry


Recipe Introduction

Do this is a pressure cooker or a slow cooker.

List of Ingredients

1 1/2 pounds lean veal stew meat cut in 1-inch cubes
2 tablespoons fresh tangerine or orange juice
1 serrano or jalapeno pepper, seeded and minced
2 teaspoons minced fresh ginger
1 shallot minced
1/2 teaspoon grated tangerine or orange zest
2 tablespoons vegetable oil
2 tablespoons cornstarch or 2 t arrowroot
1 1/2 cups peeled, cubed acorn or butternut squash, cut in 1-inch
cubes
1 cup canned or fresh peeled, seeded and diced tomatoes, well
drained
1/2 cup chicken stock or canned broth
1/2 teaspoon ground cumin
salt and freshly ground pepper


Recipe

Combine the veal, tangerine juice, hot pepper, ginger, shallot and tangerine zest in a mixing bowl; toss to combine. Cover and refrigerate 30 minutes.

Heat half of the oil in the pressure cooker over medium-high heat. Add half of the veal and cook, turning until
brown, 5-7 minutes, set aside.

Heat remaining oil and brown the rest of the veal. Return all the meat to the cooker.

Sprinkle cornstarch or arrowroot over meat and stir in. Add squash, tomatoes, stock or broth and cumin. Cover and bring up to high pressure. Reduce heat to stabilize pressure and cook 8 minutes. Relase pressure.

Season with salt and pepper to taste. If you want to slow cook this, brown veal in skillet with oil, throw everything in crockpot and cook for 4 hours.