Veal Stew of Spring

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter (or more oil)
• 1 1/2 to 2 pounds boneless veal shoulder or leg, cut into pieces no larger than 1 1/2 inches on any side.
• 1 fresh tarragon sprig or 1/2 teaspoon dried
• 1 pound spring onions, shallots, or scallions, cut in half if large
• Salt and freshly ground black pepper
• 1/2 cup white wine or water
• 1 cup shelled fresh peas, snow peas, or frozen peas

1. Put a 12-inch skillet over high heat and, a minute later, add the oil and butter.
2. Add the meat in one layer (if you use the larger amount of meat, you may have to cook in batches to cook only in one layer; its worth the effort).
3. Cook, undisturbed, until the meat is nicely browned on the bottom, about 5 minutes.
4. Add the tarragon, onions, and some salt and pepper.
5. Cook, stirring occasionally, until the onions soften and any bits of meat stuck to the bottom of the pan are released, about 5 minutes.
6. Add the liquid (but dont add too much liquid; the meat and onions generate plenty of their own as the covered meat simmers gently), stir, reduce the heat to low, and cover.
7. Cook for 30 to 40 minutes, or until the veal is tender.
8. Uncover, add the peas, and raise the heat to medium.
9. Cook for about 5 minutes more, until the peas are done.
10. Taste and adjust the seasoning if necessary and serve.
11. Veal Stew, Provencal Style: In step 1, use all olive oil.
12. In step 2, omit the tarragon and onions, adding instead 2 garlic cloves, peeled and crushed; 20 fresh basil leaves, roughly chopped; 2 cups seeded and chopped tomato (canned is fine, lightly drained); and 1 cup good-quality black olives; omit the wine or water.
13. Add the salt and pepper and cook as directed.
14. In step 3, omit the peas; uncover and reduce the liquid if necessary until the stew is thick.
15. Garnish with more chopped basil.
16. Veal Stew with Paprika: In step 1, use all butter (or grapeseed, corn, or other light oil).
17. In step 2, omit the tarragon; add 2 garlic cloves, peeled and crushed, and 2 teaspoons good-quality paprika.
18. Add salt, pepper, and liquid and cook as directed.
19. In step 3, omit the peas and stir in 1 cup sour cream and more paprika if necessary.

extra virgin olive oil, butter, veal shoulder, tarragon, onions, salt, white wine, fresh peas

Taken from www.epicurious.com/recipes/food/views/veal-stew-of-spring-386693 (may not work)