Ingredients:
• 2 tablespoons extra-virgin olive oil
• 2 lb veal stew meat, cut into 3/4-inch pieces
• 3 tablespoons unsalted butter
• 1 lb potatoes, peeled and cut into 1/2-inch pieces
• 4 carrots, peeled and cut into 1/2-inch pieces
• 1 large white onion, roughly chopped
• 2 medium zucchinsi, quartered lengthwise and cut into 1/2-inch pieces
• 2 celery stalks, roughly chopped
• 2 teaspoons finely chopped fresh rosemary
• 1/2 teaspoon black pepper
• 2 teaspoons Kosher salt
• 2 1/2 cups water
• 1 cup Sherry wine
• 2 tablespoons flour
• 2 garlic cloves, minced
Directions:
• Heat 1 tablespoon oil in Dutch oven over medium-high heat.
• Add veal and cook, turning, until browned all over, about 7 minutes.
• Transfer veal to a plate.
• Pour off the oil.
• Melt 2 tablespoons butter in pot over medium heat; add potatoes, carrots, onion, zucchini, celery, rosemary, pepper and salt.
• Cook, stirring occasionally, for 5 minutes.
• Add veal and any accumulated juices back to pot.
• Add water and Sherry wine; bring to a simmer.
• Cover, reduce heat to low, and gently simmer until meat is tender, about 1 hour.
• Using a slotted spoon, transfer veal and vegetables to a bowl.
• Pour cooking liquid into a second bowl, and return pot to stove.
• Melt remaining tablespoon butter in pot over medium-low heat, then stir in flour.
• Cook, stirring constantly, for 3 minutes.
• Whisk in cooking liquid.
• Bring liquid to a low boil and cook, uncovered, whisking occasionally, until reduced to about 2 cups, about 15 minutes.
• Return vegetables and veal to pot, add garlic.
• Heat to warm through.
