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  • Jefferson Adams
    Jefferson Adams

    Italian Veal Stew (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    In Italy a few years back, I noticed an abundance of menu items featuring delicious, locally raised veal. Local, humanely raised and processed veal can be a a delicious addition to the table, and makes a nice variation from the usual chicken, beef, or pork offerings.

    The rich, delicious sauce of tomato and white wine creates a moist, tender, gluten-free veal stew that is sure to liven up your table this fall and winter. Just don't invite any vegans that night.

    Ingredients:
    6 tablespoons olive oil
    2 large onions, chopped
    4 cloves garlic, minced
    3 pounds veal, trimmed and cubed
    1½ cups tomato sauce
    3/4 cup white wine
    salt and pepper to taste

    Directions:
    In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender. Add meat to the pot, and brown evenly.

    Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1½ hours, or until tender.

    Serve over rice, potatoes, or gluten-free pasta.

    Makes 6 servings. 


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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