45 ml (3 tbsp) olive oil
1 yellow onion, chopped
454 g (1 lb) grain-fed veal cubes for stew
Salt and freshly ground black pepper
250 ml (1 cup) red wine
60 ml (1/4 cup) chicken bouillon
2 - 3 sprigs, fresh sage snipped
113 g (1/4 lb) whole shiitake mushrooms
2 - 3 garlic cloves, chopped
5 ml (1 tsp) Dijon mustard
15 ml (1 tbsp) honey
12 whole cherry tomatoes
1 spaghetti squash
Preparation
Preheat oven to 190°C (375°F).
In a casserole, heat the olive oil, cook the onions until opaque then add and the veal cubes and brown. Add the rest of the ingredients, except the squash, and simmer over low heat for about 1 hour.
Meanwhile, cut the spaghetti squash in half, brush with olive oil and bake in the oven until tender, about 1 hour.
Cut the spaghetti squash into 4 thick slices, place a slice on each plate and top with a serving of stew.
Serve accompanied by mushrooms sautéed in butter and thin slices of naan bread.
