Blueprint For Veal Stew Food

EASY VEAL STEW WITH WINE, PEAS AND CARROTS

Steps:

• In a Dutch oven or large saucepot, heat olive oil and butter on medium to high heat. Add onions and sauté for about 5 minutes, or until softened.
• Season veal chunks with 1/2 teaspoon of salt.
• Place veal into the pot. Cook veal and onions until veal is brown and fully cooked, about 15 minutes.
• Add cayenne pepper and wine. Simmer on low heat for about 3 to 5 minutes. Stir occasionally.
• Meanwhile, open a package of frozen peas and carrots, place them into a colander and rinse them under cool water.
• When the wine has been reduced, add the frozen peas and carrots, beef stock, and an additional 1/2 teaspoon of salt.
• Bring to boil. THEN leave uncovered and simmer the veal stew for 15 to 20 minutes, until the liquid has reduced a little. Stir occasionally. Taste for stew and season with salt and pepper to taste. Turn off the heat and cover with a lid. Allow the veal to sit within the broth for a few minutes. Serve warm, with a side of whole-grain noodles or rice.
• yields: 4 to 6 servings

VEAL STEW

Steps:

• In 5-quart Dutch oven, over medium heat, heat butter and oil. Add veal cubes (half at a time); cook over medium heat until cubes are well browned on all sides.
• As they brown, remove to a bowl. Takes about 15-20 minutes in all.
• Return meat to Dutch oven. Add garlic, marjoram, salt, and pepper, stirring until well blended with meat.
• Sprinkle flour over meat, stirring until well blended.
• Gradually stir in chicken broth; bring to boiling, stirring. Reduce heat; simmer, covered, stirring occasionally, 1 hour.
• Add carrot, celery, and potato; simmer, covered, about 20 to 25 minutes, or until vegetables are almost tender.
• Add frozen peas; simmer, covered, 10 minutes, or until meat and vegetables are tender. Sprinkle with parsley.

VEAL STEW

Steps:

• 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 1 1/2 hours, or until tender.

EASY VEAL STEW WITH EGG NOODLES

Steps:

• In a 4-quart Dutch oven, heat the oil over medium-high heat.
• Cook the veal in batches, lightly browning each piece on both sides. Remove to a bowl with a slotted spoon. Add more oil to the skillet between batches if necessary. Sprinkle the veal with the flour and toss until well-coated.
• Add the onions, carrots, tomatoes with juice, chicken broth, oregano, salt, pepper, and lemon zest to the pot and stir to combine. Return the veal to the pot and stir well.
• Bring the stew to a boil over medium-high heat. Reduce the heat to low. Cover and simmer for 1 hour, or until the meat​ is tender.
• Stir in the lemon juice and parsley. Simmer uncovered for 10 minutes more, or until heated through.
• Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook according to the package directions. Drain well. Serve the stew over the egg noodles.

FRENCH VEAL STEW

Steps:

• Add the butter to a large pot and place it over medium-high heat until melted. Then add the whole unpeeled garlic cloves, bay leaves and rosemary.
• Stir well and cook the herbs for a minute until fragrant. Now add the diced veal to the pot.
• Stir and let the veal brown lightly on all sides. Then add the warm chicken stock and white wine. Season with a pinch of pepper and salt.
• Cover the pot and turn the heat low. Simmer the veal for about 90 minutes. Stir regularly. In the end the stock and wine should have reduced by at least half. In the meantime peel the carrots and clean the mushrooms. Slice them both up. After 90 minutes of cooking the veal, add the sliced carrots.
• Cook for 5 minutes. In the meantime pour the cream in a high cup and add the egg yolks.
• Beat the yolks and the cream. Then add this to the veal stew.
• Stir well. Cook for another 5 minutes. The sauce should start to thicken a little. Then add the sliced mushrooms.
• Cook the stew for another 5 minutes. Then check the seasoning and add extra pepper and salt to taste. Also add the chopped parsley.
• Scoop the veal stew onto deep plates. Serve hot.

BEEF & MUSHROOM STEW WITH MASHED POTATOES

Steps:

• Place potatoes in a large saucepan with enough water to cover by 1 inch. Bring to a boil. Adjust heat to maintain a lively simmer and cook until tender, about 30 minutes. Drain and return to the pan. Add milk, butter, ½ teaspoon salt and ¼ teaspoon pepper. Mash to desired consistency. Cover to keep warm.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add beef and cook, breaking into large chunks and flipping occasionally, until browned on all sides, about 6 minutes. Sprinkle with the remaining ¼ teaspoon pepper. Transfer to a clean plate.
• Add mushrooms, onion and garlic to the pan and cook, stirring occasionally, until just starting to brown, 5 to 8 minutes. Sprinkle with flour and the remaining ¼ teaspoon salt and cook, stirring frequently, for 1 minute. Return the beef to the pan and stir in beer, broth and Worcestershire, scraping up any browned bits. Bring to a gentle simmer. Cover and cook until the beef and vegetables are very tender, about 20 minutes. Add peas and carrots, increase heat to medium and cook, stirring occasionally, until the stew is slightly thickened, about 5 minutes. Serve with the mashed potatoes, sprinkled with parsley, if desired.

EASY VEGETABLE VEAL STEW

Steps:

• On medium-high heat, heat 1 tablespoon of olive oil in a medium pot.
• Add sliced onions and cook until onions begin to soften. Stir occasionally for approximately 10 minutes.
• While onions are cooking, cube veal into 1 inch pieces.
• Remove cooked onions from pot and place in a bowl.
• Add 2 tablespoons of olive oil in pot. Heat for one minute.
• Add cubed veal pieces and brown evenly.
• Sprinkle flour over browned veal pieces and toss until well coated (in the pot). Cook for 1-2 minutes. (Colour of stew will depend on how long you brown the flour with the veal)
• Add the white wine while scraping the bottom of the pot.
• Add chicken broth, bay leaf, thyme, salt, pepper and cooked onions.
• Cover slightly and simmer gently for about 45 minutes on medium heat.
• Add potato cubes and cook for another 10 minutes or until almost done.
• Add sweet potato cubes and sliced carrots and cook for 5 minutes or until done.
• Add frozen peas a few minutes before serving.

BLUEPRINT FOR VEAL STEW

Steps:

• Preheat the oven to 325 degrees.
• In an oven proof casserole, heat, until very hot, half of the oil. In small batches brown the veal cubes on all sides. When one batch is done, add more oil if you need to and continue to brown until all the veal is done. Discard the fat in the casserole and replace it with the butter. Add the carrot, onion and celery, cover and simmer 5 minutes or until onions are translucent. Add the white wine and boil down for a minute or until alcohol has evaporated. Return the veal cubes to the casserole with garlic and add just enough broth to barely cover the veal. Bring the liquid to a boil, add the bouquet garni, put a buttered piece of parchment or brown paper on top of the meat, then a lid on the casserole and set in the oven. Cook for 1 1/4 to 1 1/2 hours or until the meat is tender.
• Remove casserole from the oven and strain the contents through a sieve and the liquid into another saucepan; discard bouquet garni. Divide solids into 2 batches. Degrease the liquid and boil it down until reduced to 3 cups. Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the other half of the veal to the remaining liquid. Season with salt and pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or potatoes; garnish with parsley.

VEAL STEW WITH SHALLOTS AND WILD MUSHROOMS

Steps:

• Heat oil in a large saucepan or Dutch oven over medium-high heat. Season veal with salt and pepper, and saute quickly, stirring to brown the pieces on all sides. Remove to a platter.
• Reduce heat to medium, add shallots and 3 tablespoons water, and saute until water has evaporated, about 1 minute. Add garlic and flour, and cook, stirring, for 1 minute longer. Add wine and simmer for 2 minutes. Add stock, the veal with any juices from platter, sage, and thyme, and bring to a boil. Reduce heat so that stew is barely simmering, cover, and cook for 30 minutes. Add potatoes, cover, and cook for 25 minutes longer, or until meat and potatoes are tender.
• Heat a large nonstick skillet over medium-high heat until it is very hot. Add mushrooms, and cook, stirring, for about 3 minutes (if mushrooms stick to the pan, add a tablespoon of water). Add mushrooms to the stew, and stir briefly. Just before serving, remove the thyme sprigs, and stir in chives.

VEAL FRANCAISE

Steps:

• Prep the ingredients including juicing the one lemon and slicing the other.
• Flatten the veal cutlets to a uniform ¼ inch thickness by placing them between two sheets of wax paper and hitting them with a meat hammer, rolling pin or sauce pan.
• Season the cutlets with salt and pepper.
• If frying 4 cutlets at a time (see note below) dredge 4 of them in the flour, knocking off any exess flour and then into the beaten egg.
• Heat your fry pan up over medium-high heat. Add 1 tablespoon of olive oil to the pan and when hot, add the 4 coated veal cutlets.
• Cook for 2 minutes on one side, flip and another 2 minutes on the other.
• Transfer the 4 cutlets to a plate, cover with foil and keep warm.
• Repeat the same process with the other 4 cutlets.
• After removing the last 4 cutlets from the pan, reduce heat to medium and add the chicken stock, lemon juice and wine, stir to combine.
• After 3 minutes, whisk in the butter 1 tablespoon at a time and then the heavy cream if using.
• Return the reserved veal cutlets to the pan and cook for a couple of minutes to reheat and combine with the sauce.
• Add some sauce to each plate, top with 2 cutlets, a little more sauce and sprinkle with mince parsley.
• Serve.