FRENCH IN A FLASH: VEAL STEW FORESTIèRE RECIPE
A stew may seem heavy and wintry for the budding springtime, but this stew is lighter, fresher, and full of tender veal, earthy mushrooms, fresh lemony thyme, and shards of salty, crisp Jambon de Bayonne. With a dash of luscious cream, it's a breath of fresh, springtime air in the stuffy world of stews.
Provided by Kerry Saretsky
Time 2h45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°F.
- In a stew pot, heat the olive oil on medium-high heat. Sear the cubes of meat on all sides. The meat will not be cooked through. Remove it to a plate while you get on with the rest of the stew.
- Add a bit of light olive oil or butter to the pot if it needs it, and lower the heat to medium-low. Add the shallots and the garlic and sweat very gently for 1 minute, until the shallots are translucent, and the garlic is fragrant.
- Add the mushrooms to the pot, and turn up the heat slightly. Cook until soft and a touch brown around the edges: 6 to 8 minutes. Season with salt and pepper.
- Deglaze the pan with the sherry. For safety, pour the 1/2 cup sherry into a separate cup, take the pan off the heat, and add it in. Turn the heat up so that the sherry bubbles and reduces.
- Add the meat back into the pot.
- Add the beef stock and the thyme. Cover, and bring to a boil over high heat. When the pot boils, reduce the heat to low, and cook covered for 2 hours.
- Meanwhile, spray a baking sheet with nonstick spray. Lay out two slices of Jambon de Bayonne or Prosciutto on the baking sheet, and place in the 450°F oven for 10 minutes until crisp. Allow to cool. Brake the crispy ham into salty shards.
- Make a beurre manié by mashing together the butter and the flour. Stir into the stew, and let it bubble up a few minutes until the stew has noticeably thickened. Take the pot off the heat, and stir in the cream. Pull out the stems of thyme. Add the crispy shards of ham on top.
Nutrition Facts : Calories 670 kcal, Carbohydrate 25 g, Cholesterol 223 mg, Fiber 5 g, Protein 63 g, SaturatedFat 14 g, Sodium 1012 mg, Sugar 7 g, Fat 35 g, UnsaturatedFat 0 g
FRENCH VEAL STEW
Time for a French classic dish: a white mushroom and succulent braised veal stew recipe... Also known as blanquette de veau!
Provided by June d'Arville
Categories Main Course
Time 3h30m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 722 kcal, ServingSize 1 serving
CLASSIC ITALIAN VEAL SPEZZATINO
Veal chunks are stewed with vegetables until tender and flavorful. This classic Italian dish is less soupy than stews from other cuisines. Even though there are potatoes in the recipe, it is typically served alongside polenta or mashed potatoes. Leftover stew freezes beautifully.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Stews
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- Mix cornstarch, paprika, and pepper in a mixing bowl. Pat veal chunks dry and toss them with cornstarch mixture to coat.
- Heat oil in a Dutch oven over medium-high heat. Add veal pieces to the pot, one by one, and brown on all sides. Set aside leftover cornstarch.
- Reduce heat slightly and add onion, carrot, celery, and red chile pepper; cook until fragrant, stirring often, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in broth and wine. Deglaze pot using a wooden spoon to scrape any browned bits off the bottom. Add potatoes, tomatoes, peas, and bay leaf. Stir and cover.
- Bring to a boil, reduce heat, and simmer until veal is fork-tender, potatoes are cooked, and liquid has thickened, about 1 hour. Add some water from time to time to keep the stew from burning, but don't let it get soupy. Add leftover cornstarch if the stew needs thickening at the end.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 27.8 g, Cholesterol 71.8 mg, Fat 9.4 g, Fiber 4.5 g, Protein 22 g, SaturatedFat 1.7 g, Sodium 153.9 mg, Sugar 5.1 g
VEAL STEW
Always a hit with my family especially in the fall and winter. I clipped this from a magazine about 20 years ago. Usually buy packages of veal that are marked "veal for stew". Serve with a salad and biscuits.
Provided by PugGrannie
Categories < 4 Hours
Time 3h
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 336.6, Fat 11.2, SaturatedFat 4.1, Cholesterol 98.1, Sodium 806.6, Carbohydrate 29.8, Fiber 5.5, Sugar 5.2, Protein 28.6
CLASSIC FRENCH VEAL STEW WITH FENNEL
This classic French Fennel and Veal Stew is the ultimate cold weather comfort food. While simmered to perfection, the meat becomes meltingly tender and embed itself in a rich red wine sauce.
Provided by Savory Thoughts
Categories Main Course
Time 1h50m
Number Of Ingredients 18
Steps:
- To begin, wash the meat then pat dry.Coat the meat with flour and remove all excess flour. Set aside in a large platter to avoid sticking.In a casserole, melt butter and add the oil. When heated, add floured meat.Cook it until brown on both sides, then remove the meat from the casserole.
- Next, add other half of stick of butter followed by all the vegetables. Sauté vegetables for about 8 minutes on high heat, stirring occasionally to avoid sticking.Add the meat and deglaze with Red Wine, then add warmish beef stock, followed by the tomato paste. Stir well to combine. Reduce to heat to medium.Season with salt and pepper and add water.Add Dried Bay Leaf and Thyme.
- Cook it until all the vegetables softened, stir a couple times while cooking to avoid sticking at the bottom.Small cubes of butter can be added before serving to make the sauce thicker. Serve and enjoy.
Nutrition Facts : ServingSize 8 People, Calories 620 kcal, Carbohydrate 21 g, Protein 69 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 1 mg, Sodium 1379 mg, Fiber 6 g, Sugar 25 g
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