EASY VEGETABLE VEAL STEW
Preparing a large quantity of this easy vegetable veal stew on the weekend ensures a healthy meal and relatively stress free weekday supper.
Provided by Maria Vannelli RD
Categories Main
Time 2h
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 serving, Calories 380 kcal, Carbohydrate 16 g, Protein 31 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 123 mg, Sodium 473 mg, Fiber 2 g, Sugar 2 g
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.
ITALIAN VEAL STEW WITH POTATOES | SPEZZATINO RECIPE
Veal Stew with Potatoes (Spezzatino) is a classic Italian stew, a winter rustic confort food. Spezzatino recipe is a tasty complete meat recipe: tender veal cubes cooked slowly with the potatoes in stew. The result is a luscious rich creamy stew. Just the aroma, while it's cooking, is enough to make your mouth water! The best veal stew is simmered with vegetables, potatoes, white wine and rosemary until the meat is incredibly tender. You can even use this recipe to make Beef stew, which however needs to be cooked longer then veal.
Provided by Recipes from Italy
Categories meat recipes
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- With the help of a small food processor, chop the celery, carrot and onion into small pieces and set aside. Then with a sharp knife, cut the veal into 3 cm (1 inch) pieces.
- Flour the pieces of meat and shake them to remove excess flour. Keep them aside. In a large casserole, make a soffritto with the extra virgin olive oil and the chopped vegetables. Cook over low heat until softened and golden, about 2 minutes.
- Add the floured pieces of meat. Cook over high heat for 3 minutes, turning them from time to time until browned all over. Then add the dry white wine. Mix and let it evaporate completely over high heat.
- Add a couple of ladles of hot stock and a pinch of salt. Cover with a lid and reduce the heat. Let the veal stew cook for about 30 minutes over very low heat, taking care to stir it from time to time. While the veal is cooking, peel the potatoes and cut them into fairly regular pieces of about 4 cm (1 1/2 inch).
- Now add the potatoes. Season with salt, freshly ground black pepper and the rosemary. Then add a ladle of hot stock.
- Add two tablespoons of tomato paste. Stir and cook for another 45 minutes. During the cooking, don't stir very often or you risk flaking the potatoes. They must be soft, but still intact. Remove the sprig of rosemary before serving. Italian veal stew with potatoes is ready. Serve it hot
Nutrition Facts : ServingSize 100 g, Calories 82 cal
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
CLAY POT TUSCAN VEAL STEW
This low fat recipe is from "The Good Health Clay Pot Cookbook" in response to a request. The recipe claims that the salt can be deleted if desired..FYI, when the shanks or shin bones are used this dish it is more commonly known as Osso Bocco.
Provided by TammieV
Categories Stew
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Soak bottom and top of a 3 qt clay pot for 10 minutes, drain.
- Toss veal with flour, salt and pepper.
- Heat oil in a non-stick skillet and brown meat.
- Place meat in clay pot.
- In the non-stick skillet, add onion, 1/2 the garlic and bay leaves and cook for 5 minutes.
- Stir in wine, chicken stock and tomatoes.
- Mix and cook til just warm.
- Pour into clay pot.
- Cover pot, place in cold oven.
- Bake at 400 degrees for 2 1/2 hours.
- Mix together remaining garlic, parsley and lemon rind.
- Sprinkle mixture over the finished stew and serve.
Nutrition Facts : Calories 187.3, Fat 6.7, SaturatedFat 1.2, Cholesterol 49.5, Sodium 483.8, Carbohydrate 10.7, Fiber 1.4, Sugar 3.8, Protein 14.1
ITALIAN VEAL STEW
Make and share this Italian Veal Stew recipe from Food.com.
Provided by caroline rogers
Categories Stew
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large sauce pan, brown veal cubes in olive oil over medium high heat.
- Reduce heat to medium and add parsley, rosemary, garlic, salt, and pepper.
- Saute until garlic is tender but not brown, about 5 minutes.
- Add tomatoes.
- Simmer for about 15 minutes.
- Add potatoes and simmer for about 30 minutes or until potatoes are tender.
Nutrition Facts : Calories 536.3, Fat 21.9, SaturatedFat 5.2, Cholesterol 93, Sodium 121.4, Carbohydrate 57.1, Fiber 8.7, Sugar 7.5, Protein 29.5
MILANESE VEAL STEW
Make and share this Milanese Veal Stew recipe from Food.com.
Provided by franrobson
Categories Stew
Time 2m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- I plastic bag toss flour with pepper.
- Add veal and shake to coat.
- In large skillet heat oil over high heat and brown veal in batches.
- Transfer to bowl with slotted spoon.
- Add wine to pan, cook scraping up brown bits from the bottom of pan for 4 minutes or until reduced by half.
- Add stock and simmer for 5 minutes.
- Add garlic, celery,carrots, leeks, onions, tomatoes, basil, thyme, italian seasoning and veal.
- Reduce heat to medium-low.
- Cover and cook stirring occasionally for about 1 hour or until the veal is tender.
- Stir in parsley, salt, lemon rind and lemon juice.
Nutrition Facts : Calories 417.1, Fat 17.9, SaturatedFat 5.2, Cholesterol 118.9, Sodium 804.2, Carbohydrate 26, Fiber 3.8, Sugar 9.1, Protein 32.5
VEAL STEW
My aunt gave me this delicious recipe years ago, and it's still my favorite veal dish! This tomato and white wine sauce keeps the meat tender and moist during cooking. Serve over buttered noodles. Hope you enjoy it as much as our family does.
Provided by MNKENNEY
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h40m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 6.9 g, Cholesterol 204.1 mg, Fat 25.4 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 6.3 g, Sodium 512.1 mg, Sugar 3.7 g
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- Add 1 tbsp of olive oil to the bottom of the dutch oven pot and heat to medium-high heat. Add the veal to the pot allowing space between the pieces and brown on all sides. Work in batches transferring the browned veal to a large bowl off to the side and then add more veal to the pot. Continue this process until all the veal has been browned adding in a little olive oil as needed so the veal doesn't stick to the bottom of the pot.
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