SLOW COOKER OLD FASHIONED VEAL STEW
Even the mere words veal stew could warm you up on a cold night. This stew is sensational, with browned veal, baby carrots, and chopped onion all slow-cooked in a rich tomato sauce.
Time 4h15m
Yield 4
Number Of Ingredients 11
Steps:
- Combine the flour, salt, and pepper in a shallow dish. Grease a large non-stick skillet and heat over medium-high heat. Coat the veal in the flour, shaking off any excess. Place in the heated skillet and cook, stirring occasionally, for 3-4 minutes or until browned. Place the carrots in the bottom of the crock pot. Top with the browned veal. Add the onion and garlic to the skillet, adding butter or oil as needed. Cook, stirring frequently, over medium heat for 5 minutes or until they begin to soften. Transfer to the crock pot. Add the broth to the skillet and cook, stirring constantly, to scrape up any browned bits. Add the sage and oregano. Mix well then pour the broth mixture into the crock pot. Add the tomatoes to the crock pot. Cover the crock pot and cook on low heat for 4-6 hours or until the veal is tender and the carrots are soft. Serve hot.
Nutrition Facts :
LEMON HERB VEAL STEW (CROCK POT)
From Slow Cookery. Use boneless veal shoulder or leg. Serve with pasta and nutmeg dusted baby carrots. If you have a newer model slow cooker, then the cooking time will be shorter (5-6 hours).
Provided by AmandaInOz
Categories Stew
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a 3 quart or larger slow cooker, combine leek, garlic, tarragon, lemon zest, thyme, white pepper and sage.
- Coat veal cubes with flour, then add to slow cooker.
- Pour in wine and lemon juice.
- Cover and cook on low until veal is very tender when pierced (7-8 hours).
- In a small bowl, mix cornstarch and cream. Blend into stew.
- Increase cooker to high. Cover and cook, stirring 2 to 3 times, until sauce is thickened (about 15 minutes).
- Season to taste with salt.
- Garnish with fresh tarragon and lemon slices.
LEMON THYME VEAL STEW WITH POTATOES
This delicious stew needs lots of fresh bread alongside to mop up the juices. It can also be made with pork.
Provided by Irmgard
Categories One Dish Meal
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Sprinkle the veal with the salt and pepper.
- In a large shallow Dutch oven, heat 1 tablespoons of the oil over medium-high heat.
- Brown the veal in batches.
- Remove to a plate and drain any fat in the pan.
- Add the remaining oil to the pan and cook the onions, garlic, thyme and oregano over medium heat, stirring occasionally, until softened, about 3 minutes.
- Sprinkle with 2 tablespoons of the flour and stir to coat.
- Add the wine and chicken broth.
- Bring to a boil, stirring and scraping up any brown bits.
- Return the veal and any accumulated juices to the pan.
- Reduce the heat to medium-low, cover and simmer for 45 minutes.
- Whisk the remaining flour with 2 tablespoons cold water and stir into the stew.
- Add the potatoes and squash.
- Cover and cook for 10 minutes.
- Add the green beans and simmer, covered, until thickened and the vegetables are tender, about 10 minutes.
- Stir in the lemon juice and parsley.
Nutrition Facts : Calories 262.3, Fat 6.5, SaturatedFat 1.1, Cholesterol 48.3, Sodium 557.3, Carbohydrate 29.3, Fiber 4, Sugar 4.1, Protein 15.8
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
VEAL SHOULDER STEW
Make and share this Veal Shoulder Stew recipe from Food.com.
Provided by ellie_
Categories One Dish Meal
Time 3h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Combine flour, salt and pepper in a baggie and add veal, shaking bag to coat veal.Remove veal from baggie and shake off excess flour.
- In a large skillet, melt butter with oil over medium high heat. Add veal in batches and brown on all sides. Transfer veal to large oven proof dish (I used a 3-quart casserole).
- Using string or twine(or unwaxed dental floss works great) tie celery pieces around herb and bay leaf to make a bouquet garni. Add to veal.
- Add tomatoes, onion and garlic to skillet, and cook over medium low heat for 10 minutes or until onion is tender. Pour over veal.
- Dissolve saffron in 1/4 cup of beef broth and then stir into skillet. Add remaining broth and wine to skillet and simmer 5 minutes. Pour over veal.
- Bake covered for 1 1/2 hours.
- Uncover and bake for 1 hour.
- Discard bouquet garni.
- Serve immediately.
Nutrition Facts : Calories 330.9, Fat 18.4, SaturatedFat 6.7, Cholesterol 134.3, Sodium 643.2, Carbohydrate 6.2, Fiber 1, Sugar 2.2, Protein 30.6
VEAL STEW WITH LEMON AND DILL
Make and share this Veal Stew With Lemon and Dill recipe from Food.com.
Provided by JennyMidget
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Coat veal pieces in flour. Brown in pan.
- Add onion to pan, cook until soft.
- Sprinkle in lemon juice.
- Add water and wine, stir.
- Add dill.
- Simmer 45 minutes, stirring occasionally.
- Add mushrooms, peas, and pepper to taste.
- Simmer a further 15 minutes.
Nutrition Facts : Calories 453.3, Fat 14.8, SaturatedFat 5.3, Cholesterol 143.8, Sodium 225.5, Carbohydrate 27.4, Fiber 4.5, Sugar 6.3, Protein 41
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