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 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
CROCK POT VEAL STEW WITH VODKA
This veal stew is easy to make, and absolutely delicious. Substitute regular onion for green onions, if you wish.
Provided by Lennie
Categories Stew
Time 10h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a skillet over medium heat; add onions and cook until softened.
- Add celery seed, thyme, salt and pepper and cook, stirring, for 1 minute.
- Sprinkle flour over mixture and cook, stirring, for 1 minute.
- Add vodka and cook for 2 minutes, then add beef broth, juice and Worcestershire and bring to a boil.
- Cook, stirring, until mixture thickens.
- Place veal cubes and lemon peel in slow cooker, then pour sauce over meat.
- Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until veal is tender.
- Serve with mashed potatoes or rice.
VEAL STEW WITH SHALLOTS AND MUSHROOMS
I have not tried this as of yet. This recipie comes from Martha Stewart. I guessed on the Prep Time but the cooking time is accurate.
Provided by ShelleyGirl13
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
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. Put into a platter.
- Reduce heat to medium, add shallots and 3 tablespoons water, 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 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.
- Enjoy.
Nutrition Facts : Calories 403.4, Fat 11.5, SaturatedFat 3.5, Cholesterol 108.3, Sodium 1020, Carbohydrate 36.3, Fiber 1.6, Sugar 1.9, Protein 33.9
TUNISIAN FISH STEW WITH POTATOES
There are fish stews with potatoes and tomatoes in every country around the Mediterranean. This one is herby, aromatic and slightly peppery. To balance the flavours, start with just a little harissa or chili powder and add more later if you wish. Use any white fish such as hake, cod, haddock or turbot and serve with some toasted bread.
Provided by English_Rose
Categories European
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put all the ingredients except the oil, fish and herbs in a pan with the water or chicken broth. Simmer for 25 minutes or until the potatoes are tender.
- Stir in the extra virgin olive oil and add the fish.
- Cook for another 10 minutes, then gently break up the fillets into smaller pieces and add the herbs.
- Season and serve.
GREEK LEMON THYME POTATOES
Lemon roasted potatoes recipe from CARRIE VASIOS MULLINS at Serious Eats http://www.seriouseats.com/recipes/2011/04/greek-lemon-thyme-potatoes-recipe.html
Provided by Ken Lee
Categories Low Protein
Time 1h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- In a large baking pan, toss potatoes with olive oil, lemon juice, and thyme. Season with ample salt and pepper. Roast until potatoes are crisp and the lemon juice has caramelized, about 45 minutes.
Nutrition Facts : Calories 147.1, Fat 4.7, SaturatedFat 0.7, Sodium 24.5, Carbohydrate 24.6, Fiber 3.8, Sugar 2, Protein 2.6
FORGOTTEN STEW
Make and share this Forgotten Stew recipe from Food.com.
Provided by Olha7397
Categories Stew
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place ingredients in medium sized roaster. Mix well. Cover tightly and bake at 300°F for 4 hours until tender. Serves 6 to 8.
- Recipes Across the Miles.Recipes from Landowners of the Interprovincial Pipe Line.
Nutrition Facts : Calories 639, Fat 29.8, SaturatedFat 12, Cholesterol 101.3, Sodium 568.3, Carbohydrate 59.5, Fiber 9.4, Sugar 11.2, Protein 34.4
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