Veal Stew Food

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.

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.

SLOW COOKER OLD FASHIONED VEAL STEW

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.

ITALIAN VEAL STEW

Steps:

• 1. FOR THE STEW: Adjust the oven rack to the middle position and heat the oven to 300 degrees. 2. Season the veal generously with salt and pepper to taste. Heat 1 tablespoon of the oil in a large ovenproof Dutch oven over high heat until smoking. Add half of the veal and cook, stirring frequently, until it has released its juices and is lightly browned, 4 to 6 minutes. Transfer the veal to plate and set aside. Add another tablespoon oil to the pot and repeat with the remaining veal. Transfer the second batch of veal to the plate. 3. Add the remaining 1 tablespoon oil to the now-empty pot and heat it over medium heat until shimmering. Add the onions, carrots, and celery and cook, scraping the pot bottom occasionally with a wooden spoon, until the onions are soft and lightly browned, 6 to 10 minutes. Add the garlic and cook until fragrant, 10 to 30 seconds. Add the flour and cook for 20 seconds. Add the wine, scraping up any bits on the pot bottom, and simmer until thickened. Increase the heat to high and add the broth, stirring constantly and scraping the pan edges. Add the tomatoes, bay leaves, and meat along with any accumulated juices on the plate, and bring to a simmer. Cover and place the pot in the oven. Cook for 1½ to 1¾ hours, until the veal is tender 4. FOR THE GREMOLATA: Combine the garlic, lemon zest, and parsley together in a small bowl and set aside. 5. Remove the pot from the oven and stir in the gremolata. Let stand, covered, for 5 minutes. Season with salt and pepper to taste and serve immediately.

ITALIAN VEAL STEW WITH POTATOES | SPEZZATINO RECIPE

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

SPRING VEAL STEW

Steps:

• In large saucepan, heat olive oil and brown veal. Add onions, green, red and yellow peppers, mushrooms, bay leaf and wine. Bring mixture to a boil, reduce heat, cover and simmer for two hours, stirring occasionally. Season with salt and pepper and serve.

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.

VEAL STEW

Steps:

• In a large bowl, add cubed veal and season with salt and pepper. Add bay leaves, rosemary, minced garlic and red wine.
• Cover and refrigerate; marinate for at least 1 hour, but preferably overnight.
• Drain veal, reserving marinade in bowl on the side. Dust veal pieces with flour. In a Dutch oven or large ovenproof skillet with fitted lid, heat oil over medium-high heat.
• Working in batches, cook veal until browned on all sides, about 8 minutes per batch. Using a slotted spoon, transfer browned veal to a plate. In same skillet, add sliced garlic and fry until golden brown, about 1 minute.
• Add anchovies, olives, tomatoes and veal along with reserved marinade. Bring to a boil, cover with lid, transfer to a 350F oven and bake for 1 1/2 hours. Skim off any oil collected on top of sauce and stir.
• Serve over egg noodles with a side salad.

INSTANT POT VEAL STEW

Steps:

• PREPARE VEAL: Pat veal dry with a paper towel (to help with a good brown sear on the meat). Sprinkle veal with salt and pepper. Dredge veal with flour until lightly coated.
• SAUTE VEAL: Set instant pot to SAUTÉ function. Heat 1 tablespoon of olive oil. Add half of the veal cubes and sauté on all sides for about 5 minutes to brown. Don't crowd pot. Transfer to plate. Repeat by adding 2nd tablespoon of oil and sautéing remaining veal.
• SAUTE AROMATICS: Add last tablespoon oil. Add onions and sauté for a few minutes. Add garlic and sauté for 30 seconds. Add wine and cook until almost evaporated, about 1-2 minutes, scraping up the browned bits with a wooden spoon. Turn instant pot OFF.
• BUILD STEW AND COOK: Press PRESSURE or MANUAL on HIGH and use the + and - buttons to adjust time to 25 minutes. Add and stir together carrots, celery, potatoes, tomatoes, veal, broth, thyme and 1/4 tsp salt and pepper. Close and lock instant pot lid. Turn vent knob to SEALING position. It will take about 15 minutes to reach pressure and begin countdown. When finished, do a natural release method for 10-15 minutes, then turn to VENTING to do a quick release of the remaining pressure. Unlock lid. Turn pot to OFF
• FINISH STEW: Press SAUTÉ. Add spinach and stir until wilted, about 1 minute. Add cornstarch slurry to the cooking liquid in the pot and stir for 1-2 minutes until thickened. Add zest if using or a squeeze of lemon juice. Taste and adjust seasonings (salt, pepper, thyme). Ladle into bowls and serve with hot crusty bread and butter if desired. Or over egg noodles or rice.

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.

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.

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.

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.

CLASSIC FRENCH VEAL STEW WITH FENNEL

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.

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.