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
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
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
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
SPRING VEAL STEW
This is a wonderful springtime stew loaded with spring onions or shallots, fresh tarragon and peas. Much of the flavor comes from browning the veal cubes, but be careful: veal is pretty lean, so it doesn't take long to dry out. Stewing it for 15 to 20 minutes (sometimes even less) with a little splash of white wine is all it takes. Add the peas at the end, and cook until they're tender and warm - you don't want to cook all the flavor out of them, especially if they're fresh.
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put a 12-inch skillet over high heat, and a minute later add oil and butter. Add the meat, in one layer (if you use the larger amount of meat you may have to cook in batches). Cook, undisturbed, until the meat is nicely browned on the bottom, about 5 minutes.
- Add tarragon, onions and some salt and pepper. Cook, stirring occasionally, until onions soften and any meat stuck to bottom of pan is released, about 5 minutes. Add liquid, stir, reduce heat to low, and cover. Cook 30 to 40 minutes, or until the veal is tender.
- Uncover, add peas and raise the heat to medium. Cook about 5 minutes, until the peas are done. Adjust seasoning, garnish if you like and serve.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 20 grams, Fiber 5 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 895 milligrams, Sugar 5 grams, TransFat 0 grams
EASY VEAL STEW WITH WINE, PEAS AND CARROTS
Easy Veal Stew with Wine, Peas & Carrots is a very light stew and one that practically melts in your mouth because it's simmered in wine which enriches the flavors of the carrots and peas together, making this an all-in-one meal so deliciously amazing!
Provided by 2 sisters recipes
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- In a Dutch oven or large saucepot, heat olive oil and butter on medium to high heat. Add onions and sauté for about 5 minutes, or until softened.
- Season veal chunks with 1/2 teaspoon of salt.
- Place veal into the pot. Cook veal and onions until veal is brown and fully cooked, about 15 minutes.
- Add cayenne pepper and wine. Simmer on low heat for about 3 to 5 minutes. Stir occasionally.
- Meanwhile, open a package of frozen peas and carrots, place them into a colander and rinse them under cool water.
- When the wine has been reduced, add the frozen peas and carrots, beef stock, and an additional 1/2 teaspoon of salt.
- Bring to boil. THEN leave uncovered and simmer the veal stew for 15 to 20 minutes, until the liquid has reduced a little. Stir occasionally. Taste for stew and season with salt and pepper to taste. Turn off the heat and cover with a lid. Allow the veal to sit within the broth for a few minutes. Serve warm, with a side of whole-grain noodles or rice.
- yields: 4 to 6 servings
VEAL STEW VEGETABLES
The Veal Stew Vegetables recipe out of our category Veal! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 2h
Yield 4
Number Of Ingredients 17
Steps:
- Peel onion and garlic and dice both. Peel potatoes and carrots, cut potatoes into bite size pieces and carrot into slices. Rinse veal and pat dry. Heat oil in a pan and fry veal on all sides until browned. Add prepared vegetables to the pan, mix, sauté briefly and season with paprika, salt, pepper and cumin. Add broth, bring to a boil and simmer partially covered for about 1.5 hours. Stir occasionally and add more broth as needed.
- Meanwhile, rinse bell pepper, cut in half, remove seeds and ribs and chop. Rinse tomatoes, blanch in a pot of hot water, peel, quarter, remove seeds and cut into pieces. Trim mushrooms and cut in half or into quarters depending on the size. Add mushrooms, bell pepper, tomatoes and cream during the last 20 minutes of the cooking time.
- Serve garnished with parsley and seasoned with lemon juice, salt and pepper.
SPRING VEAL STEW
Absolutely delicious stew and low fat too. Serve with fresh crusty bread.
Provided by Laura
Categories Soups, Stews and Chili Recipes Stews Beef
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 12.4 g, Cholesterol 102.1 mg, Fat 9.6 g, Fiber 2.1 g, Protein 23.6 g, SaturatedFat 2.7 g, Sodium 118.8 mg, Sugar 5.7 g
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.
Nutrition Facts : Calories 533 kcal, Carbohydrate 19 g, Cholesterol 207 mg, Fiber 2 g, Protein 54 g, SaturatedFat 8 g, Sodium 569 mg, Sugar 3 g, Fat 26 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
VEAL VEGETABLE STEW
This simple stew is bursting with the sweet flavour of root vegetables complemented by the mild taste of tender veal. Serve with crusty whole-grain bread and a green salad.
Provided by Chef mariajane
Categories Stew
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325°F.
- In a bowl or resealable bag toss flour and half the salt and pepper with veal until completely coated. In large Dutch oven, heat oil over medium-high heat. Brown veal on all sides, about 5 minutes. Using tongs, transfer veal to plate. Stir in onion, celery and leeks, cookin until vegetables are tender and starting to brown, about 8 minutes.
- Stir in garlic, remaining salt and pepper, bay leaves, thyme and rosemary. Deglaze pan with wine, scraping up any brown bits from the bottom of the pan. Stir in broth and return veal to pan. Bring to a simmer.
- Cover and transfer to oven for 1 hour. Add carrots, parsnips and rutabaga, stirring to combine. Cover and return to oven until vegtables are tender and veal is fork tender, about 1 hour.
Nutrition Facts : Calories 458.2, Fat 16.1, SaturatedFat 4.5, Cholesterol 129.2, Sodium 768.1, Carbohydrate 33.6, Fiber 6.5, Sugar 11.8, Protein 34.1
VEAL STEW WITH SHALLOTS AND WILD MUSHROOMS
When stewed, whole shallots and hearty chunks of potato and veal are tender enough to cut with a fork. Serve this easy, elegant stew with wide egg noodles.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
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. 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.
Nutrition Facts : Calories 336 g
BEEF & MUSHROOM STEW WITH MASHED POTATOES
This hearty beer-spiked beef stew is served with creamy mashed potatoes for a shepherd's pie vibe.
Provided by Adam Dolge
Categories Healthy Beef Stew Recipes
Time 50m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 571 calories, Carbohydrate 53 g, Cholesterol 92 mg, Fat 22 g, Fiber 5 g, Protein 32 g, SaturatedFat 9 g, Sodium 627 mg, Sugar 6 g
VEAL STEW WITH SPRING VEGETABLES
Provided by Moira Hodgson
Categories dinner, main course
Time 1h50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Brown the pieces of veal a few at a time in a heavy casserole in the oil and remove with a slotted spoon. Pour off any excess fat. Add the shallots and garlic and saute until soft.
- Add the white wine and stir, scraping up any cooking particles from the bottom of the pan. Add the chicken stock, tomato paste, thyme, lemon peel and salt and pepper and bring to boil. Turn down heat, cover and cook gently for one hour.
- Add the carrots and cook for 20 minutes or until the vegetables are tender. Meanwhile, in a steamer cook the new potatoes and turnips until tender (about 20 minutes). Cook the green beans and peas until tender (about five minutes). Add them to the stew and serve.
Nutrition Facts : @context http, Calories 616, UnsaturatedFat 9 grams, Carbohydrate 56 grams, Fat 14 grams, Fiber 11 grams, Protein 56 grams, SaturatedFat 3 grams, Sodium 1653 milligrams, Sugar 13 grams, TransFat 0 grams
LAMB STEW WITH SPRING VEGETABLES
Steps:
- Preheat the oven to 350 degrees F.
- Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
- Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
- Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.
VEAL STEW WITH BACON AND WINTER VEGETABLES
This hearty stew is the perfect dinner for a cold winter's night. Bacon adds a touch of smoky flavor to the mild, tender veal.
Provided by Molly Stevens
Categories Main Course
Yield 5 to 6
Number Of Ingredients 17
Steps:
- Position a rack in the bottom third of the oven and heat the oven to 325°F.
- Spread the veal on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.
- In a 6-quart Dutch oven or other heavy-duty pot, cook the bacon in the oil over medium heat, stirring occasionally, until browned but not crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and set aside. Do not wipe out the pan.
- Heat the bacon fat over medium to medium-high heat until shimmering hot. Season about one-third of the veal with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the veal to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the veal, seasoning with salt and pepper before browning. Once all of the veal is browned, remove the pot from the heat to let it cool for a few minutes.
- Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and coarsely chopped carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in garlic, thyme, marjoram, orange zest, and bay leaves and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Return the bacon to the pot.
- Add the vermouth, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the chicken broth and 1-1/2 cups water. Bring to a boil.
- Return the veal to the pot along with any accumulated juice. Lower the heat to maintain a simmer.
- Crumple a 12×16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.
- After 30 minutes of stewing, add the celery root and carrot pieces to the pot. Cover with the parchment and lid, and cook until the veal is fork-tender, 1 to 1-1/2 hours more (shoulder cuts will take longer than leg cuts).
- Stir in the mustard. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.
Nutrition Facts : ServingSize 5 to 6, Calories 530 kcal, Fat 120 kcal, SaturatedFat 3.5 g, TransFat 14 g, Carbohydrate 24 g, Fiber 4 g, Protein 65 g, Cholesterol 260 mg, Sodium 700 mg, UnsaturatedFat 7.5 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.
VEAL STEW WITH POTATOES, TOMATOES AND OREGANO
Categories Beef Herb Potato Tomato Bake Stew Back to School Spring Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Heat oil in heavy large pot over medium-high heat. Sprinkle veal generously with salt and pepper. Add veal and onions to pot. Sauté until veal is no longer pink, about 8 minutes. Mix in potatoes and oregano, then tomatoes. Bring stew to simmer. Cover pot; transfer to oven. Bake until veal and vegetables are tender, about 2 hours. Season stew to taste with salt and pepper. Ladle stew into shallow soup bowls and serve.
VEAL STEW (BLANQUETTE DE VEAU)
Categories Milk/Cream Mushroom Dinner Veal Leek Carrot Winter Simmer Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 19
Steps:
- Stew meat and vegetables:
- Cut meat away from veal breastbone, reserving bone, and cut meat into 2-inch pieces.
- Bring veal breast and shoulder, veal bone, and water to a boil over moderate heat in a 7- to 8-quart heavy pot, skimming froth. While water is heating, wrap parsley, thyme, bay leaf, and peppercorns in a small square of cheesecloth and tie into a bundle to make a bouquet. Add bouquet garni and onions to pot and simmer, uncovered, until veal is tender, 1 1/4 to 1 1/2 hours.
- Preheat oven to 300°F.
- Transfer veal with a slotted spoon to a heatproof serving dish and keep warm in oven, covered with foil.
- Discard veal bone, onions, and bouquet garni, then pour stock through a fine sieve into a large bowl. Return stock to cleaned pot, add carrots and leek, and simmer until tender, 10 to 12 minutes. Transfer vegetables to serving dish. Boil stock until reduced to about 2 1/2 cups, about 10 minutes.
- While stock is reducing, heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook mushrooms, stirring, until just tender, 6 to 8 minutes. Transfer to serving dish and season veal and vegetables with salt and pepper. Keep warm in oven.
- Make sauce:
- Melt butter in a 2- to 3-quart heavy saucepan over moderately low heat, then stir in flour. Cook roux, stirring, 3 minutes (do not let brown). Whisk in reduced stock and simmer, uncovered, whisking occasionally, 15 minutes. Whisk together yolks and crème fraîche in a small bowl, then whisk in 1 cup sauce. Whisk yolk mixture into remaining sauce with lemon juice, then cook over moderately low heat (do not let boil), stirring constantly, until it reaches 160°F on an instant-read thermometer and coats back of a wooden spoon.
- Season sauce with salt and pepper and pour over veal and vegetables.
More about "veal stew with spring vegetables food"
VEAL STEW WITH ONIONS AND MUSHROOMS - COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 4 mins
- Place the veal in the casserole and cover with cold water by 2 inches. Bring to the simmer and simmer 2 minutes. Drain the veal and wash it rapidly under cold water to remove all traces of scum. Wash out the casserole. Return the meat to the casserole.
- Pour on stock or broth to cover the veal by ½ inch. Bring slowly to the simmer, and skim as necessary for several minutes. Add the vegetables and herb bouquet. Taste for seasoning and salt lightly if necessary. Cover partially and simmer very slowly for 1¼ to 1½ hours, or until the veal is tender when pierced with a fork. It should not be overcooked. The onions:
- While the blanquette is simmering, prepare the onions: Following directions for white-braised onions, pierce a cross in the root ends and simmer for 30 to 40 minutes in a small, covered saucepan with the veal stock, salt, and butter. Set them aside.
VEAL STEW WITH SPRING GREENS RECIPE - FOOD & WINE
From foodandwine.com
5/5 (1)Category VealServings 6Total Time 2 hrs 15 mins
- Preheat the oven to 325°. In a large enameled cast-iron casserole, melt the butter in the oil. Season the veal with salt and pepper. Add it to the casserole and cook over high heat, turning occasionally, until browned, 12 minutes. Add the wine, cover with a sheet of parchment paper and the lid and braise in the oven for about 1 hour, until the meat is nearly tender.
- Add the spinach, sorrel, romaine, watercress, leek, parsley, tarragon, chives and crème fraîche to the casserole. Stir well; season with salt and pepper. Cover again with the parchment and the lid and braise for 30 minutes longer, until the greens are wilted and the veal is tender. Transfer the stew to bowls and serve with rice.
SPRING VEAL STEW - WILLIAMS SONOMA
From williams-sonoma.com
Servings 6Total Time 4 hrs 15 mins
VEAL STEW - RECIPE | TASTYCRAZE.COM - FOOD, RECIPES AND TIPS
From tastycraze.com
4/5 (4)Category BeefCuisine Bulgarian CuisineTotal Time 1 hr 10 mins
10 BEST VEAL STEW WITH MUSHROOMS RECIPES - YUMMLY
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VEAL STEW WITH WINE, ZEST AND THYME - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
4.6/5 (49)Total Time 1 hr 40 minsCategory Main Course, Make AheadCalories 563 per serving
- SAUTE VEAL: Put flour, salt and pepper into a plastic bag. Add veal and shake to coat. Heat 2 tablespoons of oil in saucepan to medium high. Add veal and brown on all sides, about 6-8 minutes. Remove veal to a plate.
- SAUTE VEGETABLES: Add another tablespoon of oil to pan. Add onions and carrots. Saute until softened and fragrant, about 8-10 minutes. Add garlic. Saute for another 1-2 minutes.
- COOK STEW: Add wine and boil until almost completely evaporated. Add diced canned tomatoes, veal, thyme and capers (if using). Make sure the liquid reaches just to the top of the meat and vegetables. (add a bit more tomatoes or chicken broth as needed). Bring to a boil, then cover and reduce heat to low. Simmer for about 1 hour and 15 minutes until veal is very tender.
- FINISH STEW AND SERVE: Stir in lemon zest and parsley. Taste and adjust seasonings, adding salt, pepper and extra thyme as needed. Add a pinch of sugar if needed as well. Ladle into serving bowls and serve with crusty bread and a salad on the side. Or serve over noodles, rice, polenta or mashed potatoes.
RECIPE - VEAL STEW WITH POTATOES - ACADEMIA BARILLA
From academiabarilla.it
3.1/5 (110)Category Dairy Free, Eggs Free, Main CoursesCuisine Friuli Venezia GiuliaTotal Time 1 hr 5 mins
- Add olive oil and butter to a pot and place over medium heat. Once the butter has melted, add thinly sliced onion and carrot.
- Once the onion is golden, add lightly floured meat diced meat. Brown the meat on all sides, then add the white wine, tomato sauce, salt and pepper and stir.
- Once the sauce has thickened and the liquid has been absorbed, add peeled, chopped potatoes.
- Add enough water to cover the meat completely and cook in an uncovered pot for 45 to 50 minutes. Once the meat and potatoes are tender, remove the pot from the heat and serve the stew hot.
SPRING VEAL STEW WITH BABY PEAS - 2 SISTERS RECIPES BY ...
From 2sistersrecipes.com
Servings 4Estimated Reading Time 4 minsCategory Dinner / StewTotal Time 40 mins
- Lightly season veal chunks with salt and black pepper, and set the veal aside to warm up at room temperature, about 20 minutes. In the meantime, you can prepare to make a side dish to complete the veal stew, such as mashed potatoes, polenta, rice, or noodles.
- In a Dutch oven or large saucepot, heat olive oil and butter on medium to high heat. Add onions and sauté for about 5 minutes, or until translucent and softened.
- Add the chunks of veal and cook veal, along with the onions until the veal is fully cooked about 10 to 12 minutes. Add chopped prosciutto and let it brown, about 1 minute.
- Add cayenne pepper and wine. Cover, and simmer on low heat, stirring occasionally, until the wine has been reduced a little, about 5 minutes.
DELICIOUS VEAL RECIPES | VEAL STEW WITH PEAS AND PEARL ONIONS
From cookingnook.com
Cuisine AmericanTotal Time 4 hrs 20 minsCategory Main CourseCalories 487 per serving
- 1. In a skillet, heat 1 tablespoon of the oil over medium-high heat. Add pancetta and cook, stirring, until browned, about 3 minutes. Using a slotted spoon, transfer to stoneware. Set pan aside.
- 2. On a plate or in a plastic bag, dredge veal in flour until evenly coated. Return pan to element over medium-high heat. Add veal, in batches, and brown on all sides, transferring to stoneware as completed and adding more oil if necessary.
- 3. Reduce heat to medium. Add remaining tablespoon (15 mL) of oil to pan. Add carrots and celery and cook, stirring, until softened, about 7 minutes. Add garlic, thyme, salt, peppercorns and bay leaves and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, stirring and scraping up brown bits from the bottom of the pan. Add stock. Return to a boil.
- 4. Transfer to stoneware. Stir in onions. Cover and cook on Low for 8 hours or on High for 4 hours, until veal is very tender. Add peas and cook on High about 10 minutes, until tender. Season to taste with pepper. If desired, add a drizzle of cream.
SPRING STEW OF VEAL AND CARROTS WITH WHITE ... - FOOD & …
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- In a large, enameled cast-iron casserole, melt the butter in the oil. Add half the veal, season with salt and pepper and cook over moderately high heat, turning, until browned on all sides; transfer to a plate. Repeat with the remaining meat.
- Add the shallots and prosciutto to the casserole and cook over moderate heat, stirring, until the shallots are softened, about 3 minutes. Add the wine and cook over high heat until reduced by half, about 4 minutes. Return the veal and any accumulated juices to the casserole. Add the stock, carrots and thyme. Bring to a boil, then simmer over low heat until the veal is very tender, about 1 1/2 hours.
- Cook the asparagus in a saucepan of boiling salted water until tender, about 8 minutes. Drain; cut into 2-inch lengths.
- Add the heavy cream to the casserole and simmer until slightly reduced and flavorful, about 5 minutes. Season with salt and pepper. Add the asparagus pieces, simmer 1 minute longer and serve.
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