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
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
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
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.
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
VEAL AND MUSHROOM STEW
A fabulous slow cooker recipe from Canadian Living! You may need more salt depending on what kind of stock you use and your taste!
Provided by Cadillacgirl
Categories Veal
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Trim veal. In a large plastic bag, shake the veal with flour to coat.
- In a large shallow Dutch oven, heat oil over med high heat, then brown veal in batches and transfer to slow cooker.
- Drain fat from Dutch oven and add 1 tbsp of butter. Fry onions, leeks, garlic and lay leaf over med heat, stirring occasionally, until onion is softened (about 5 minutes).
- Add 1/2 tsp each of the salt and pepper, all the thyme and nutmeg. Stir in stock and bring to a boil, scraping up any brown bits from the bottom of the pan.
- Pour over veal in slow cooker, then cover and cook on high for 4 to 5 hours until veal is tender.
- In a large skillet, heat remaining butter over med high heat, then saute all the mushrooms and remaining salt and pepper until lightly browned (about 10 minutes).
- Add to slow cooker along with lemon juice, then cover and cook on high for 15 minutes.Discard bay leaf and stir in cream and parsley, then serve!
VEAL STEW
Provided by Marian Burros
Categories dinner, one pot, main course
Time 1h10m
Yield 4 to 6 cups
Number Of Ingredients 9
Steps:
- Heat oil in large skillet over moderate heat. Add veal and cover. Cook slowly, stirring occasionally, until veal browns lightly and becomes almost tender.
- Add onions, tomatoes, carrots and 1 tablespoon dill. Cook uncovered over low heat, stirring occasionally, until vegetables are tender. Add remaining 1 tablespoon dill, cilantro, scallions, salt and pepper. Cook 5 to 7 minutes longer, or until well blended.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 4 grams, Sodium 500 milligrams, Sugar 2 grams
MUSTARDY VEAL STEW
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy casserole. Brown mushrooms over high heat, then remove from casserole.
- Add the veal to the casserole, brown it lightly, then stir in the onion and garlic. Saute another couple of minutes, then add the stock, wine, rosemary and thyme. Return the mushrooms to the casserole.
- Cover and cook over low heat until the veal is tender, about one-and-a-half hours. Mix the mustard and cream together and stir it in. Cook uncovered about 10 minutes, until the sauce has thickened somewhat. Stir in the capers, then season with salt and pepper. Cook a few minutes longer, transfer to a serving dish and sprinkle with parsley.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 4 grams, Sodium 619 milligrams, Sugar 2 grams, TransFat 0 grams
More about "veal stew food"
VEAL STEW WITH ROSEMARY AND LEMON RECIPE - FOOD
From foodandwine.com
5/5 Category VealServings 6Total Time 2 hrs 20 mins
- In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Add half of the veal, season with salt and pepper and cook over moderately high heat until browned all over, about 8 minutes. Transfer the veal to a plate. Repeat with another 1 tablespoon of olive oil and the remaining veal. Pour off the oil.
- In the casserole, melt the butter in the remaining 1 tablespoon of olive oil. Add the celery, onion and carrot and cook over low heat until softened and golden, about 12 minutes. Add the wine and boil over moderately high heat until almost evaporated, about 12 minutes. Add the tomato sauce, rosemary and veal, along with any accumulated juices. Cover and simmer over low heat, stirring once or twice, until the veal is very tender, about 1 hour and 15 minutes. Stir in the parsley and lemon zest and season with salt and pepper. Spoon the Baked Polenta with Parmesan into bowls, top with the veal stew and serve.
VEAL STEW - FROM THE HEART OF KETO EUROPEAN COOKING TRADITION
From greekgoesketo.com
VEAL STEW - COUNTRY LIVING
From countryliving.com
OVEN-BRAISED VEAL STEW WITH BLACK PEPPER AND CHERRIES - FOOD
From foodandwine.com
20 CREATIVE RECIPES FOR LEAN, TENDER VEAL - THE SPRUCE EATS
From thespruceeats.com
VEAL STEW: TIPS AND RECIPE FOR A PERFECT SECOND - FOOD WITH KID …
From foodwithkidappeal.com
CREAMY VEAL STEW | RICARDO
From ricardocuisine.com
ITALIAN VEAL STEW WITH GREMOLATA - THE DELICIOUS SPOON
From thedeliciousspoon.com
BEST VEAL STEW RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
VEAL RECIPES | ALLRECIPES
From allrecipes.com
SLOW COOKER VEAL STEW - ONTARIO VEAL APPEAL
From ontariovealappeal.ca
VEAL STEW WITH WINE, ZEST AND THYME - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
VEAL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
VEAL STEW WITH POTATOES - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
VEAL AND OLIVE STEW RECIPE - BBC FOOD
From bbc.co.uk
VEAL STEW RECIPE | EATINGWELL
From eatingwell.com
DELICIOUS VEAL RECIPES | VEAL STEW WITH PEAS AND PEARL ONIONS
From cookingnook.com
VEAL STEW - GOOD HOUSEKEEPING
From goodhousekeeping.com
CROCK POT OLD FASHIONED VEAL STEW RECIPE | CDKITCHEN.COM
From cdkitchen.com
VEAL STEW RECIPE | MYRECIPES
From myrecipes.com
VEAL STEW | FAMILY FONTAINE
From famillefontaine.ca
10 BEST VEAL STEW CROCK POT RECIPES | YUMMLY
From yummly.com
BEST CLASSIC FRENCH VEAL STEW RECIPE | SIMPLE. TASTY. GOOD.
From junedarville.com
BEST VEAL & MUSHROOM STEW RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
VEAL AND MUSHROOM STEW | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
ITALIAN VEAL STEW WITH POTATOES - RECIPES FROM ITALY
From recipesfromitaly.com
WHITE WINE VEAL STEW RECIPES | GOODTO
From goodto.com
SLOW COOKER VEAL STEW – MEAT & POULTRY ONTARIO
From meatpoultryon.ca
VEAL AND ROOT VEGETABLE STEW - ONTARIO VEAL APPEAL
From ontariovealappeal.ca
VEAL STEW WITH VEGETABLES | METRO
From metro.ca
MILANESE VEAL STEW | CANADIAN LIVING
From canadianliving.com
VEAL STEW RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TRADITIONAL VEAL STEW | MRFOOD.COM
From mrfood.com
EASY VEAL STEW WITH WINE, PEAS AND CARROTS - 2 SISTERS RECIPES BY …
From 2sistersrecipes.com
FENNEL & VEAL STEW RECIPE - CLASSIC FRENCH RECIPE - SAVORY THOUGHTS
From savorythoughts.com
10 BEST VEAL STEW MEAT RECIPES | YUMMLY
From yummly.com
VEAL RECIPES - FOOD NETWORK
From foodnetwork.com
EASY VEAL STEW WITH EGG NOODLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
ITALIAN VEAL AND PEPPER STEW - VEAL – DISCOVER DELICIOUS
From veal.org
EASY VEGETABLE VEAL STEW - SHE LOVES BISCOTTI
From shelovesbiscotti.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love