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
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 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.
HEARTY VEGETABLE AND VEAL STEW
For a hearty, delicious meal anytime make a batch and freeze it in single portions. When you want a quick meal, just microwave!
Categories Dinner,Lunch
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat oil. Sauté garlic until golden. Brown veal, about 5 minutes; set aside.
- Add vegetables and cook until tender, 6 minutes. Add tomato paste, broth and water. Return veal to pan.
- Cover and simmer 1 to 1 1/2 hours or until veal is tender. Season to taste.
- Add beans; heat through. Sprinkle with parsley and serve. Yields about 1 1/2 to 1 3/4 cups per serving.
Nutrition Facts : Calories 98 kcal
VEAL-AND-VEGETABLE STEW FROM CORFU
Provided by Molly O'Neill
Categories dinner, main course
Time 3h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large bowl, combine the veal, onion, 1/4 cup of the wine, 1/4 cup of the oil, the garlic, bay leaf, rosemary and thyme. Toss well, cover and refrigerate for at least 2 hours or overnight.
- Remove the veal from the marinade and pat dry with paper towels; reserve the marinade. In a large pot, heat the remaining 1/4 cup oil over high heat. Cook the veal in batches, turning until browned on all sides, and remove.
- Return all the veal to the pot and add the reserved marinade, celery, sliced fennel, carrots and 1/2 cup of the stock. Season lightly with salt and pepper and bring to a boil. Reduce the heat to low and cover the pot. Simmer, adding more stock as needed until the veal is very tender, about 1 hour.
- Uncover the pot, increase the heat to high and reduce the liquid until it is a thick sauce. Stir in remaining wine and butter. Cook for 2 minutes more. Taste and adjust seasoning, if necessary. Sprinkle with fennel fronds and serve.
Nutrition Facts : @context http, Calories 742, UnsaturatedFat 30 grams, Carbohydrate 21 grams, Fat 45 grams, Fiber 6 grams, Protein 48 grams, SaturatedFat 12 grams, Sodium 1436 milligrams, Sugar 9 grams, TransFat 0 grams
CHINESE-STYLE VEGETABLE AND VEAL STEW
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put oil in large pot or Dutch oven over medium-high heat. When oil is hot, add veal and sprinkle with salt and pepper. Cook, turning as necessary, until well browned on all sides. Transfer veal to plate and set aside.
- Add onions, carrots and radishes. Cook, stirring occasionally, until lightly browned, 5 to 10 minutes. Add garlic and ginger and cook for another minute. Season with salt and pepper.
- Add soy sauce and wine, stock or water. Bring to a boil, return veal to pot and reduce heat to low. Cover and simmer, stirring once or twice, until veal is tender, 45 minutes to 1 hour.
- Stir in the bok choy, cover and cook until the leaves are wilted but stems still have some crunch, about 5 minutes.
- Stir in snow peas and simmer until they turn bright green, about 3 minutes. Garnish with cilantro, drizzle with sesame oil and serve.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 1472 milligrams, Sugar 12 grams, TransFat 0 grams
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!
HEARTY VEGETABLE AND VEAL STEW
Although this filling stew simmers for an hour, it only takes 15 minutes of hands-on time to get it ready to go, then just let the stove do the rest of the work. The warm, comforting dinner will be worth the wait. This stew also freezes well, so portion it into small batches or even individual servings for a quick meal that just needs reheating. To enhance the delicate taste of veal, tie 1 bay leaf, a fresh rosemary sprig, 3 or 4 leaves fresh sage and a strip of lemon peel in a muslin packet and simmer with the stew. Remove it before serving.
Categories Dinner
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat oil. Sauté garlic until golden. Brown veal, about 5 minutes; set aside.
- Add vegetables and cook until tender, 6 minutes. Add tomato paste, broth and water. Return veal to pan.
- Cover and simmer 1 to 1 1/2 hours or until veal is tender. Season to taste.
- Add beans; heat through. Sprinkle with parsley and serve. Yields about 1 1/2 to 1 3/4 cups per serving.
Nutrition Facts : Calories 98 kcal
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
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.
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
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
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 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
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