Lemon Thyme Veal Stew With Potatoes Recipes

LEMON THYME VEAL STEW WITH POTATOES

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.

GRANDMA'S VEAL STEW

Steps:

• place bacon, butter, onions and mushrooms in pan, saute until softened, remove and place aside add veal, brown on all sides.
• add bacon mixture back to pot, add water and bring to boil, simmer covered for 1 hr add sour cream, do not boil, granish w/paprika.

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.

LEMON HERB VEAL STEW (CROCK POT)

Steps:

• In a 3 quart or larger slow cooker, combine leek, garlic, tarragon, lemon zest, thyme, white pepper and sage.
• Coat veal cubes with flour, then add to slow cooker.
• Pour in wine and lemon juice.
• Cover and cook on low until veal is very tender when pierced (7-8 hours).
• In a small bowl, mix cornstarch and cream. Blend into stew.
• Increase cooker to high. Cover and cook, stirring 2 to 3 times, until sauce is thickened (about 15 minutes).
• Season to taste with salt.
• Garnish with fresh tarragon and lemon slices.

VEAL STEW WITH RED WINE AND PEPPERS

Steps:

• Toss veal with flour in medium bowl; shake off excess. Sprinkle veal with salt and pepper. Heat oil in heavy large pot over medium-high heat.
• Add garlic; sauté 1 minute. Discard garlic.
• Add butter to same pot and let melt. Working in batches, add veal to pot and sauté until brown, about 6 minutes per batch.
• Using slotted spoon, transfer veal to bowl. Add wine, tomatoes with juices and sage to pot, breaking up tomatoes with back of spoon and scraping up any browned bits.
• Return veal and any accumulated juices to pot; bring to boil. Reduce heat to medium-low, cover and simmer 30 minutes.
• Add bell peppers to stew; cover and simmer until veal and peppers are very tender, stirring frequently, about 50 minutes.
• Stir in capers. Season to taste with salt and pepper.
• (Can be made 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Before serving, rewarm over medium heat, stirring often.).

VEAL STEW WITH POTATOES, TOMATOES AND OREGANO

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.