Low Carb Veal Stew Recipes
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
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
GRANDMA'S VEAL STEW
Make and share this grandma's veal stew recipe from Food.com.
Provided by chia2160
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
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.
LOW CARB VEAL STEW
Categories Lamb
Number Of Ingredients 12
Steps:
- Brown veal in olive oil. Add onion and garlic sauté until soft. Add wine, water tomatoe paste, and oregano and bring to a boil. Toss in carrots and mushrooms. Cover and cook over low heat for 2 hours. About 15 minutes before serving, mix together egg yolks and cream. Slowly stir into stew but do not boil. Add salt & pepper.
LEMON HERB VEAL STEW (CROCK POT)
From Slow Cookery. Use boneless veal shoulder or leg. Serve with pasta and nutmeg dusted baby carrots. If you have a newer model slow cooker, then the cooking time will be shorter (5-6 hours).
Provided by AmandaInOz
Categories Stew
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 14
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.
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