Second Time Around Veal Stew Normandy Style Recipes

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ITALIAN VEAL STEW



ITALIAN VEAL STEW image

Categories     Soup/Stew     Beef

Yield 6 Servings

Number Of Ingredients 17

Stew
2 pounds boneless veal shoulder roast , trimmed and cut into 1-inch pieces
Salt and ground black pepper
3 tablespoons olive oil
2 medium onions , cut into 1/2-inch dice
2 medium carrots , peeled and cut into 1/2-inch dice
2 medium celery ribs , cut into 1/2-inch dice
6 medium garlic cloves , minced or pressed through a garlic press (about 2 tablespoons)
2 tablespoons unbleached all-purpose flour
3/4 cup dry white wine
1 1/2 cups low-sodium chicken broth
1(14.5-ounce) can diced tomatoes , drained
2 bay leaves
Gremolata
1 large garlic clove , minced or pressed through a garlic press (about 1 1/2 teaspoons)
2teaspoons lemon zest , minced
1/4cup fresh parsley leaves , minced

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



Veal Stew image

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

4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 pounds veal, trimmed and cubed
1 (8 ounce) can tomato sauce
½ cup white wine
salt and pepper to taste

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

SECOND TIME AROUND VEAL STEW "NORMANDY STYLE"



Second Time Around Veal Stew

Provided by Food Network

Categories     main-dish

Time 35m

Number Of Ingredients 6

2 tablespoons butter
1 Granny Smith apple, peeled, cored and cut into 1/2 inch dice
1/2 cup apple cider
1/2 veal stew from above
4 kirby cucumbers, seeded and diced into 3/4 inch cross pieces
1/4 cup cream, optional

Steps:

  • Saute apple in butter until almost tender. Add the apple cider and reduce until almost entirely absorbed by the apples. Add the veal stew and cream and bring to a simmer. Set the cucumbers on the top, cover and steam for a minute or so just to heat through. Adjust the seasoning.

VEAL STEW WITH 40 CLOVES OF GARLIC



Veal Stew with 40 Cloves of Garlic image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 8 servings

Number Of Ingredients 10

3 to 4 pounds boneless veal shoulder, cubed (1 1/2 inch cubes)
1/2 cup vegetable oil
4 leeks, washed and sliced
2 carrots, sliced
1/2 cup dry white wine
2 cups veal stock or chicken broth
Bouquet garni: in a cheesecloth tie a bay leaf, whole peppercorns and sprigs of fresh dill
4 whole heads of garlic, crushed and peeled
Salt and freshly ground black pepper
Fresh dill, chopped for garnish

Steps:

  • In a heavy casserole (which can go in the oven) brown batches of the veal in the oil until golden on all sides. As you brown the cubes, remove them to a platter. When they are all brown, add the leeks and carrots to the casserole and saute them for about 3 to 4 minutes or until tender. With a slotted spoon remove the cooked vegetables and discard the fat from the casserole.
  • Preheat the oven to 325 degrees. Return the cooked leeks and carrots to the bottom of the casserole. Return the browned veal meat and place them over the vegetables. Add the wine and, over moderate heat, reduce the wine to almost nothing. Add the stock and bouquet garni and bring the liquid to a simmer. Add the garlic, salt and pepper. Cover the stew with a piece of foil with the edges turned upwards to catch the steam which will collect under the lid. Cover the casserole with a lid (or other piece of foil) and set in oven. Braise for 1 to 1 1/2 hours or until the meat is fork tender.
  • Strain the solids from the liquid and keep warm. Remove excess fat and reduce liquid to 1 1/2 cups. Adjust the seasoning. Serve dusted with fresh dill. Accompany with rice, plain boiled potatoes or the mashed potatoes and spinach (see recipe below).

SECOND TIME AROUND VEAL STEW "MARENGO" STYLE



Second Time Around Veal Stew

Provided by Food Network

Time 30m

Number Of Ingredients 7

1 tablespoon butter
8 ounces mushrooms, trimmed and caps only sliced
1/4 teaspoon ground orange zest
1/2 cup chopped canned plum tomatoes
1/4 cup white wine
1/2 of veal stew done above
1/2 cup pitted sliced green olives

Steps:

  • In a saucepan saute the mushrooms in butter until soft. Add the orange zest and tomatoes and white wine. Reduce until thickened. Add the veal stew and bring to a simmer. Add olives and season to taste with salt and pepper.

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