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
BEEF AND VEGETABLE STEW
This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
- Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
- Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
- Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g
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
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 WITH ENDIVE AND CARROT
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put butter or oil in a large skillet and turn heat to high. When butter melts or oil is hot, add meat in one layer. Cook for about 5 minutes, or until veal is browned on one side. Stir once, then move veal to one side of pan. With heat on high, add whole endives in one layer and scatter carrots over all. Cook until endives brown on one side, 1 or 2 minutes. Turn and cook another minute, then sprinkle all with salt and pepper.
- Add stock, stir, let it cook for a minute, then turn heat to very low and cover. Cook for about 30 minutes, stirring once, until tender. If necessary, turn heat to high until sauce thickens a bit. Taste and adjust seasoning, remove to a platter, pour sauce on top and garnish with parsley. If making mustard-cream sauce, remove meat and vegetables to platter, blend mustard and cream and stir into sauce in pan until smooth. Pour over meat and vegetables. Garnish and serve.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 16 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 5 grams, Sodium 818 milligrams, Sugar 4 grams, TransFat 0 grams
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