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
PROVENCAL PORK STEW WITH FENNEL AND OLIVES
I made this from a recipe I found in Cooking Light this month. It was a great recipe, but trust me when I tell you to cook it, cool it, put it in the fridge, and serve it the NEXT NIGHT! It was soooooooo much better the 2nd day! The stew was a lot richer and all the flavors just intensified over night... Mmmm.
Provided by A la Carte
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 tsp of the oil in a large dutch oven over medium heat. Add fennel and onion and saute for 8 minutes until tender. Add the garlic and saute 2 minutes more.
- Spoon the fennel mixture into a bowl and put aside for now.
- Place the flour in a shallow powl. Dredge the pork in flour, shaking off excess.
- Heat remaining oil in the dutch oven over medium high heat. Add half of the pork and sprinkle with salt and pepper. Cook 6 minutes browning on all sides. Repeat with the remaining pork.
- Add wine to the pan, scraping up the browned bits. Stir in fennel mixture, broth, herbes and tomatoes and bring to a boil.
- Cover and reduce heat. Simmer for 45 minutes. Stir in remaining salt and pepper and the olives. Simmer 10 minutes more.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 397.9, Fat 12.5, SaturatedFat 3.5, Cholesterol 99.8, Sodium 538.6, Carbohydrate 29, Fiber 6.1, Sugar 9.4, Protein 36.2
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 Beef Stew
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
ITALIAN BEEF OR VEAL STEW
Beef stew the way my grandmother used to make it! A good hearty dinner on a cold winter night, served with lots of warm, crusty, Italian bread for dunking into the sauce, mmmmmmm....... Tastes even better the second day.
Provided by Dee514
Categories Stew
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a 6 quart pot, brown the meat with the onions in oil.
- Add the mushrooms, and cook until the juices start to run.
- Add the tomatoes, basil, oregano, garlic, wine and bay leaf to the pot and cook for about 15-20 minutes, stirring occasionally.
- Add the carrots, potatoes and just enough boiling water to cover the vegetables.
- Continue cooking, stirring occasionally, for about another 15-20 minutes, or until vegetables are almost tender.
- Add the green beans and a bit more boiling water if necessary to cover the green beans.
- Continue cooking over medium low heat until all vegetables are tender, about 10 more minutes.
- Add salt and pepper to taste, stir well.
- Serve with a good crusty bread.
Nutrition Facts : Calories 1011, Fat 37.8, SaturatedFat 13.2, Cholesterol 158.8, Sodium 285.6, Carbohydrate 109.3, Fiber 18.9, Sugar 19, Protein 61.1
CREOLE PORK AND VEAL STEW
Make and share this Creole Pork and Veal Stew recipe from Food.com.
Provided by littleturtle
Categories Stew
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Season veal and pork with salt, pepper, and cayenne.
- In a large Dutch oven, heat oil over medium heat.
- When oil is hot, stir flour in gradually.
- Lower heat.
- It is very important that you keep stirring constantly.
- After all of the flour has been combined with the oil, turn the heat down very low and cook until golden brown, still stirring constantly.
- Add seasoned meat to the roux and simmer, uncovered over medium heat, turning occasionally until browned on all sides (15 minutes).
- Add celery, onion, garlic, thyme, and green pepper, and sauté until onion is wilted (5 minutes).
- Add tomato juice and water, and mix well.
- Let cook overlow heat until meat is tender (30 minutes).
- Serve over rice.
Nutrition Facts : Calories 446.4, Fat 26.9, SaturatedFat 6.9, Cholesterol 141.7, Sodium 769.3, Carbohydrate 9.3, Fiber 0.8, Sugar 1.6, Protein 39.8
VEAL STEW WITH GREEN OLIVES AND POTATOES
Steps:
- Combine first 4 ingredients in 1-gallon resealable plastic bag. Shake to coat veal. Remove veal; shake off excess flour. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add veal; sauté until brown, adding 1 tablespoon oil to skillet as needed, about 5 minutes. Transfer veal to 6-quart slow cooker. Add 1/2 tablespoon oil, then onions and carrots to skillet. Sauté 8 minutes. Add garlic; stir 1 minute. Transfer vegetables to slow cooker.
- Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine over veal. Add next 3 ingredients. Cover and cook until meat is tender, adding more water by 1/4 cupfuls if mixture is dry, about 4 hours. Season with salt and pepper.
- Cook potatoes in large saucepan of boiling salted water until tender, about 15 minutes. Drain. Divide potatoes among 4 bowls. Top with stew. Sprinkle with olives.
PORK STEW WITH OLIVES AND GREEN BEANS
Steps:
- Heat 2 tablespoons olive oil in heavy Dutch oven over medium-high heat. Season pork with salt and pepper. Add pork to pot and cook until brown, stirring occasionally, about 8 minutes. Using slotted spoon, transfer pork to plate. Add remaining 2 tablespoons olive oil to pot. Add onions and sauté until very tender, about 12 minutes. Add garlic and cook 3 minutes. Return pork to pot. Add tomatoes with their juices, low-salt chicken broth, white wine, thyme and oregano. Bring to boil. Reduce heat to medium-low and simmer uncovered until pork is almost tender, about 1 hour. Add olives and continue cooking until pork is very tender and juices are slightly thickened, about 45 minutes.
- Add green beans to stew. Cover and cook over low heat until beans are just tender, about 8 minutes. Season to taste with salt and pepper and serve.
VEAL STEW (OR BEEF, OR PORK) WITH OLIVES AND OUZO
If you don't want to use veal, use a cut of sirloin, or a nice bit of pork. This cooks up quite fast and makes a delicious sauce.
Provided by evelynathens
Categories Veal
Time 43m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat in butter; add onion, season and pour ouzo over.
- Add basil, capers, tomato juice and paprika to taste.
- Season to taste.
- Add a little water, about 1 cup, and simmer, covered 25 minutes (you may need to add a bit more water near the end).
- Add olives and simmer 5-6 minutes longer.
- Remove onion, puree, and re-add to sauce.
Nutrition Facts : Calories 323.6, Fat 18.6, SaturatedFat 8.6, Cholesterol 154.8, Sodium 510.1, Carbohydrate 4.2, Fiber 1.1, Sugar 1.5, Protein 33.6
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