EASY VEGETABLE VEAL STEW
Preparing a large quantity of this easy vegetable veal stew on the weekend ensures a healthy meal and relatively stress free weekday supper.
Provided by Maria Vannelli RD
Categories Main
Time 2h
Number Of Ingredients 14
Steps:
- On medium-high heat, heat 1 tablespoon of olive oil in a medium pot.
- Add sliced onions and cook until onions begin to soften. Stir occasionally for approximately 10 minutes.
- While onions are cooking, cube veal into 1 inch pieces.
- Remove cooked onions from pot and place in a bowl.
- Add 2 tablespoons of olive oil in pot. Heat for one minute.
- Add cubed veal pieces and brown evenly.
- Sprinkle flour over browned veal pieces and toss until well coated (in the pot). Cook for 1-2 minutes. (Colour of stew will depend on how long you brown the flour with the veal)
- Add the white wine while scraping the bottom of the pot.
- Add chicken broth, bay leaf, thyme, salt, pepper and cooked onions.
- Cover slightly and simmer gently for about 45 minutes on medium heat.
- Add potato cubes and cook for another 10 minutes or until almost done.
- Add sweet potato cubes and sliced carrots and cook for 5 minutes or until done.
- Add frozen peas a few minutes before serving.
Nutrition Facts : ServingSize 1 serving, Calories 380 kcal, Carbohydrate 16 g, Protein 31 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 123 mg, Sodium 473 mg, Fiber 2 g, Sugar 2 g
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
Provided by Marian Burros
Categories dinner, one pot, main course
Time 1h10m
Yield 4 to 6 cups
Number Of Ingredients 9
Steps:
- Heat oil in large skillet over moderate heat. Add veal and cover. Cook slowly, stirring occasionally, until veal browns lightly and becomes almost tender.
- Add onions, tomatoes, carrots and 1 tablespoon dill. Cook uncovered over low heat, stirring occasionally, until vegetables are tender. Add remaining 1 tablespoon dill, cilantro, scallions, salt and pepper. Cook 5 to 7 minutes longer, or until well blended.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 4 grams, Sodium 500 milligrams, Sugar 2 grams
VEAL STEW WITH 40 CLOVES OF GARLIC
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).
BLUEPRINT FOR VEAL STEW
Steps:
- Preheat the oven to 325 degrees.
- In an oven proof casserole, heat, until very hot, half of the oil. In small batches brown the veal cubes on all sides. When one batch is done, add more oil if you need to and continue to brown until all the veal is done. Discard the fat in the casserole and replace it with the butter. Add the carrot, onion and celery, cover and simmer 5 minutes or until onions are translucent. Add the white wine and boil down for a minute or until alcohol has evaporated. Return the veal cubes to the casserole with garlic and add just enough broth to barely cover the veal. Bring the liquid to a boil, add the bouquet garni, put a buttered piece of parchment or brown paper on top of the meat, then a lid on the casserole and set in the oven. Cook for 1 1/4 to 1 1/2 hours or until the meat is tender.
- Remove casserole from the oven and strain the contents through a sieve and the liquid into another saucepan; discard bouquet garni. Divide solids into 2 batches. Degrease the liquid and boil it down until reduced to 3 cups. Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the other half of the veal to the remaining liquid. Season with salt and pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or potatoes; garnish with parsley.
MUSTARDY VEAL STEW
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy casserole. Brown mushrooms over high heat, then remove from casserole.
- Add the veal to the casserole, brown it lightly, then stir in the onion and garlic. Saute another couple of minutes, then add the stock, wine, rosemary and thyme. Return the mushrooms to the casserole.
- Cover and cook over low heat until the veal is tender, about one-and-a-half hours. Mix the mustard and cream together and stir it in. Cook uncovered about 10 minutes, until the sauce has thickened somewhat. Stir in the capers, then season with salt and pepper. Cook a few minutes longer, transfer to a serving dish and sprinkle with parsley.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 4 grams, Sodium 619 milligrams, Sugar 2 grams, TransFat 0 grams
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.
VEAL STEW
Always a hit with my family especially in the fall and winter. I clipped this from a magazine about 20 years ago. Usually buy packages of veal that are marked "veal for stew". Serve with a salad and biscuits.
Provided by PugGrannie
Categories < 4 Hours
Time 3h
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 336.6, Fat 11.2, SaturatedFat 4.1, Cholesterol 98.1, Sodium 806.6, Carbohydrate 29.8, Fiber 5.5, Sugar 5.2, Protein 28.6
CLASSIC ITALIAN VEAL SPEZZATINO
Veal chunks are stewed with vegetables until tender and flavorful. This classic Italian dish is less soupy than stews from other cuisines. Even though there are potatoes in the recipe, it is typically served alongside polenta or mashed potatoes. Leftover stew freezes beautifully.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Stews
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- Mix cornstarch, paprika, and pepper in a mixing bowl. Pat veal chunks dry and toss them with cornstarch mixture to coat.
- Heat oil in a Dutch oven over medium-high heat. Add veal pieces to the pot, one by one, and brown on all sides. Set aside leftover cornstarch.
- Reduce heat slightly and add onion, carrot, celery, and red chile pepper; cook until fragrant, stirring often, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in broth and wine. Deglaze pot using a wooden spoon to scrape any browned bits off the bottom. Add potatoes, tomatoes, peas, and bay leaf. Stir and cover.
- Bring to a boil, reduce heat, and simmer until veal is fork-tender, potatoes are cooked, and liquid has thickened, about 1 hour. Add some water from time to time to keep the stew from burning, but don't let it get soupy. Add leftover cornstarch if the stew needs thickening at the end.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 27.8 g, Cholesterol 71.8 mg, Fat 9.4 g, Fiber 4.5 g, Protein 22 g, SaturatedFat 1.7 g, Sodium 153.9 mg, Sugar 5.1 g
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