Veal Stew With Bacon And Winter Vegetables Recipes

EASY VEGETABLE VEAL STEW

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.

BEEF STEW WITH WINTER ROOT VEGETABLES

Steps:

• Cook bacon in medium pot over medium high heat until brown and crisp, about 6 or so minutes.
• Remove bacon using a slotted spoon to a paper towel, to drain.
• Pour off all but 1/4 cup of the drippings from the pot and remove from heat.
• Place beef in large bowl.
• Sprinkle with flour, salt and pepper.
• Toss to coat.
• Heat reserved drippings in pot over high heat.
• Working in batches, add beef and brown well.
• Adding oil by tablespoon as needed.
• Transfer beef to crock pot after each batch until finished.
• Heat 4 tablespoons oil in the same pot over high heat.
• Add onions and garlic: saute 5 minutes.
• Add vinegar and sugar; stir for 2 minutes.
• Add broth; bring to a boil, scraping up browned bits.
• Add broth mixture to crock pot.
• Add bacon and remaining ingredients to crock pot.
• Set crock pot for 5-6 hours and let it cook!
• Season with salt and pepper before serving.

VEAL VEGETABLE STEW

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.