Veal Stew With Potatoes Recipes

VEAL STEW

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.

FRENCH VEAL STEW

Steps:

• Add the butter to a large pot and place it over medium-high heat until melted. Then add the whole unpeeled garlic cloves, bay leaves and rosemary.
• Stir well and cook the herbs for a minute until fragrant. Now add the diced veal to the pot.
• Stir and let the veal brown lightly on all sides. Then add the warm chicken stock and white wine. Season with a pinch of pepper and salt.
• Cover the pot and turn the heat low. Simmer the veal for about 90 minutes. Stir regularly. In the end the stock and wine should have reduced by at least half. In the meantime peel the carrots and clean the mushrooms. Slice them both up. After 90 minutes of cooking the veal, add the sliced carrots.
• Cook for 5 minutes. In the meantime pour the cream in a high cup and add the egg yolks.
• Beat the yolks and the cream. Then add this to the veal stew.
• Stir well. Cook for another 5 minutes. The sauce should start to thicken a little. Then add the sliced mushrooms.
• Cook the stew for another 5 minutes. Then check the seasoning and add extra pepper and salt to taste. Also add the chopped parsley.
• Scoop the veal stew onto deep plates. Serve hot.

VEAL STEW WITH POTATOES

Steps:

• To prepare veal stew with potatoes start by washing and peeling the carrot, onion and celery, then chop them for soffritto (1-2). Take the veal meat, remove any connective tissue, i.e. the white translucent parts that could make the meat hard after cooking and cut it first into slices and then into pieces 3 .
• Take a large saucepan with high sides, heat the olive oil 4 , add the chopped mixture for soffritto 5 , season for 5 minutes over moderate heat, then add the veal chunks,
• season with salt 7 and pepper 8 to taste and brown the meat for 4-5 minutes. Now sprinkle with the previously sifted flour 9 , mixing it well in the cooking liquid to avoid lumps.
• Once the flour has been absorbed, add the white wine to the stew 10 , let it evaporate completely, then add the meat stock to cover 11 . Season with the sprigs of aromatic herbs 12 previously tied together (bouquet garni), so they can be easily removed from the pan.
• Cover the stew with a lid 13 and continue cooking for 1 hour, stirring occasionally. After this time, remove the aromatic herbs with kitchen tongs 14 . In the meantime, wash and peel the potatoes and cut them into cubes the size of the veal pieces 15 .
• Add the diced potatoes to the stew 16 . Continue cooking for another hour with the lid on, stirring occasionally until the potatoes and veal are tender 17 . Serve the veal stew with potatoes hot 18 .

SLOW COOKER OLD FASHIONED VEAL STEW

Steps:

• Combine the flour, salt, and pepper in a shallow dish. Grease a large non-stick skillet and heat over medium-high heat. Coat the veal in the flour, shaking off any excess. Place in the heated skillet and cook, stirring occasionally, for 3-4 minutes or until browned. Place the carrots in the bottom of the crock pot. Top with the browned veal. Add the onion and garlic to the skillet, adding butter or oil as needed. Cook, stirring frequently, over medium heat for 5 minutes or until they begin to soften. Transfer to the crock pot. Add the broth to the skillet and cook, stirring constantly, to scrape up any browned bits. Add the sage and oregano. Mix well then pour the broth mixture into the crock pot. Add the tomatoes to the crock pot. Cover the crock pot and cook on low heat for 4-6 hours or until the veal is tender and the carrots are soft. Serve hot.

ITALIAN VEAL STEW

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.

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.

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.

ITALIAN VEAL STEW

Steps:

• In a large sauce pan, brown veal cubes in olive oil over medium high heat.
• Reduce heat to medium and add parsley, rosemary, garlic, salt, and pepper.
• Saute until garlic is tender but not brown, about 5 minutes.
• Add tomatoes.
• Simmer for about 15 minutes.
• Add potatoes and simmer for about 30 minutes or until potatoes are tender.

LEMON THYME VEAL STEW WITH POTATOES

Steps:

• Sprinkle the veal with the salt and pepper.
• In a large shallow Dutch oven, heat 1 tablespoons of the oil over medium-high heat.
• Brown the veal in batches.
• Remove to a plate and drain any fat in the pan.
• Add the remaining oil to the pan and cook the onions, garlic, thyme and oregano over medium heat, stirring occasionally, until softened, about 3 minutes.
• Sprinkle with 2 tablespoons of the flour and stir to coat.
• Add the wine and chicken broth.
• Bring to a boil, stirring and scraping up any brown bits.
• Return the veal and any accumulated juices to the pan.
• Reduce the heat to medium-low, cover and simmer for 45 minutes.
• Whisk the remaining flour with 2 tablespoons cold water and stir into the stew.
• Add the potatoes and squash.
• Cover and cook for 10 minutes.
• Add the green beans and simmer, covered, until thickened and the vegetables are tender, about 10 minutes.
• Stir in the lemon juice and parsley.

CATALAN VEAL STEW WITH PRUNES AND POTATOES

Steps:

• Preheat the oven to 350°F (175°C).
• In a flameproof casserole or Dutch oven with a tight-fitting lid, warm 3 tablespoons of the olive oil over medium-high heat. Working in two batches, cook the veal and veal bones until golden brown on at least two sides, about 5 minutes per side, reducing the heat if needed. Scoop onto a large plate and set aside.
• Let the casserole cool slightly and return it to medium heat. Add the onion and garlic and cook, stirring occasionally, until pale gold at the edges, about 10 minutes. Add the brandy and wine, and simmer until the liquid has reduced by half, about 10 minutes longer, scraping the bottom of the pot to loosen any browned bits.
• Stir in the tomatoes, orange zest, thyme, bay leaf, and 1 tablespoon salt, then add the meat, bones, and any juices accumulated on the plate. Add just enough water to cover the meat (cover the meat only; it's okay if the large bones stick up). Bring to a bare simmer, cover, and move to the oven.
• After 20 minutes, reduce the heat to 250°F (120°C) and continue to cook until the meat is somewhat tender but not yet falling apart, about 2 hours more. Adjust the oven temperature as needed to maintain a bare simmer.
• Remove the pot from the oven and let rest, uncovered, for at least 15 minutes. Skim off most of the fat collected on the surface. Pick off any meat remaining on the bones and add it to the pot. Discard the bones, thyme sprigs, and bay leaf.
• Meanwhile, in a large skillet, heat the remaining 3 tablespoons of olive oil over medium-high heat until just smoking. Add the potatoes and, using a spatula, toss them until coated with the oil. Reduce the heat to medium and fry the potatoes, tossing them constantly, until they're golden and crispy on at least two sides and tender within, about 20 minutes, reducing the heat if they threaten to burn. As they finish cooking, sprinkle them with salt to taste. Set the potatoes aside in their skillet.
• Return the casserole to the stove top over medium heat and return the stew to a simmer. Stir in the chocolate, cinnamon, cayenne, and drained prunes. Simmer, uncovered, stirring occasionally, until the liquid has thickened slightly so that it is midway between a broth and a sauce, about 30 minutes. If necessary, add salt to taste. If the pieces of veal seem a bit dry and firm, break them up somewhat with the back of a wooden spoon to help them absorb the sauce.
• To serve, reheat the potatoes to re-crisp them, if necessary, and ladle the stew into large, shallow serving bowls. Top each serving with a handful of potatoes and a sprinkling of the parsley. Serve immediately, passing any remaining potatoes at the table.

INSTANT POT VEAL STEW

Steps:

• PREPARE VEAL: Pat veal dry with a paper towel (to help with a good brown sear on the meat). Sprinkle veal with salt and pepper. Dredge veal with flour until lightly coated.
• SAUTE VEAL: Set instant pot to SAUTÉ function. Heat 1 tablespoon of olive oil. Add half of the veal cubes and sauté on all sides for about 5 minutes to brown. Don't crowd pot. Transfer to plate. Repeat by adding 2nd tablespoon of oil and sautéing remaining veal.
• SAUTE AROMATICS: Add last tablespoon oil. Add onions and sauté for a few minutes. Add garlic and sauté for 30 seconds. Add wine and cook until almost evaporated, about 1-2 minutes, scraping up the browned bits with a wooden spoon. Turn instant pot OFF.
• BUILD STEW AND COOK: Press PRESSURE or MANUAL on HIGH and use the + and - buttons to adjust time to 25 minutes. Add and stir together carrots, celery, potatoes, tomatoes, veal, broth, thyme and 1/4 tsp salt and pepper. Close and lock instant pot lid. Turn vent knob to SEALING position. It will take about 15 minutes to reach pressure and begin countdown. When finished, do a natural release method for 10-15 minutes, then turn to VENTING to do a quick release of the remaining pressure. Unlock lid. Turn pot to OFF
• FINISH STEW: Press SAUTÉ. Add spinach and stir until wilted, about 1 minute. Add cornstarch slurry to the cooking liquid in the pot and stir for 1-2 minutes until thickened. Add zest if using or a squeeze of lemon juice. Taste and adjust seasonings (salt, pepper, thyme). Ladle into bowls and serve with hot crusty bread and butter if desired. Or over egg noodles or rice.

VEAL STEW WITH SHALLOTS AND WILD MUSHROOMS

Steps:

• Heat oil in a large saucepan or Dutch oven over medium-high heat. Season veal with salt and pepper, and saute quickly, stirring to brown the pieces on all sides. Remove to a platter.
• Reduce heat to medium, add shallots and 3 tablespoons water, and saute until water has evaporated, about 1 minute. Add garlic and flour, and cook, stirring, for 1 minute longer. Add wine and simmer for 2 minutes. Add stock, the veal with any juices from platter, sage, and thyme, and bring to a boil. Reduce heat so that stew is barely simmering, cover, and cook for 30 minutes. Add potatoes, cover, and cook for 25 minutes longer, or until meat and potatoes are tender.
• Heat a large nonstick skillet over medium-high heat until it is very hot. Add mushrooms, and cook, stirring, for about 3 minutes (if mushrooms stick to the pan, add a tablespoon of water). Add mushrooms to the stew, and stir briefly. Just before serving, remove the thyme sprigs, and stir in chives.

VEAL STEW WITH POTATOES, TOMATOES AND OREGANO

Steps:

• Preheat oven to 350°F. Heat oil in heavy large pot over medium-high heat. Sprinkle veal generously with salt and pepper. Add veal and onions to pot. Sauté until veal is no longer pink, about 8 minutes. Mix in potatoes and oregano, then tomatoes. Bring stew to simmer. Cover pot; transfer to oven. Bake until veal and vegetables are tender, about 2 hours. Season stew to taste with salt and pepper. Ladle stew into shallow soup bowls and serve.

ITALIAN VEAL STEW WITH POTATOES | SPEZZATINO RECIPE

Steps:

• With the help of a small food processor, chop the celery, carrot and onion into small pieces and set aside. Then with a sharp knife, cut the veal into 3 cm (1 inch) pieces.
• Flour the pieces of meat and shake them to remove excess flour. Keep them aside. In a large casserole, make a soffritto with the extra virgin olive oil and the chopped vegetables. Cook over low heat until softened and golden, about 2 minutes.
• Add the floured pieces of meat. Cook over high heat for 3 minutes, turning them from time to time until browned all over. Then add the dry white wine. Mix and let it evaporate completely over high heat.
• Add a couple of ladles of hot stock and a pinch of salt. Cover with a lid and reduce the heat. Let the veal stew cook for about 30 minutes over very low heat, taking care to stir it from time to time. While the veal is cooking, peel the potatoes and cut them into fairly regular pieces of about 4 cm (1 1/2 inch).
• Now add the potatoes. Season with salt, freshly ground black pepper and the rosemary. Then add a ladle of hot stock.
• Add two tablespoons of tomato paste. Stir and cook for another 45 minutes. During the cooking, don't stir very often or you risk flaking the potatoes. They must be soft, but still intact. Remove the sprig of rosemary before serving. Italian veal stew with potatoes is ready. Serve it hot