Veal Stew With Red Wine And Peppers 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.

VEAL STEW WITH RED WINE AND PEPPERS

Steps:

• Toss veal with flour in medium bowl; shake off excess. Sprinkle veal with salt and pepper. Heat oil in heavy large pot over medium-high heat.
• Add garlic; sauté 1 minute. Discard garlic.
• Add butter to same pot and let melt. Working in batches, add veal to pot and sauté until brown, about 6 minutes per batch.
• Using slotted spoon, transfer veal to bowl. Add wine, tomatoes with juices and sage to pot, breaking up tomatoes with back of spoon and scraping up any browned bits.
• Return veal and any accumulated juices to pot; bring to boil. Reduce heat to medium-low, cover and simmer 30 minutes.
• Add bell peppers to stew; cover and simmer until veal and peppers are very tender, stirring frequently, about 50 minutes.
• Stir in capers. Season to taste with salt and pepper.
• (Can be made 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Before serving, rewarm over medium heat, stirring often.).

HEARTY VEAL STEW WITH RED WINE AND SWEET PEPPERS

Steps:

• Toss veal with flour in medium bowl; shake off excess. Sprinkle veal with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add garlic; sauté 1 minute. Discard garlic. Add butter to same pot and let melt. Working in batches, add veal to pot and sauté until brown, about 6 minutes per batch. Using slotted spoon, transfer veal to bowl. Add wine, tomatoes with juices and sage to pot, breaking up tomatoes with back of spoon and scraping up any browned bits. Return veal and any accumulated juices to pot; bring to boil. Reduce heat to medium-low, cover and simmer 30 minutes.
• Add bell peppers to stew; cover and simmer until veal and peppers are very tender, stirring frequently, about 50 minutes. Stir in capers. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Before serving, rewarm over medium heat, stirring often.)

VEAL STEW WITH RED WINE

Steps:

• 1 Place the flour on a sheet of wax paper. Pat the veal dry, then toss the veal with the flour. Shake off the excess. 2 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, melt the butter with the oil over medium heat. Add just enough of the veal pieces to fit comfortably in a single layer without crowding. Cook, turning the pieces often, until browned on all sides, about 15 minutes. Transfer the veal to a dish. Cook the remaining veal in the same way. 3 Add the onion to the pot and cook until softened, about 5 minutes. Stir in the tomato paste. Add the wine and cook, scraping the bottom of the pot with a wooden spoon, until the wine comes to a simmer. Return the meat to the pan and add the broth, garlic, herbs, and salt and pepper. Partially cover the pan and reduce the heat to low. 4 Cook 1 1/2 hours, stirring occasionally, until the meat is tender when pierced with a fork. Add a little more broth or water if the sauce becomes too thick. Taste and adjust seasoning. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

VEAL STEW WITH RED WINE

Steps:

• 1 Place the flour on a sheet of wax paper. Pat the veal dry, then toss the veal with the flour. Shake off the excess. 2 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, melt the butter with the oil over medium heat. Add just enough of the veal pieces to fit comfortably in a single layer without crowding. Cook, turning the pieces often, until browned on all sides, about 15 minutes. Transfer the veal to a dish. Cook the remaining veal in the same way. 3 Add the onion to the pot and cook until softened, about 5 minutes. Stir in the tomato paste. Add the wine and cook, scraping the bottom of the pot with a wooden spoon, until the wine comes to a simmer. Return the meat to the pan and add the broth, garlic, herbs, and salt and pepper. Partially cover the pan and reduce the heat to low. 4 Cook 1 1/2 hours, stirring occasionally, until the meat is tender when pierced with a fork. Add a little more broth or water if the sauce becomes too thick. Taste and adjust seasoning. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

VEAL, WILD MUSHROOMS, AND RED WINE

Steps:

• 1. Preheat the oven to 350°F.
• 2. Toss the veal with the salt and pepper. Heat 3 tablespoons of oil in a heavy ovenproof casserole. Sauté the veal on all sides over medium-high heat until it is brown. (Do not overcrowd the pan or the veal will not brown.) With a slotted spoon, remove the veal to a platter and set aside.
• 3. Add the remaining oil to the pan and sauté the onions over medium heat for 3 minutes. Add the garlic and cook for 1 minute more. Stirring with a wooden spoon, add the potato starch and continue to cook for 30 seconds.
• 4. Stir the chicken broth, wine, carrots, thyme, and rosemary into the onion mixture. Simmer the sauce for 1 minute. Return the veal to the casserole, stir well. Braise the veal, covered, in the oven for 1 1/2 hours, until the meat is very tender when pierced with a fork.
• 5. While the veal is cooking, heat the remaining oil in a medium skillet. Sauté the mushrooms for 3 minutes and set aside.
• 6. When the veal is done, remove from the oven, add the mushrooms, and reseason with salt and pepper. Transfer the veal to a serving dish and garnish the top with the chopped parsley.