INSTANT POT VEAL STEW
The Instant Pot creates a tender flavorful veal stew with tomatoes, carrots, celery, garlic, onions, spinach and potatoes, bathed in a rich sauce.
Provided by Cheryl
Categories Main Course
Time 1h10m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 515 kcal, Carbohydrate 34 g, Protein 39 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 139 mg, Sodium 858 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving
EASY VEAL STEW WITH WINE, PEAS AND CARROTS
Easy Veal Stew with Wine, Peas & Carrots is a very light stew and one that practically melts in your mouth because it's simmered in wine which enriches the flavors of the carrots and peas together, making this an all-in-one meal so deliciously amazing!
Provided by 2 sisters recipes
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- In a Dutch oven or large saucepot, heat olive oil and butter on medium to high heat. Add onions and sauté for about 5 minutes, or until softened.
- Season veal chunks with 1/2 teaspoon of salt.
- Place veal into the pot. Cook veal and onions until veal is brown and fully cooked, about 15 minutes.
- Add cayenne pepper and wine. Simmer on low heat for about 3 to 5 minutes. Stir occasionally.
- Meanwhile, open a package of frozen peas and carrots, place them into a colander and rinse them under cool water.
- When the wine has been reduced, add the frozen peas and carrots, beef stock, and an additional 1/2 teaspoon of salt.
- Bring to boil. THEN leave uncovered and simmer the veal stew for 15 to 20 minutes, until the liquid has reduced a little. Stir occasionally. Taste for stew and season with salt and pepper to taste. Turn off the heat and cover with a lid. Allow the veal to sit within the broth for a few minutes. Serve warm, with a side of whole-grain noodles or rice.
- yields: 4 to 6 servings
FRENCH VEAL STEW
Time for a French classic dish: a white mushroom and succulent braised veal stew recipe... Also known as blanquette de veau!
Provided by June d'Arville
Categories Main Course
Time 3h30m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 722 kcal, ServingSize 1 serving
SPRING VEAL STEW
This is a wonderful springtime stew loaded with spring onions or shallots, fresh tarragon and peas. Much of the flavor comes from browning the veal cubes, but be careful: veal is pretty lean, so it doesn't take long to dry out. Stewing it for 15 to 20 minutes (sometimes even less) with a little splash of white wine is all it takes. Add the peas at the end, and cook until they're tender and warm - you don't want to cook all the flavor out of them, especially if they're fresh.
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put a 12-inch skillet over high heat, and a minute later add oil and butter. Add the meat, in one layer (if you use the larger amount of meat you may have to cook in batches). Cook, undisturbed, until the meat is nicely browned on the bottom, about 5 minutes.
- Add tarragon, onions and some salt and pepper. Cook, stirring occasionally, until onions soften and any meat stuck to bottom of pan is released, about 5 minutes. Add liquid, stir, reduce heat to low, and cover. Cook 30 to 40 minutes, or until the veal is tender.
- Uncover, add peas and raise the heat to medium. Cook about 5 minutes, until the peas are done. Adjust seasoning, garnish if you like and serve.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 20 grams, Fiber 5 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 895 milligrams, Sugar 5 grams, TransFat 0 grams
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
SPRING VEAL STEW
Absolutely delicious stew and low fat too. Serve with fresh crusty bread.
Provided by Laura
Categories Soups, Stews and Chili Recipes Stews Beef
Yield 4
Number Of Ingredients 10
Steps:
- In large saucepan, heat olive oil and brown veal. Add onions, green, red and yellow peppers, mushrooms, bay leaf and wine. Bring mixture to a boil, reduce heat, cover and simmer for two hours, stirring occasionally. Season with salt and pepper and serve.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 12.4 g, Cholesterol 102.1 mg, Fat 9.6 g, Fiber 2.1 g, Protein 23.6 g, SaturatedFat 2.7 g, Sodium 118.8 mg, Sugar 5.7 g
VEAL STEW WITH BACON AND WINTER VEGETABLES
This hearty stew is the perfect dinner for a cold winter's night. Bacon adds a touch of smoky flavor to the mild, tender veal.
Provided by Molly Stevens
Categories Main Course
Yield 5 to 6
Number Of Ingredients 17
Steps:
- Position a rack in the bottom third of the oven and heat the oven to 325°F.
- Spread the veal on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.
- In a 6-quart Dutch oven or other heavy-duty pot, cook the bacon in the oil over medium heat, stirring occasionally, until browned but not crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and set aside. Do not wipe out the pan.
- Heat the bacon fat over medium to medium-high heat until shimmering hot. Season about one-third of the veal with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the veal to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the veal, seasoning with salt and pepper before browning. Once all of the veal is browned, remove the pot from the heat to let it cool for a few minutes.
- Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and coarsely chopped carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in garlic, thyme, marjoram, orange zest, and bay leaves and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Return the bacon to the pot.
- Add the vermouth, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the chicken broth and 1-1/2 cups water. Bring to a boil.
- Return the veal to the pot along with any accumulated juice. Lower the heat to maintain a simmer.
- Crumple a 12×16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.
- After 30 minutes of stewing, add the celery root and carrot pieces to the pot. Cover with the parchment and lid, and cook until the veal is fork-tender, 1 to 1-1/2 hours more (shoulder cuts will take longer than leg cuts).
- Stir in the mustard. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.
Nutrition Facts : ServingSize 5 to 6, Calories 530 kcal, Fat 120 kcal, SaturatedFat 3.5 g, TransFat 14 g, Carbohydrate 24 g, Fiber 4 g, Protein 65 g, Cholesterol 260 mg, Sodium 700 mg, UnsaturatedFat 7.5 g
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.
VEAL STEW VEGETABLES
The Veal Stew Vegetables recipe out of our category Veal! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 2h
Yield 4
Number Of Ingredients 17
Steps:
- Peel onion and garlic and dice both. Peel potatoes and carrots, cut potatoes into bite size pieces and carrot into slices. Rinse veal and pat dry. Heat oil in a pan and fry veal on all sides until browned. Add prepared vegetables to the pan, mix, sauté briefly and season with paprika, salt, pepper and cumin. Add broth, bring to a boil and simmer partially covered for about 1.5 hours. Stir occasionally and add more broth as needed.
- Meanwhile, rinse bell pepper, cut in half, remove seeds and ribs and chop. Rinse tomatoes, blanch in a pot of hot water, peel, quarter, remove seeds and cut into pieces. Trim mushrooms and cut in half or into quarters depending on the size. Add mushrooms, bell pepper, tomatoes and cream during the last 20 minutes of the cooking time.
- Serve garnished with parsley and seasoned with lemon juice, salt and pepper.
VEAL VEGETABLE STEW
This simple stew is bursting with the sweet flavour of root vegetables complemented by the mild taste of tender veal. Serve with crusty whole-grain bread and a green salad.
Provided by Chef mariajane
Categories Stew
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 458.2, Fat 16.1, SaturatedFat 4.5, Cholesterol 129.2, Sodium 768.1, Carbohydrate 33.6, Fiber 6.5, Sugar 11.8, Protein 34.1
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 WITH SPRING VEGETABLES
Provided by Moira Hodgson
Categories dinner, main course
Time 1h50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Brown the pieces of veal a few at a time in a heavy casserole in the oil and remove with a slotted spoon. Pour off any excess fat. Add the shallots and garlic and saute until soft.
- Add the white wine and stir, scraping up any cooking particles from the bottom of the pan. Add the chicken stock, tomato paste, thyme, lemon peel and salt and pepper and bring to boil. Turn down heat, cover and cook gently for one hour.
- Add the carrots and cook for 20 minutes or until the vegetables are tender. Meanwhile, in a steamer cook the new potatoes and turnips until tender (about 20 minutes). Cook the green beans and peas until tender (about five minutes). Add them to the stew and serve.
Nutrition Facts : @context http, Calories 616, UnsaturatedFat 9 grams, Carbohydrate 56 grams, Fat 14 grams, Fiber 11 grams, Protein 56 grams, SaturatedFat 3 grams, Sodium 1653 milligrams, Sugar 13 grams, TransFat 0 grams
BEEF AND VEGETABLE STEW
This old fashioned beef and vegetable stew is easy to prepare and is slow cooked to perfection. The stew is rich, hearty and flavourful, and the beef is oh so tender.
Provided by Cassie Heilbron
Categories Dinner
Time 3h20m
Number Of Ingredients 16
Steps:
- Preheat oven to 160C / 320F.
- Heat 1 tablespoon oil in dutch oven or oven proof pot over medium-high heat.
- Brown meat is 2 batches, then set aside in a bowl.
- Heat 1 tablespoon oil and add brown onion and garlic. Cook, stirring, until onion has softened.
- Add paprika, mixed herbs, Worcestershire sauce and tomato paste and stir for 30 seconds.
- Add meat, stock, potatoes, carrots, pumpkin and cauliflower and season with salt and pepper, and stir to combine.
- Cover and place in the oven for 2 ½ hours.
- Add peas and cornflour mixture, stir to combine and place back into oven uncovered for a further 30 minutes.
- Serve on its own or with some crusty bread. Enjoy!
Nutrition Facts : Calories 532 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fiber 10 grams fiber, Protein 39 grams protein, SaturatedFat 8 grams saturated fat, ServingSize bowl, Sodium 1073 grams sodium, Sugar 13 grams sugar
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.
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3.1/5 (100)Category Dairy Free, Eggs Free, Main CoursesCuisine Friuli Venezia GiuliaTotal Time 1 hr 5 mins
- Add olive oil and butter to a pot and place over medium heat. Once the butter has melted, add thinly sliced onion and carrot.
- Once the onion is golden, add lightly floured meat diced meat. Brown the meat on all sides, then add the white wine, tomato sauce, salt and pepper and stir.
- Add enough water to cover the meat completely and cook in an uncovered pot for 45 to 50 minutes. Once the meat and potatoes are tender, remove the pot from the heat and serve the stew hot.
DELICIOUS VEAL RECIPES | VEAL STEW WITH PEAS AND PEARL ONIONS
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- 1. In a skillet, heat 1 tablespoon of the oil over medium-high heat. Add pancetta and cook, stirring, until browned, about 3 minutes. Using a slotted spoon, transfer to stoneware. Set pan aside.
- 2. On a plate or in a plastic bag, dredge veal in flour until evenly coated. Return pan to element over medium-high heat. Add veal, in batches, and brown on all sides, transferring to stoneware as completed and adding more oil if necessary.
- 3. Reduce heat to medium. Add remaining tablespoon (15 mL) of oil to pan. Add carrots and celery and cook, stirring, until softened, about 7 minutes. Add garlic, thyme, salt, peppercorns and bay leaves and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, stirring and scraping up brown bits from the bottom of the pan. Add stock. Return to a boil.
- 4. Transfer to stoneware. Stir in onions. Cover and cook on Low for 8 hours or on High for 4 hours, until veal is very tender. Add peas and cook on High about 10 minutes, until tender. Season to taste with pepper. If desired, add a drizzle of cream.
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- Preheat the oven to 325°. In a large enameled cast-iron casserole, melt the butter in the oil. Season the veal with salt and pepper. Add it to the casserole and cook over high heat, turning occasionally, until browned, 12 minutes. Add the wine, cover with a sheet of parchment paper and the lid and braise in the oven for about 1 hour, until the meat is nearly tender.
- Add the spinach, sorrel, romaine, watercress, leek, parsley, tarragon, chives and crème fraîche to the casserole. Stir well; season with salt and pepper. Cover again with the parchment and the lid and braise for 30 minutes longer, until the greens are wilted and the veal is tender. Transfer the stew to bowls and serve with rice.
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- 3. Toss the potatoes in the boiling water, let the water come back to a boil and cook for 3-4 minutes. Remove the potatoes from the water and spread on a baking sheet to cool.
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