Veal Stew Recipes Italian Style
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.
Recipe From allrecipes.com
Provided by MNKENNEY
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h40m
Yield 4
Number Of Ingredients 7
This stew is absolute comfort food marinating the richness of a full-bodied red wine with rosemary, garlic and veal. This winning combination results in a hearty stew ideally served over egg noodles.
Recipe From food.com
Provided by Chef mariajane
Categories Stew
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
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From allrecipes.com
Jul 6, 2020 Veal chunks are stewed with vegetables until tender and flavorful. This classic Italian dish is less soupy than stews from other …
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5/5 (3)
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- 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.
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From thedeliciousspoon.com
Dec 17, 2020 Trim into 1″ cubes. Salt & pepper – To season the veal prior to browning to seal in the flavour. Olive oil – Used to brown the meat …
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Dec 17, 2020 Trim into 1″ cubes. Salt & pepper – To season the veal prior to browning to seal in the flavour. Olive oil – Used to brown the meat …
4.7/5 (15)
Total Time 2 hrs 25 mins
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- Add 1 tbsp of olive oil to the bottom of the dutch oven pot and heat to medium-high heat. Add the veal to the pot allowing space between the pieces and brown on all sides. Work in batches transferring the browned veal to a large bowl off to the side and then add more veal to the pot. Continue this process until all the veal has been browned adding in a little olive oil as needed so the veal doesn't stick to the bottom of the pot.
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Jul 23, 2014 Preparation. In a saucepan, soften the carrots and green onions in half the oil (30 ml / 2 tbsp.). Set the pan aside, off the heat. In a …
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From ricardocuisine.com
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In the same pot, brown the shallots and garlic. Deglaze with the wine and let reduce by half. Add the broth, bay leaf and meat. Bring to a boil.
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5/5 (7)
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From foodnetwork.com
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From epicurious.com
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