Veal Stew Recipes
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
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VEAL STEW WITH ROSEMARY AND LEMON AND BAKED POLENTA …
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Dec 6, 2013 Veal Stew 3 tablespoons pure olive oil 3 pounds boneless veal shoulder, cut into 1 1/2-inch pieces Kosher salt Freshly ground …
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Dec 6, 2013 Veal Stew 3 tablespoons pure olive oil 3 pounds boneless veal shoulder, cut into 1 1/2-inch pieces Kosher salt Freshly ground …
5/5
Total Time 2 hrs 20 mins
- In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Add half of the veal, season with salt and pepper and cook over moderately high heat until browned all over, about 8 minutes. Transfer the veal to a plate. Repeat with another 1 tablespoon of olive oil and the remaining veal. Pour off the oil.
- In the casserole, melt the butter in the remaining 1 tablespoon of olive oil. Add the celery, onion and carrot and cook over low heat until softened and golden, about 12 minutes. Add the wine and boil over moderately high heat until almost evaporated, about 12 minutes. Add the tomato sauce, rosemary and veal, along with any accumulated juices. Cover and simmer over low heat, stirring once or twice, until the veal is very tender, about 1 hour and 15 minutes. Stir in the parsley and lemon zest and season with salt and pepper. Spoon the Baked Polenta with Parmesan into bowls, top with the veal stew and serve.
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Sep 16, 2019 Ingredients 2.2 lb (1 kg) veal shoulder, cubed 3 tbsp (45 ml) olive oil 2 shallots, chopped 2 garlic cloves, thinly sliced 1/2 cup (125 ml) …
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Sep 16, 2019 Ingredients 2.2 lb (1 kg) veal shoulder, cubed 3 tbsp (45 ml) olive oil 2 shallots, chopped 2 garlic cloves, thinly sliced 1/2 cup (125 ml) …
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Jul 31, 2008 Directions. Step 1. Preheat oven to 325°F/170°C. Step 2. Heat oil in a Dutch oven over medium high heat. Sear veal on all sides in batches. Do not crowd the pan or the meat will just steam. Once you’ve …
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Nov 8, 2021 Veal is a tender, light meat that pairs well with many flavors and can be prepared several ways. It’s a versatile delicacy, similar to our Haitian Lambi (Chonch). For this dish, be sure to wash the meat first …
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Nov 8, 2021 Veal is a tender, light meat that pairs well with many flavors and can be prepared several ways. It’s a versatile delicacy, similar to our Haitian Lambi (Chonch). For this dish, be sure to wash the meat first …
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Sep 27, 2021 Veal Stew with Potatoes (Spezzatino) is a classic Italian stew, a winter rustic confort food. Spezzatino recipe is a tasty complete meat recipe: tender veal cubes cooked slowly with the potatoes in stew. …
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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 prior to slow cooking. White or yellow onion – Chopped. Carrots – Peeled and …
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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 prior to slow cooking. White or yellow onion – Chopped. Carrots – Peeled and …
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Oct 28, 2014 Recipe 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. 4.88 from 8 votes Print Save …
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From foodnetwork.com
Nov 18, 2016 3 Reviews Level: Easy Total: 2 hr 55 min Prep: 25 min Cook: 2 hr 30 min Yield: 8 servings Nutrition Info Save Recipe Ingredients Deselect All 4 pounds veal …
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5/5 (2)
Category Main-Dish
Author Michele Urvater
Difficulty Easy
- 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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From foodnetwork.ca
Oct 4, 2002 Veal Stew by Food Network Canada Updated February 3, 2022 2.9 ( 119 ratings) Rate this recipe YIELDS 8 servings Chunks of melt-in-your-mouth tender veal with colourful vegetables in a creamy sauce is a meal in itself. ADVERTISEMENT Ingredients …
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Oct 4, 2002 Veal Stew by Food Network Canada Updated February 3, 2022 2.9 ( 119 ratings) Rate this recipe YIELDS 8 servings Chunks of melt-in-your-mouth tender veal with colourful vegetables in a creamy sauce is a meal in itself. ADVERTISEMENT Ingredients …
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Category Beef,Dinner,Main,Soup,Vegetables,Winter
Servings 8
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