Easy Veal Stew With Wine Peas And Carrots Recipes

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.

EASY VEAL STEW WITH WINE, PEAS AND CARROTS

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

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.

HEARTY BEEF STEW WITH GREEN PEAS AND CARROTS

Steps:

• Preheat oven to 200°F. Place meat in a large bowl. Sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in a large nonreactive soup kettle; add meat to pan in two batches. Brown meat on all sides, about 5 minutes per batch, adding an additional 1 tablespoon oil if necessary. Transfer meat to a platter.
• Add onions to pot; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté for about 30 seconds longer. Stir in flour and cook until lightly colored, 1 to 2 minutes. Stir in wine, scraping up any browned bits that may have stuck to pan. Add chicken broth, bay leaves and thyme; bring to simmer. Add meat and return to a simmer. Cover and place in oven, and simmer until meat is just tender, 2 1/2 to 3 hours. (Stew can be cooled at this point, covered and refrigerated up to 3 days.)
• Before serving, bring 1 inch water to a boil in a steamer pot. Place carrots in steamer basket and lower into pot. Steam until just tender, about 6 minutes.
• Add steamed carrots and uncooked peas to fully cooked stew; cover and let stand to blend flavors, about 5 minutes. Stir in parsley, adjust seasonings and serve.

VEAL STEW WITH SNOW PEAS

Steps:

• Heat two tablespoons of the olive oil in a heavy casserole. Add the onion, carrots and celery and saute over low heat until soft but not brown. Add the garlic and continue to saute for a minute or two. Remove from heat.
• Dry the veal on paper toweling. Add the remaining oil to a heavy skillet and add as much of the veal as you can at a time without crowding. Brown the veal pieces over medium- high heat. As they are browned, place them over the vegetables in the casserole. When the veal is all browned, add the wine to the skillet and cook, scraping the skillet until all the particles are dissolved.
• Pour the contents of the skillet over the meat and vegetables in the casserole, add the tomatoes, bay leaf, thyme, and salt and pepper to taste.
• Bring the casserole to a simmer, cover and simmer for 1 1/2 hours, until the veal is tender. Stir in the lemon juice and recheck the seasonings.
• Add the snow peas and cook just long enough for the snow peas to turn bright green and become tender, about five minutes. Sprinkle with parsley and scallions and serve.

VEAL STEW WITH SPRING VEGETABLES

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.

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, CARROT AND CHESTNUT RAGOûT

Steps:

• Preheat oven to 400°F. Using small sharp knife, cut an X in each chestnut. Place in roasting pan. Bake until tender and shells loosen, about 35 minutes. Cool slightly. Remove hard shell and papery brown skin from each nut. Set nuts aside.
• Pat veal pieces dry with paper towels. Sprinkle with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add veal to pot and cook until brown on all sides, about 10 minutes. Using slotted spoon, transfer veal to large bowl.
• Heat 2 tablespoons oil in same pot. Add onion, garlic and bay leaf. Reduce heat to medium; cover and cook until onion is tender, stirring occasionally, about 5 minutes. Stir in broth and wine. Add veal and any accumulated juices from bowl. Bring to boil. Reduce heat. Cover; simmer 45 minutes, stirring occasionally.
• Add carrots to stew. Cover and cook until carrots are almost tender, about 25 minutes. Uncover and cook until meat is very tender and liquid is reduced to thin sauce consistency, about 25 minutes longer. Stir in nuts and sage. Simmer until nuts are heated through, about 3 minutes. Discard bay leaf. Transfer ragout to bowl.