Low Carb Veal Stew Recipes

INSTANT POT VEAL STEW

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.

LOW CARB VEAL STEW

Steps:

• Brown veal in olive oil. Add onion and garlic sauté until soft. Add wine, water tomatoe paste, and oregano and bring to a boil. Toss in carrots and mushrooms. Cover and cook over low heat for 2 hours. About 15 minutes before serving, mix together egg yolks and cream. Slowly stir into stew but do not boil. Add salt & pepper.

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

Steps:

• In 5-quart Dutch oven, over medium heat, heat butter and oil. Add veal cubes (half at a time); cook over medium heat until cubes are well browned on all sides.
• As they brown, remove to a bowl. Takes about 15-20 minutes in all.
• Return meat to Dutch oven. Add garlic, marjoram, salt, and pepper, stirring until well blended with meat.
• Sprinkle flour over meat, stirring until well blended.
• Gradually stir in chicken broth; bring to boiling, stirring. Reduce heat; simmer, covered, stirring occasionally, 1 hour.
• Add carrot, celery, and potato; simmer, covered, about 20 to 25 minutes, or until vegetables are almost tender.
• Add frozen peas; simmer, covered, 10 minutes, or until meat and vegetables are tender. Sprinkle with parsley.

LEMON HERB VEAL STEW (CROCK POT)

Steps:

• In a 3 quart or larger slow cooker, combine leek, garlic, tarragon, lemon zest, thyme, white pepper and sage.
• Coat veal cubes with flour, then add to slow cooker.
• Pour in wine and lemon juice.
• Cover and cook on low until veal is very tender when pierced (7-8 hours).
• In a small bowl, mix cornstarch and cream. Blend into stew.
• Increase cooker to high. Cover and cook, stirring 2 to 3 times, until sauce is thickened (about 15 minutes).
• Season to taste with salt.
• Garnish with fresh tarragon and lemon slices.