Rich Oven Veal Stew Recipes

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.

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.

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.

RICH OVEN VEAL STEW

Steps:

• 1. Heat oven to 350°F. In 1-gallon resealable food storage plastic bag, combine flour, 1/2 teaspoon salt, nutmeg and white pepper shake to mix. Add veal cubes shake to coat.2. Melt margarine with oil in Dutch oven over medium-high heat. Add veal cook and stir until browned. Stir in wine, potatoes, carrots, onions and mushrooms. Bring to a boil. Remove from heat cover.3. Bake at 350°F. for 1 1/2 hours or until veal and vegetables are tender. Add sour cream mix well. Season to taste with salt.Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 560 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g 28% * Saturated Fat: 6 g 30% * Cholesterol: 135 mg 45% * Sodium: 480 mg 20% * Total Carbohydrate: 49 g 16% * Dietary Fiber: 5 g 20% * Sugars: 7 g * Protein: 37 g * Vitamin A: 210% * Vitamin C: 25% * Calcium: 10% * Iron: 25% * Dietary Exchanges: 3 Starch, 1 Vegetable, 3 1/2 Lean Meat, 2 Fat or 3 Carbohydrate, 1 Vegetable, 3 1/2 Lean Meat, 2 FatSee Cook's Note: How to Thicken Stews

VEAL VEGETABLE STEW

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.