VEAL STEW
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.
Provided by MNKENNEY
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h40m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 6.9 g, Cholesterol 204.1 mg, Fat 25.4 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 6.3 g, Sodium 512.1 mg, Sugar 3.7 g
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 SHOULDER STEW
Make and share this Veal Shoulder Stew recipe from Food.com.
Provided by ellie_
Categories One Dish Meal
Time 3h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Combine flour, salt and pepper in a baggie and add veal, shaking bag to coat veal.Remove veal from baggie and shake off excess flour.
- In a large skillet, melt butter with oil over medium high heat. Add veal in batches and brown on all sides. Transfer veal to large oven proof dish (I used a 3-quart casserole).
- Using string or twine(or unwaxed dental floss works great) tie celery pieces around herb and bay leaf to make a bouquet garni. Add to veal.
- Add tomatoes, onion and garlic to skillet, and cook over medium low heat for 10 minutes or until onion is tender. Pour over veal.
- Dissolve saffron in 1/4 cup of beef broth and then stir into skillet. Add remaining broth and wine to skillet and simmer 5 minutes. Pour over veal.
- Bake covered for 1 1/2 hours.
- Uncover and bake for 1 hour.
- Discard bouquet garni.
- Serve immediately.
Nutrition Facts : Calories 330.9, Fat 18.4, SaturatedFat 6.7, Cholesterol 134.3, Sodium 643.2, Carbohydrate 6.2, Fiber 1, Sugar 2.2, Protein 30.6
LEMON BRAISED VEAL SHOULDER
Fresh lemon enhances the rich, yet delicate flavor of veal. This recipe is oven braised. Cooking time is approximate since much depends on the thickness of your veal. You want to cook it until the flesh is tender and pulling away from the bones.
Provided by threeovens
Categories Veal
Time 1h40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F; season veal with pepper and half the salt.
- Place in a baking dish and surround with carrots and onions; dot veal with butter and roast until veal is lightly brown, about 25 to 30 minutes.
- Add lemon, bay leaves, garlic, and cloves to dish and mix with vegetables; add stock, wine and remaining salt.
- Reduce heat to 350 degrees F and braise, uncovered, basting every 10 minutes, until tender, about 90 minutes.
- Transfer veal and vegetables to a serving platter and keep warm.
- Strain pan juices into a heat proof bowl, skimming off and discarding fat.
- Heat a saucepan over medium heat and boil vinegar until reduced and syrupy and about 1 teaspoon.
- Stir in pan juices, increase heat to high and boil until reduced by half; taste and adjust seasonings.
- Spoon sauce over veal or serve on the side.
VEAL STEW
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.
Provided by Chef mariajane
Categories Stew
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, add cubed veal and season with salt and pepper. Add bay leaves, rosemary, minced garlic and red wine.
- Cover and refrigerate; marinate for at least 1 hour, but preferably overnight.
- Drain veal, reserving marinade in bowl on the side. Dust veal pieces with flour. In a Dutch oven or large ovenproof skillet with fitted lid, heat oil over medium-high heat.
- Working in batches, cook veal until browned on all sides, about 8 minutes per batch. Using a slotted spoon, transfer browned veal to a plate. In same skillet, add sliced garlic and fry until golden brown, about 1 minute.
- Add anchovies, olives, tomatoes and veal along with reserved marinade. Bring to a boil, cover with lid, transfer to a 350F oven and bake for 1 1/2 hours. Skim off any oil collected on top of sauce and stir.
- Serve over egg noodles with a side salad.
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