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
VEAL STEW WITH POTATOES, TOMATOES AND OREGANO
Categories Beef Herb Potato Tomato Bake Stew Back to School Spring Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Heat oil in heavy large pot over medium-high heat. Sprinkle veal generously with salt and pepper. Add veal and onions to pot. Sauté until veal is no longer pink, about 8 minutes. Mix in potatoes and oregano, then tomatoes. Bring stew to simmer. Cover pot; transfer to oven. Bake until veal and vegetables are tender, about 2 hours. Season stew to taste with salt and pepper. Ladle stew into shallow soup bowls and serve.
VEAL STEW WITH FENNEL AND TOMATOES
Provided by Moira Hodgson
Categories dinner, one pot, main course
Time 1h30m
Yield 4 - 6 servings
Number Of Ingredients 10
Steps:
- Pat the veal pieces dry with paper towels and season to taste with salt and pepper. Heat a tablespoon of oil in a large casserole and saute the pieces, a few at a time, until they are lightly browned on all sides. If there is any fat left in the pan, pour it off.
- Add the remaining oil and saute the fennel, garlic, carrots and onions until they are lightly browned.
- Return veal to casserole. Add tarragon and Pernod and bring to a boil, scraping up the cooking juices. Add tomatoes with their juice and stir well. Cover and simmer gently, stirring occasionally, for about 45 minutes or until the veal is tender. If more liquid is needed, add a little chicken stock or water during cooking. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 796 milligrams, Sugar 6 grams, TransFat 0 grams
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