Veal Stew With Rosemary And Peas 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.

ITALIAN VEAL STEW

Steps:

• In a large sauce pan, brown veal cubes in olive oil over medium high heat.
• Reduce heat to medium and add parsley, rosemary, garlic, salt, and pepper.
• Saute until garlic is tender but not brown, about 5 minutes.
• Add tomatoes.
• Simmer for about 15 minutes.
• Add potatoes and simmer for about 30 minutes or until potatoes are tender.

MUSTARDY VEAL STEW

Steps:

• Heat the oil in a heavy casserole. Brown mushrooms over high heat, then remove from casserole.
• Add the veal to the casserole, brown it lightly, then stir in the onion and garlic. Saute another couple of minutes, then add the stock, wine, rosemary and thyme. Return the mushrooms to the casserole.
• Cover and cook over low heat until the veal is tender, about one-and-a-half hours. Mix the mustard and cream together and stir it in. Cook uncovered about 10 minutes, until the sauce has thickened somewhat. Stir in the capers, then season with salt and pepper. Cook a few minutes longer, transfer to a serving dish and sprinkle with parsley.

VEAL STEW WITH ROSEMARY AND PEAS

Steps:

• 1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the oil over medium-high heat. Add just enough of the veal pieces as will fit comfortably in the pot in a single layer. Cook, turning frequently, until browned on all sides, about 15 minutes. Transfer the browned pieces to a dish. Repeat with the remaining veal. When browned, return the meat to the pot. 2 Stir in the onion, garlic, and rosemary. Sprinkle with salt and pepper to taste. Add the wine and bring to a simmer. Add the broth. Cover the pan and lower the heat. Simmer the veal, stirring occasionally, over low heat for 1 hour or until the meat is tender when pierced with a fork. Add a little water if the stew seems dry. 3 Stir in the peas. Cover and cook 10 minutes more. Taste and adjust seasoning. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.