Easy Veal Stew With Wine Peas And Carrots Recipes

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EASY VEGETABLE VEAL STEW



Easy Vegetable Veal Stew image

Preparing a large quantity of this easy vegetable veal stew on the weekend ensures a healthy meal and relatively stress free weekday supper.

Provided by Maria Vannelli RD

Categories     Main

Time 2h

Number Of Ingredients 14

1 tablespoon olive oil
1 medium onion (sliced thin)
1.2-1.5 kg stewing veal (cubed in 1 inch pieces)
2 tablespoons olive oil
1/4 cup all purpose flour
2 cups white wine
3 cups chicken broth
1 bay leaf
11/2 teaspoon of dried thyme (3-4 sprigs fresh)
salt and pepper to taste
2 yellow flesh potato (cubed)
1 sweet potato (cubed)
2 carrots (sliced)
1/2 -1 cup frozen peas (optional)

Steps:

  • On medium-high heat, heat 1 tablespoon of olive oil in a medium pot.
  • Add sliced onions and cook until onions begin to soften. Stir occasionally for approximately 10 minutes.
  • While onions are cooking, cube veal into 1 inch pieces.
  • Remove cooked onions from pot and place in a bowl.
  • Add 2 tablespoons of olive oil in pot. Heat for one minute.
  • Add cubed veal pieces and brown evenly.
  • Sprinkle flour over browned veal pieces and toss until well coated (in the pot). Cook for 1-2 minutes. (Colour of stew will depend on how long you brown the flour with the veal)
  • Add the white wine while scraping the bottom of the pot.
  • Add chicken broth, bay leaf, thyme, salt, pepper and cooked onions.
  • Cover slightly and simmer gently for about 45 minutes on medium heat.
  • Add potato cubes and cook for another 10 minutes or until almost done.
  • Add sweet potato cubes and sliced carrots and cook for 5 minutes or until done.
  • Add frozen peas a few minutes before serving.

Nutrition Facts : ServingSize 1 serving, Calories 380 kcal, Carbohydrate 16 g, Protein 31 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 123 mg, Sodium 473 mg, Fiber 2 g, Sugar 2 g

VEAL STEW



Veal Stew image

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

4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 pounds veal, trimmed and cubed
1 (8 ounce) can tomato sauce
½ cup white wine
salt and pepper to taste

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 WITH PEAS



Veal With Peas image

Make and share this Veal With Peas recipe from Food.com.

Provided by sheli

Categories     Stew

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs veal stew meat (trimmed of fat)
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
1 large onion, chopped
2 (10 ounce) packages frozen peas
1 (28 ounce) can tomato puree
1 cup water

Steps:

  • Season veal with salt and pepper.
  • Brown veal and onion in sauce pan with Olive oil.
  • Add can of tomato puree and water.
  • Simmer for 1 hour.
  • Add peas and continue to cook for and additional half hour.
  • Enjoy with a crusty Italian Bread.

Nutrition Facts : Calories 391.9, Fat 15.4, SaturatedFat 5, Cholesterol 124, Sodium 559.3, Carbohydrate 27.6, Fiber 6.9, Sugar 12.6, Protein 36.6

VEAL VEGETABLE STEW



Veal Vegetable Stew image

This simple stew is bursting with the sweet flavour of root vegetables complemented by the mild taste of tender veal. Serve with crusty whole-grain bread and a green salad.

Provided by Chef mariajane

Categories     Stew

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 18

2 tablespoons all-purpose flour
1 teaspoon salt, divided
1 teaspoon freshly cracked pepper, divided
1 lb stewing veal
2 tablespoons olive oil
2 cups onions, chopped
1 cup celery, chopped
1 cup leek, chopped
2 garlic cloves, smashed
2 bay leaves
2 sprigs fresh thyme
1 sprig rosemary
1 cup dry red wine
2 cups veal or 2 cups chicken broth
2 large carrots, cut into 1-inch pieces
2 parsnips, cut into 1-inch pieces
1 cup rutabaga, cut into 1-inch pieces
1/4 cup fresh parsley, chopped

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.

Nutrition Facts : Calories 458.2, Fat 16.1, SaturatedFat 4.5, Cholesterol 129.2, Sodium 768.1, Carbohydrate 33.6, Fiber 6.5, Sugar 11.8, Protein 34.1

VEAL STEW WITH 40 CLOVES OF GARLIC



Veal Stew with 40 Cloves of Garlic image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 8 servings

Number Of Ingredients 10

3 to 4 pounds boneless veal shoulder, cubed (1 1/2 inch cubes)
1/2 cup vegetable oil
4 leeks, washed and sliced
2 carrots, sliced
1/2 cup dry white wine
2 cups veal stock or chicken broth
Bouquet garni: in a cheesecloth tie a bay leaf, whole peppercorns and sprigs of fresh dill
4 whole heads of garlic, crushed and peeled
Salt and freshly ground black pepper
Fresh dill, chopped for garnish

Steps:

  • In a heavy casserole (which can go in the oven) brown batches of the veal in the oil until golden on all sides. As you brown the cubes, remove them to a platter. When they are all brown, add the leeks and carrots to the casserole and saute them for about 3 to 4 minutes or until tender. With a slotted spoon remove the cooked vegetables and discard the fat from the casserole.
  • Preheat the oven to 325 degrees. Return the cooked leeks and carrots to the bottom of the casserole. Return the browned veal meat and place them over the vegetables. Add the wine and, over moderate heat, reduce the wine to almost nothing. Add the stock and bouquet garni and bring the liquid to a simmer. Add the garlic, salt and pepper. Cover the stew with a piece of foil with the edges turned upwards to catch the steam which will collect under the lid. Cover the casserole with a lid (or other piece of foil) and set in oven. Braise for 1 to 1 1/2 hours or until the meat is fork tender.
  • Strain the solids from the liquid and keep warm. Remove excess fat and reduce liquid to 1 1/2 cups. Adjust the seasoning. Serve dusted with fresh dill. Accompany with rice, plain boiled potatoes or the mashed potatoes and spinach (see recipe below).

LEMON HERB VEAL STEW (CROCK POT)



Lemon Herb Veal Stew (Crock Pot) image

From Slow Cookery. Use boneless veal shoulder or leg. Serve with pasta and nutmeg dusted baby carrots. If you have a newer model slow cooker, then the cooking time will be shorter (5-6 hours).

Provided by AmandaInOz

Categories     Stew

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 14

1 leek, thinly sliced (white and pale green parts only)
3 garlic cloves, pressed
1 tablespoon dried tarragon
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/4 teaspoon dried sage
2 1/2-3 lbs veal, trimmed of fat, cubed
1/3 cup all-purpose flour
3/4 cup dry white wine
1/4 cup lemon juice
1 tablespoon cornstarch
1/4 cup whipping cream
salt

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.

VEAL STEW WITH RED WINE AND PEPPERS



Veal Stew With Red Wine and Peppers image

This is from Epicurious. Received very good reviews. A few reviweiers added other vegetables such as potatoes.

Provided by Wendys Kitchen

Categories     Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs trimmed veal stew meat, 1 inch pieces
1/4 cup all-purpose flour
2 tablespoons extra virgin olive oil
3 garlic cloves, flattened
2 tablespoons butter
3/4 cup dry red wine (preferably Sangiovese)
2 cups canned italian-style tomatoes with juice
1 tablespoon crumbled dried sage
2 red bell peppers, cut into 2x1/2-inch strips
2 tablespoons drained capers

Steps:

  • Toss veal with flour in medium bowl; shake off excess. Sprinkle veal with salt and pepper. Heat oil in heavy large pot over medium-high heat.
  • Add garlic; sauté 1 minute. Discard garlic.
  • Add butter to same pot and let melt. Working in batches, add veal to pot and sauté until brown, about 6 minutes per batch.
  • Using slotted spoon, transfer veal to bowl. Add wine, tomatoes with juices and sage to pot, breaking up tomatoes with back of spoon and scraping up any browned bits.
  • Return veal and any accumulated juices to pot; bring to boil. Reduce heat to medium-low, cover and simmer 30 minutes.
  • Add bell peppers to stew; cover and simmer until veal and peppers are very tender, stirring frequently, about 50 minutes.
  • Stir in capers. Season to taste with salt and pepper.
  • (Can be made 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Before serving, rewarm over medium heat, stirring often.).

PRESSURE COOKER VEAL STEW QUICK AND EASY



Pressure Cooker Veal Stew Quick and Easy image

Make and share this Pressure Cooker Veal Stew Quick and Easy recipe from Food.com.

Provided by petlover

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs lean veal stew meat
1/2 cup all-purpose flour
3 tablespoons olive oil
1 onion
4 garlic cloves
1/2 cup canned chopped tomato
1/2 cup white wine
1 cup chicken broth
1/4 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf

Steps:

  • Cut veal into chunks.
  • Dredge Veal in flour.
  • Heat oil in pressure cooker and brown veal-set aside veal.
  • In same oil, saute chopped onions and chopped garlic until lightly browned.
  • Add veal back to pot along with the rest of the ingredients.
  • Put pressure cooker cover on and bring to full.
  • Cook at full for 15 minutes.
  • Turn off heat and let cooker come down to temp slowly.
  • Serve over rice.

Nutrition Facts : Calories 445.1, Fat 22.2, SaturatedFat 6.3, Cholesterol 139.5, Sodium 621.6, Carbohydrate 17.5, Fiber 1.3, Sugar 2.3, Protein 36.5

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