Grandmas Veal Stew Recipes

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GRANDMA'S VEAL STEW



grandma's veal stew image

Make and share this grandma's veal stew recipe from Food.com.

Provided by chia2160

Categories     Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

3 slices bacon, chopped
3 tablespoons butter
1/4 cup chopped onion, more to taste
1/2 lb sliced mushrooms
2 lbs veal stew meat
2 cups water or 2 cups chicken stock
thyme, tarragon,salt,pepper to taste
1 cup sour cream
paprika

Steps:

  • place bacon, butter, onions and mushrooms in pan, saute until softened, remove and place aside add veal, brown on all sides.
  • add bacon mixture back to pot, add water and bring to boil, simmer covered for 1 hr add sour cream, do not boil, granish w/paprika.

VEAL STEW WITH LEMON AND DILL



Veal Stew With Lemon and Dill image

Make and share this Veal Stew With Lemon and Dill recipe from Food.com.

Provided by JennyMidget

Categories     Stew

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

700 g lean veal, diced
1/2 cup plain flour
2 teaspoons sunflower oil
1 brown onion, sliced
2 tablespoons lemon juice
1 cup water
1 cup white wine
200 g sliced mushrooms
2 cups frozen peas
1/2 cup fresh dill
ground black pepper

Steps:

  • Coat veal pieces in flour. Brown in pan.
  • Add onion to pan, cook until soft.
  • Sprinkle in lemon juice.
  • Add water and wine, stir.
  • Add dill.
  • Simmer 45 minutes, stirring occasionally.
  • Add mushrooms, peas, and pepper to taste.
  • Simmer a further 15 minutes.

Nutrition Facts : Calories 453.3, Fat 14.8, SaturatedFat 5.3, Cholesterol 143.8, Sodium 225.5, Carbohydrate 27.4, Fiber 4.5, Sugar 6.3, Protein 41

ITALIAN BEEF OR VEAL STEW



Italian Beef or Veal Stew image

Beef stew the way my grandmother used to make it! A good hearty dinner on a cold winter night, served with lots of warm, crusty, Italian bread for dunking into the sauce, mmmmmmm....... Tastes even better the second day.

Provided by Dee514

Categories     Stew

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 lbs lean beef or 2 lbs veal, cut into cubes (or 1 pound of each)
1 medium onion, sliced
1 clove garlic, minced
1 lb white mushrooms or 1 lb baby bella mushroom, cleaned and cut into quarters
3 -4 tablespoons olive oil
1 (28 ounce) can Italian plum tomatoes (or 2 14 ounce cans of tomato puree)
4 -6 carrots, cut into 1 inch pieces
5 large peeled potatoes, cut into bite sized pieces
1 lb fresh green string bean, cleaned and cut into bite sized pieces
1/2 cup dry red wine
1 bay leaf
1/4 teaspoon dried basil, crushed (optional)
1/4 teaspoon dried oregano, crushed (optional)
salt, to, your, taste
pepper, to, your, taste
1 quart boiling water

Steps:

  • In a 6 quart pot, brown the meat with the onions in oil.
  • Add the mushrooms, and cook until the juices start to run.
  • Add the tomatoes, basil, oregano, garlic, wine and bay leaf to the pot and cook for about 15-20 minutes, stirring occasionally.
  • Add the carrots, potatoes and just enough boiling water to cover the vegetables.
  • Continue cooking, stirring occasionally, for about another 15-20 minutes, or until vegetables are almost tender.
  • Add the green beans and a bit more boiling water if necessary to cover the green beans.
  • Continue cooking over medium low heat until all vegetables are tender, about 10 more minutes.
  • Add salt and pepper to taste, stir well.
  • Serve with a good crusty bread.

Nutrition Facts : Calories 1011, Fat 37.8, SaturatedFat 13.2, Cholesterol 158.8, Sodium 285.6, Carbohydrate 109.3, Fiber 18.9, Sugar 19, Protein 61.1

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