Hearty Vegetable And Veal Stew Recipes

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HEARTY BEEF AND VEGETABLE SOUP



Hearty Beef and Vegetable Soup image

When you need to feed a crowd, consider this beefy favorite loaded with both fresh and frozen veggies. -Sue Straughan, Prattville, Alabama

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h

Yield 26 servings (1-1/2 cups each).

Number Of Ingredients 22

2 to 4 tablespoons canola oil
4 pounds beef stew meat
8 medium onions (2-1/4 pounds), halved and thinly sliced
12 cups water
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1-1/3 cups Worcestershire sauce
1/2 cup beef bouillon granules
12 medium red potatoes (about 3-1/2 pounds), cubed
1/2 large head cabbage, chopped
1 pound carrots, thinly sliced
6 celery ribs, thinly sliced (3 cups)
3 cups (about 15 ounces) frozen corn
3 cups (about 12 ounces) frozen peas
3 cups (about 12 ounces) frozen cut green beans
1-1/2 cups (about 15 ounces) frozen lima beans
1 bay leaf
3 teaspoons dried marjoram
3 teaspoons dried thyme
1 teaspoon salt
1 teaspoon pepper
1-1/2 cups (6 ounces) frozen sliced okra

Steps:

  • In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pot. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 1090mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 6g fiber), Protein 18g protein.

BEEF AND VEGETABLE STEW



Beef and Vegetable Stew image

This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.

Provided by Marianne

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h40m

Yield 6

Number Of Ingredients 13

1 pound cubed beef stew meat
1 tablespoon vegetable oil
1 onion, thinly sliced
1 (6 ounce) can tomato paste
1 (14.5 ounce) can low fat, low sodium beef broth
1 cup chopped carrots
3 potatoes, cubed
1 sprig fresh rosemary
1 teaspoon dried thyme
1 bay leaf
¼ teaspoon crushed red pepper flakes
10 ounces button mushrooms, quartered
1 (10 ounce) package frozen green peas, thawed

Steps:

  • Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
  • Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
  • Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
  • Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.

Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g

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

HEARTY VEGETABLE STEW RECIPE BY TASTY



Hearty Vegetable Stew Recipe by Tasty image

Here's what you need: olive oil, baby bella mushroom, yellow onion, carrots, celery stalks, garlic, dried rosemary, dried thyme, pepper, tomato paste, low sodium soy sauce, flour, dry red wine, red potato, vegetable broth, bay leaf

Provided by Rachel Gaewski

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
10 oz baby bella mushroom, quartered
1 yellow onion, diced
3 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon pepper
3 tablespoons tomato paste
2 tablespoons low sodium soy sauce
¼ cup flour
¾ cup dry red wine
4 cups red potato, diced
4 cups vegetable broth
2 leaves bay leaf

Steps:

  • In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
  • Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
  • Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
  • Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
  • Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
  • Remove the bay leaves.
  • Enjoy!

Nutrition Facts : Calories 756 calories, Carbohydrate 73 grams, Fat 45 grams, Fiber 4 grams, Protein 5 grams, Sugar 15 grams

HEARTY VEAL STEW WITH RED WINE AND SWEET PEPPERS



Hearty Veal Stew with Red Wine and Sweet Peppers image

Categories     Soup/Stew     Stew     Veal     Bell Pepper     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

2 pounds 1-inch pieces trimmed veal stew meat
1/4 cup all purpose flour
2 tablespoons extra-virgin olive oil
3 garlic cloves, flattened
2 tablespoons (1/4 stick) butter
3/4 cup dry red wine (preferably Sangiovese)
2 cups canned Italian-style tomatoes with juice
1 tablespoon crumbled dried sage leaves
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.)

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