Veal And Green Bean Stew Recipes

VEAL AND GREEN BEAN STEW

Steps:

• Cut veal into 1-in. cubes. Put into pot with cold water, salt and 1 teaspoon monosodium glutamate. Cover and bring to slow boil. Reduce heat and simmer 1 hour.
• Meanwhile, wash, cut off and discard ends from green beans and cut into 1-in. pieces.
• Add beans to sauce pot, cover loosely and cook 25 minute longer, or until beans are tender.
• Dissolve bouillon cube in 1/2 cup very hot water. Set aside.
• Remove pot from heat and drain stock from meat and beans, RESERVING the stock. Return the veal and beans to pot and set aside.
• Heat butter in a small saucepan. Blend in flour, sugar, salt and 1 teaspoon monosodium glutamate. Heat until mixture bubbles. Remove from heat. Add gradually, stirring in, the reserved stock, chicken broth and vinegar. Cook rapidly, stirring constantly, until sauce thickens. Cook 1 or 2 minute longer. Blend in the parsley, savory and pepper.
• Add to pot with veal and green beans. Heat about 10 minute or until meat is thoroughly heated.

VEAL, POTATO, AND GREEN BEAN STEW

Steps:

• 1 In a large pot, cook the onions in the oil over medium heat, stirring frequently, until tender and golden, about 10 minutes. Add the veal pieces to the pot. Cook until lightly browned, about 15 minutes. 2 Sprinkle with salt and pepper. Add the rosemary and garlic. Stir in the tomato paste. Add the wine and simmer until most of the liquid evaporates, about 3 minutes. 3 Add the potatoes to the pot. Sprinkle with salt and pepper to taste. Add 2 cups water and bring the mixture to a simmer. 4 Lower the heat. Cover the pot and cook, stirring occasionally, 1 hour or until the veal is tender when pierced with a fork. 5 Add the green beans to the pot and simmer 10 minutes more or until all of the meat and vegetables are tender. 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.

VEAL STEW WITH ARTICHOKE HEARTS, FAVA BEANS, AND PEAS

Steps:

• Prepare sachet d'epice Place the aromatics on a large piece of cheesecloth, gather the edges to enclose, and tie with kitchen twine.
• Blanch favas Prepare an ice-water bath in a large bowl for shocking the beans (which stops the cooking and preserves their color). Drop the fava beans into a large pot of boiling salted water until bright green and just tender, about 2 minutes. Lift out the peas with a slotted spoon (or a spider) and plunge into the ice-water bath. Once they are thoroughly cool, drain and peel off the tough outer skins.
• Cook veal and artichokes Pour the wine into a large saucepan and bring to a boil, then reduce the heat and simmer for 1 minute (to cook off some of the alcohol). Add veal, water, and 1 teaspoon salt. Bring to a boil and skim the foam from the surface with a slotted spoon (veal produces more surface foam than other meats, so this step is important). Add herb sachet and reduce heat to a low simmer. Cook, uncovered, 1 hour, skimming the surface frequently. Add artichokes to the pot, submerging them partially in the liquid. Cook until the artichokes and veal are tender when pierced with the tip of a sharp knife, 20 to 30 minutes more, adding peas during last 3 minutes of cooking. Remove the sachet and squeeze out the liquid into the pot. Then strain the contents of the pot through a fine sieve into a bowl or large measuring cup, reserving veal, artichokes, and peas. You should have about 3 cups liquid.
• Thicken sauce Wipe out the pot and return it to the stove. First, make a roux by melting the butter over medium heat until foamy, swirling the pan to melt evenly, then whisk in the flour and cook, whisking constantly, 1 minute. Next, make a velouté by whisking the reserved liquid into the roux and bringing to a boil (again, always whisking), cooking until the mixture is smooth. (Classic culinary teaching would have you whisk cold stock into a hot roux, or vice versa, to prevent the sauce from forming lumps, but that isn't necessary as long as you whisk diligently.) Reduce heat and simmer 10 minutes.
• Make liaison (optional) Whisk together the egg yolk, if using, and heavy cream, then temper by gradually whisking in a cup of the velouté (this will allow the egg to gently heat so it doesn't curdle). Now whisk everything back into the pot and cook over gentle heat until the sauce thickens enough to coat the back of the spoon, 1 to 2 minutes. (If you prefer, omit the egg and whisk the cream directly into the velouté in the pan.)
• Serve Return the veal, artichokes, and peas to the pot along with the peeled favas and cook gently to heat through, stirring. Season with salt and pepper. Add lemon juice and chopped dill or parsley to taste.
• Ingredients
• This stew is best made in spring when all the ingredients are in season, but in a pinch, substitute frozen peas, fava beans, and even artichoke hearts, adding all at the end, just to heat through.
• BLANQUETTE DE VEAU
• Omit fava beans, peas, and artichokes. Once the veal has cooked for 1 hour and 20 minutes, melt 2 tablespoons unsalted butter in a medium saucepan over medium-high heat. Add 8 ounces small white button mushrooms and 6 ounces blanched and peeled pearl onions (page 31), tossing to combine. Pour in 1/4 cup stock from the stew and cook, stirring occasionally, until the vegetables are cooked through and the stock has reduced to a syrupy glaze, about 9 minutes. Finish with the liaison, then return veal to the pot along with the vegetables.

VEAL STEW WITH SPRING VEGETABLES

Steps:

• Brown the pieces of veal a few at a time in a heavy casserole in the oil and remove with a slotted spoon. Pour off any excess fat. Add the shallots and garlic and saute until soft.
• Add the white wine and stir, scraping up any cooking particles from the bottom of the pan. Add the chicken stock, tomato paste, thyme, lemon peel and salt and pepper and bring to boil. Turn down heat, cover and cook gently for one hour.
• Add the carrots and cook for 20 minutes or until the vegetables are tender. Meanwhile, in a steamer cook the new potatoes and turnips until tender (about 20 minutes). Cook the green beans and peas until tender (about five minutes). Add them to the stew and serve.

VEAL STEW WITH SPRING GREENS

Steps:

• Preheat oven to 325 degrees F.
• In a large oven safe casserole, melt butter and oil over medium high heat.
• Season veal with salt and pepper and add to casserole; cook until well browned on all sides, about 12 minutes.
• Add wine, cover with parchment paper, then casserole lid, and place in oven until meat is nearly tender, about 1 hour.
• Add spinach, sorrel, romaine, watercress, leek, parsley, tarragon, chives and creme fraiche; stir and season with salt and pepper.
• Return casserole to oven until greens wilt, about 30 minutes more.
• Serve with steamed white rice.