Veal Stew Recipes

FRENCH VEAL STEW

Steps:

• Add the butter to a large pot and place it over medium-high heat until melted. Then add the whole unpeeled garlic cloves, bay leaves and rosemary.
• Stir well and cook the herbs for a minute until fragrant. Now add the diced veal to the pot.
• Stir and let the veal brown lightly on all sides. Then add the warm chicken stock and white wine. Season with a pinch of pepper and salt.
• Cover the pot and turn the heat low. Simmer the veal for about 90 minutes. Stir regularly. In the end the stock and wine should have reduced by at least half. In the meantime peel the carrots and clean the mushrooms. Slice them both up. After 90 minutes of cooking the veal, add the sliced carrots.
• Cook for 5 minutes. In the meantime pour the cream in a high cup and add the egg yolks.
• Beat the yolks and the cream. Then add this to the veal stew.
• Stir well. Cook for another 5 minutes. The sauce should start to thicken a little. Then add the sliced mushrooms.
• Cook the stew for another 5 minutes. Then check the seasoning and add extra pepper and salt to taste. Also add the chopped parsley.
• Scoop the veal stew onto deep plates. Serve hot.

BLUEPRINT FOR VEAL STEW

Steps:

• Preheat the oven to 325 degrees.
• In an oven proof casserole, heat, until very hot, half of the oil. In small batches brown the veal cubes on all sides. When one batch is done, add more oil if you need to and continue to brown until all the veal is done. Discard the fat in the casserole and replace it with the butter. Add the carrot, onion and celery, cover and simmer 5 minutes or until onions are translucent. Add the white wine and boil down for a minute or until alcohol has evaporated. Return the veal cubes to the casserole with garlic and add just enough broth to barely cover the veal. Bring the liquid to a boil, add the bouquet garni, put a buttered piece of parchment or brown paper on top of the meat, then a lid on the casserole and set in the oven. Cook for 1 1/4 to 1 1/2 hours or until the meat is tender.
• Remove casserole from the oven and strain the contents through a sieve and the liquid into another saucepan; discard bouquet garni. Divide solids into 2 batches. Degrease the liquid and boil it down until reduced to 3 cups. Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the other half of the veal to the remaining liquid. Season with salt and pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or potatoes; garnish with parsley.

VEAL STEW

Steps:

• In 5-quart Dutch oven, over medium heat, heat butter and oil. Add veal cubes (half at a time); cook over medium heat until cubes are well browned on all sides.
• As they brown, remove to a bowl. Takes about 15-20 minutes in all.
• Return meat to Dutch oven. Add garlic, marjoram, salt, and pepper, stirring until well blended with meat.
• Sprinkle flour over meat, stirring until well blended.
• Gradually stir in chicken broth; bring to boiling, stirring. Reduce heat; simmer, covered, stirring occasionally, 1 hour.
• Add carrot, celery, and potato; simmer, covered, about 20 to 25 minutes, or until vegetables are almost tender.
• Add frozen peas; simmer, covered, 10 minutes, or until meat and vegetables are tender. Sprinkle with parsley.

VEAL SHOULDER STEW

Steps:

• Preheat oven to 350 degrees F.
• Combine flour, salt and pepper in a baggie and add veal, shaking bag to coat veal.Remove veal from baggie and shake off excess flour.
• In a large skillet, melt butter with oil over medium high heat. Add veal in batches and brown on all sides. Transfer veal to large oven proof dish (I used a 3-quart casserole).
• Using string or twine(or unwaxed dental floss works great) tie celery pieces around herb and bay leaf to make a bouquet garni. Add to veal.
• Add tomatoes, onion and garlic to skillet, and cook over medium low heat for 10 minutes or until onion is tender. Pour over veal.
• Dissolve saffron in 1/4 cup of beef broth and then stir into skillet. Add remaining broth and wine to skillet and simmer 5 minutes. Pour over veal.
• Bake covered for 1 1/2 hours.
• Uncover and bake for 1 hour.
• Discard bouquet garni.
• Serve immediately.

VEAL STEW

Steps:

• Heat oil in large skillet over moderate heat. Add veal and cover. Cook slowly, stirring occasionally, until veal browns lightly and becomes almost tender.
• Add onions, tomatoes, carrots and 1 tablespoon dill. Cook uncovered over low heat, stirring occasionally, until vegetables are tender. Add remaining 1 tablespoon dill, cilantro, scallions, salt and pepper. Cook 5 to 7 minutes longer, or until well blended.

VEAL AND MUSHROOM STEW

Steps:

• Trim veal. In a large plastic bag, shake the veal with flour to coat.
• In a large shallow Dutch oven, heat oil over med high heat, then brown veal in batches and transfer to slow cooker.
• Drain fat from Dutch oven and add 1 tbsp of butter. Fry onions, leeks, garlic and lay leaf over med heat, stirring occasionally, until onion is softened (about 5 minutes).
• Add 1/2 tsp each of the salt and pepper, all the thyme and nutmeg. Stir in stock and bring to a boil, scraping up any brown bits from the bottom of the pan.
• Pour over veal in slow cooker, then cover and cook on high for 4 to 5 hours until veal is tender.
• In a large skillet, heat remaining butter over med high heat, then saute all the mushrooms and remaining salt and pepper until lightly browned (about 10 minutes).
• Add to slow cooker along with lemon juice, then cover and cook on high for 15 minutes.Discard bay leaf and stir in cream and parsley, then serve!

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.