Veal Stew With Endive And Carrot Recipes

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BLUEPRINT FOR VEAL STEW



Blueprint for Veal Stew image

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 8 servings

Number Of Ingredients 11

4 pounds veal shoulder cut into 1 inch cubes, patted dry
1/4 cup vegetable oil
3 tablespoons butter
2 carrots, finely cubed
1 large onion, thinly sliced
1 stalk celery finely minced
2 cloves minced garlic
1/2 cup dry white wine
Beef broth or veal stock
Bouquet garni: parsley, bay leaf and peppercorns
1 tablespoon or so of beurre manie, (paste made in equal proportions of butter and flour)

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.

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 WITH ENDIVE AND CARROT



Veal Stew With Endive And Carrot image

Provided by Mark Bittman

Categories     dinner, one pot, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons butter or olive oil
1 1/2 pounds veal stew meat in 1-inch chunks
4 heads Belgian endive
4 medium carrots, peeled and cut into 2-inch lengths
Salt and pepper to taste
1 cup chicken, beef or vegetable stock
2 tablespoons Dijon mustard, optional
2 tablespoons fresh or sour cream, optional
Chopped parsley for garnish

Steps:

  • Put butter or oil in a large skillet and turn heat to high. When butter melts or oil is hot, add meat in one layer. Cook for about 5 minutes, or until veal is browned on one side. Stir once, then move veal to one side of pan. With heat on high, add whole endives in one layer and scatter carrots over all. Cook until endives brown on one side, 1 or 2 minutes. Turn and cook another minute, then sprinkle all with salt and pepper.
  • Add stock, stir, let it cook for a minute, then turn heat to very low and cover. Cook for about 30 minutes, stirring once, until tender. If necessary, turn heat to high until sauce thickens a bit. Taste and adjust seasoning, remove to a platter, pour sauce on top and garnish with parsley. If making mustard-cream sauce, remove meat and vegetables to platter, blend mustard and cream and stir into sauce in pan until smooth. Pour over meat and vegetables. Garnish and serve.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 16 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 5 grams, Sodium 818 milligrams, Sugar 4 grams, TransFat 0 grams

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).

SPRING VEAL STEW



Spring Veal Stew image

This is a wonderful springtime stew loaded with spring onions or shallots, fresh tarragon and peas. Much of the flavor comes from browning the veal cubes, but be careful: veal is pretty lean, so it doesn't take long to dry out. Stewing it for 15 to 20 minutes (sometimes even less) with a little splash of white wine is all it takes. Add the peas at the end, and cook until they're tender and warm - you don't want to cook all the flavor out of them, especially if they're fresh.

Provided by Mark Bittman

Categories     dinner, one pot, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 tablespoon extra virgin olive oil
1 tablespoon butter
1 1/2 to 2 pounds veal cubes, no side larger than 1 1/2 inches
1 sprig fresh tarragon, or 1/2 teaspoon dried tarragon
1 pound spring onions or shallots, peeled (if large, trimmed and halved), or scallions, each cut in 2 or 3 pieces
Salt and freshly ground black pepper
1/2 cup white wine or water
1 cup fresh shelled peas, snow peas or frozen peas

Steps:

  • Put a 12-inch skillet over high heat, and a minute later add oil and butter. Add the meat, in one layer (if you use the larger amount of meat you may have to cook in batches). Cook, undisturbed, until the meat is nicely browned on the bottom, about 5 minutes.
  • Add tarragon, onions and some salt and pepper. Cook, stirring occasionally, until onions soften and any meat stuck to bottom of pan is released, about 5 minutes. Add liquid, stir, reduce heat to low, and cover. Cook 30 to 40 minutes, or until the veal is tender.
  • Uncover, add peas and raise the heat to medium. Cook about 5 minutes, until the peas are done. Adjust seasoning, garnish if you like and serve.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 20 grams, Fiber 5 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 895 milligrams, Sugar 5 grams, TransFat 0 grams

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