Veal Stew With Endive And Carrot Recipes

EASY VEGETABLE VEAL STEW

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.

VEAL STEW WITH ENDIVE AND CARROT

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.

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 WITH 40 CLOVES OF GARLIC

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).

VEAL VEGETABLE STEW

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.