Veal Vegetable Stew Recipes

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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 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

VEAL STEW



Veal Stew image

My aunt gave me this delicious recipe years ago, and it's still my favorite veal dish! This tomato and white wine sauce keeps the meat tender and moist during cooking. Serve over buttered noodles. Hope you enjoy it as much as our family does.

Provided by MNKENNEY

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h40m

Yield 4

Number Of Ingredients 7

4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 pounds veal, trimmed and cubed
1 (8 ounce) can tomato sauce
½ cup white wine
salt and pepper to taste

Steps:

  • In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
  • Add meat to the pot, and brown evenly.
  • Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 6.9 g, Cholesterol 204.1 mg, Fat 25.4 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 6.3 g, Sodium 512.1 mg, Sugar 3.7 g

VEAL STEW WITH SPRING VEGETABLES



Veal Stew With Spring Vegetables image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h50m

Yield 4 servings

Number Of Ingredients 15

2 pounds stewing veal cut in 1 1/2-inch cubes
2 tablespoons peanut or vegetable oil
2 shallots, chopped
1 clove garlic, minced
1 cup white wine
1 cup chicken stock
1 tablespoon tomato paste
1 tablespoon fresh thyme leaves
1 piece lemon peel
Coarse salt and freshly ground pepper to taste
8 baby carrots, left whole
8 new potatoes, scrubbed
3 small white turnips, peeled and quartered
1/2 pound green peas
1/4 pound green beans

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.

Nutrition Facts : @context http, Calories 616, UnsaturatedFat 9 grams, Carbohydrate 56 grams, Fat 14 grams, Fiber 11 grams, Protein 56 grams, SaturatedFat 3 grams, Sodium 1653 milligrams, Sugar 13 grams, TransFat 0 grams

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