Vealstewwithlemonanddill Recipes

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ITALIAN VEAL STEW



Italian Veal Stew image

Make and share this Italian Veal Stew recipe from Food.com.

Provided by caroline rogers

Categories     Stew

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb veal, cubed
1/4 cup olive oil
3 large potatoes, peeled and cut into chunks
2 tablespoons fresh parsley, chopped
3 cloves garlic, chopped
1 tablespoon fresh rosemary leaf, whole or chopped
1 (28 ounce) can plum tomatoes, diced or chef cut
salt, to taste
pepper, to taste

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.

Nutrition Facts : Calories 536.3, Fat 21.9, SaturatedFat 5.2, Cholesterol 93, Sodium 121.4, Carbohydrate 57.1, Fiber 8.7, Sugar 7.5, Protein 29.5

VEAL STEW WITH DILL



Veal Stew with Dill image

Categories     Stew     Veal     Dill     Simmer     Boil

Yield makes 4 servings

Number Of Ingredients 9

1 1/2 pounds boneless veal shoulder, cut into roughly 1 1/2-inch chunks
4 shallots, peeled
8 to 12 very small new potatoes
Salt and freshly ground black pepper
2 carrots, cut into roughly pea-sized bits (optional)
1 cup shelled fresh or frozen peas
8 scallions, roughly chopped (optional)
1/2 cup snipped fresh dill for garnish, or more to taste
Lemon wedges for serving

Steps:

  • Put the veal in a broad skillet over high heat; sear, undisturbed, for about 4 minutes, or until the underside is nicely browned (don't worry if not all of the pieces brown). Stir, then add the shallots and potatoes. Cook for another couple of minutes, then add salt, pepper, and 1 1/2 cups of water. Stir, scraping the bottom if necessary to loosen any bits of meat that may have stuck. Turn the heat to low, cover, and simmer for about 45 minutes, stirring once or twice during that period.
  • Uncover and add the carrots if you're using them; stir once, recover, and simmer for about 15 minutes more, or until the veal and potatoes are tender.
  • Uncover and add the peas and scallions if you like. Raise the heat if necessary to boil away excess liquid. Taste and adjust the seasoning, then serve, garnished with the dill and accompanied by a lemon wedge.

VEAL WITH DILL SAUCE



Veal With Dill Sauce image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

1/2 tablespoon sweet butter
1/2 tablespoon vegetable oil
3 pounds boneless veal for stew
3 tablespoons finely minced shallots
1 large clove garlic, minced
1 cup semidry white wine such as Riesling
1/2 cup well-flavored veal or chicken stock
Salt and freshly ground white pepper
1 cup heavy cream
1/4 cup finely minced fresh dill
1 teaspoon fresh lemon juice

Steps:

  • Heat the butter and oil in a heavy three-quart casserole. Add the veal and sear it until it is lightly browned. Remove the veal from the pan.
  • Add the shallots and garlic and cook over low heat until they are soft but not brown. Add the wine and stock and cook over high heat, scraping the pan. Cook until the liquid is reduced by about half.
  • Return the veal to the pan, season with salt and pepper and baste with the pan juices. Stir in the cream and half the dill. Cover and simmer for about one hour, until the veal is fork tender. If, toward the end of cooking, too much of the liquid in the pan has evaporated, add a little more stock or wine.
  • Check seasonings again and stir in the remaining dill and the lemon juice. Serve at once.

Nutrition Facts : @context http, Calories 447, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 0 grams, Protein 48 grams, SaturatedFat 12 grams, Sodium 780 milligrams, Sugar 2 grams, TransFat 0 grams

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