Best 2 Spring Veal Stew Recipes

Spring is the perfect time to enjoy a comforting and flavorful stew made with tender spring veal. With its sweet and delicate taste, spring veal lends itself beautifully to slow-cooking, resulting in melt-in-your-mouth meat that pairs perfectly with an array of vegetables and herbs. This comprehensive guide will provide you with the best recipes and techniques for cooking an unforgettable spring veal stew, ensuring that your next meal will be a culinary delight.

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SPRING VEAL STEW

Spring Veal Stew image

Absolutely delicious stew and low fat too. Serve with fresh crusty bread.

Provided by Laura

Categories Soups, Stews and Chili Recipes Stews Beef

Yield 4

Number Of Ingredients 10

Ingredients

1 pound veal, trimmed and cubed
1 tablespoon olive oil
1 onions, quartered
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
¾ cup fresh sliced mushrooms
1 bay leaf
2 cups dry white wine
salt and pepper to taste

Steps:

In large saucepan, heat olive oil and brown veal. Add onions, green, red and yellow peppers, mushrooms, bay leaf and wine. Bring mixture to a boil, reduce heat, cover and simmer for two hours, stirring occasionally. Season with salt and pepper and serve.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 12.4 g, Cholesterol 102.1 mg, Fat 9.6 g, Fiber 2.1 g, Protein 23.6 g, SaturatedFat 2.7 g, Sodium 118.8 mg, Sugar 5.7 g

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

Ingredients

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

Tips:

Choose High-Quality Veal: Opt for fresh, high-quality veal to ensure the best flavor and tenderness in your stew.
Brown the Veal: Browning the veal before stewing adds depth of flavor and color to the dish. Do this in batches if necessary to prevent overcrowding the pan.
Use a Variety of Vegetables: Incorporate a variety of vegetables such as carrots, celery, onions, and potatoes for a nutritious and flavorful stew.
Don't Overcook the Veal: Veal is a delicate meat, so avoid overcooking it to prevent it from becoming tough. Simmer the stew until the veal is tender but still slightly firm.
Add Herbs and Spices: Enhance the flavor of the stew with a blend of herbs and spices such as thyme, rosemary, bay leaves, and black pepper.
Deglaze the Pan: Before adding the liquids to the stew, deglaze the pan with a splash of wine or broth to dissolve any browned bits and add extra flavor.
Simmer Slowly: Allow the stew to simmer slowly over low heat for at least 1 hour or until the vegetables are tender and the sauce has thickened.
Adjust Seasoning: Taste the stew towards the end of cooking and adjust the seasoning if needed.

Conclusion:

With its tender veal, flavorful vegetables, and rich sauce, this spring veal stew makes for a hearty and delicious meal. The combination of fresh ingredients and traditional cooking techniques results in a classic dish that is perfect for a special occasion or a cozy family dinner. Experiment with different vegetables, herbs, and spices to create your own unique variation of this timeless recipe. Remember to select high-quality veal, brown it properly, and simmer the stew slowly for the best results. Enjoy this flavorful and satisfying spring veal stew with your loved ones, and savor the comforting warmth it brings to your table.