Best 20 Veal Stew Recipes

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Veal stew is a classic dish that can be enjoyed by people of all ages. It is a hearty and flavorful meal that is perfect for a cold winter day. Veal stew is also relatively easy to make, making it a great option for busy weeknights. The key to a great veal stew is using high-quality ingredients and cooking it low and slow. This will allow the flavors to develop and the meat to become tender.

Let's cook with our recipes!

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 SHALLOTS AND WILD MUSHROOMS



Veal Stew with Shallots and Wild Mushrooms image

When stewed, whole shallots and hearty chunks of potato and veal are tender enough to cut with a fork. Serve this easy, elegant stew with wide egg noodles.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 15

1 tablespoon olive oil
1 pound lean veal shoulder, cut into 1 1/2-inch cubes
1/2 teaspoon salt
Freshly ground black pepper
20 shallots (about 1 1/2 pounds), peeled and left whole
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup dry white wine
1 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
8 fresh sage leaves, or 1 teaspoon dried
2 fresh large sprigs thyme, or 1/8 teaspoon dried
2 Yukon gold potatoes (about 1/2 pound), peeled and cut into 3/4-inch pieces
4 ounces cremini or button mushrooms, thinly sliced
4 ounces oyster or shiitake mushrooms, stemmed and thinly sliced
2 tablespoons snipped fresh chives

Steps:

  • Heat oil in a large saucepan or Dutch oven over medium-high heat. Season veal with salt and pepper, and saute quickly, stirring to brown the pieces on all sides. Remove to a platter.
  • Reduce heat to medium, add shallots and 3 tablespoons water, and saute until water has evaporated, about 1 minute. Add garlic and flour, and cook, stirring, for 1 minute longer. Add wine and simmer for 2 minutes. Add stock, the veal with any juices from platter, sage, and thyme, and bring to a boil. Reduce heat so that stew is barely simmering, cover, and cook for 30 minutes. Add potatoes, cover, and cook for 25 minutes longer, or until meat and potatoes are tender.
  • Heat a large nonstick skillet over medium-high heat until it is very hot. Add mushrooms, and cook, stirring, for about 3 minutes (if mushrooms stick to the pan, add a tablespoon of water). Add mushrooms to the stew, and stir briefly. Just before serving, remove the thyme sprigs, and stir in chives.

Nutrition Facts : Calories 336 g

VEAL AND MUSHROOM STEW



Veal and Mushroom Stew image

A fabulous slow cooker recipe from Canadian Living! You may need more salt depending on what kind of stock you use and your taste!

Provided by Cadillacgirl

Categories     Veal

Time 5h20m

Yield 8 serving(s)

Number Of Ingredients 17

2 1/2 lbs stewing veal, cubed
1/3 cup flour
2 tablespoons vegetable oil
2 tablespoons butter
1 onion, chopped
3 leeks, chopped (white and light green parts only!)
2 garlic cloves, minced
1 bay leaf
3/4 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2 1/2 cups chicken stock
4 cups mushrooms (small button or cremini)
2 cups shiitake mushroom caps
2 tablespoons lemon juice
1/2 cup whipping cream
1/4 cup fresh parsley, chopped

Steps:

  • Trim veal. In a large plastic bag, shake the veal with flour to coat.
  • In a large shallow Dutch oven, heat oil over med high heat, then brown veal in batches and transfer to slow cooker.
  • Drain fat from Dutch oven and add 1 tbsp of butter. Fry onions, leeks, garlic and lay leaf over med heat, stirring occasionally, until onion is softened (about 5 minutes).
  • Add 1/2 tsp each of the salt and pepper, all the thyme and nutmeg. Stir in stock and bring to a boil, scraping up any brown bits from the bottom of the pan.
  • Pour over veal in slow cooker, then cover and cook on high for 4 to 5 hours until veal is tender.
  • In a large skillet, heat remaining butter over med high heat, then saute all the mushrooms and remaining salt and pepper until lightly browned (about 10 minutes).
  • Add to slow cooker along with lemon juice, then cover and cook on high for 15 minutes.Discard bay leaf and stir in cream and parsley, then serve!

VEAL STEW MARENGO



Veal Stew Marengo image

Provided by Mimi Sheraton

Categories     dinner, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 18

2 1/2 pounds well trimmed veal shoulder, cut in 2-inch pieces
Salt and black pepper
1/2 cup olive oil, or as needed
1/2 pound mushrooms, coarsely chopped
12 to 15 small white onions
4 tablespoons unsalted butter
1 1/2 tablespoons flour
2 cloves garlic, minced
3 shallots, minced
1 cup dry white wine
1 cup hot veal stock or hot water
3 sprigs parsley
1 bay leaf
Pinch of leaf thyme
2 large tomatoes, peeled, seeded and diced, or 2 canned tomatoes, well drained and diced
1 or 2 teaspoons tomato puree (not paste), if needed
About 12 slices toasted round of French bread rubbed with garlic
Minced parsley for garnish

Steps:

  • Dry veal pieces with paper towel, then sprinkle lightly on all sides with salt and pepper.
  • Heat olive oil in heavy Dutch oven or casserole. When it begins to smoke add layer of veal. Pieces should not touch each other. Brown over moderate heat, turning pieces so they brown evenly. When first batch is brown, remove and reserve. Add second batch and continue until brown. Add more oil if needed.
  • Add mushrooms to pan and brown quickly. When juice subsides, remove mushrooms. Add onions to pan and stir in hot fat until golden brown on all sides. Remove from pan.
  • Pour oil from pot leaving about 2 tablespoons. Return veal to pan and add butter. Stir over low heat until butter melts. Sprinkle veal with flour. Saute over moderate heat and stir with wooden spoon until flour is absorbed.
  • Add garlic, shallots, wine, stock or water, parsley, bay leaf, thyme and tomatoes. Bring to boil. Cover pan, reduce heat and simmer gently but steadily for about 45 minutes or until meat is almost entirely tender. Add more wine and stock if needed.
  • Return mushrooms and onions to pan and cook for 30 minutes or until meat and onion are tender. Adjust seasonings, remove bay leaf and parsley, and skim fat from surface of sauce. If sauce seems thin, or if color needs brightening, stir in tomato puree and simmer for 5 minutes.
  • Turn into serving dish and top with minced parsley and toasted French bread. Boiled potatoes, green noodles or rice are optional garnishes.

Nutrition Facts : @context http, Calories 671, UnsaturatedFat 22 grams, Carbohydrate 37 grams, Fat 37 grams, Fiber 6 grams, Protein 43 grams, SaturatedFat 11 grams, Sodium 1358 milligrams, Sugar 12 grams, TransFat 0 grams

VEAL STEW WITH SHALLOTS AND MUSHROOMS



Veal Stew With Shallots and Mushrooms image

I have not tried this as of yet. This recipie comes from Martha Stewart. I guessed on the Prep Time but the cooking time is accurate.

Provided by ShelleyGirl13

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 lb lean veal shoulder, cut into 1 1/2-inch cubes
1/2 teaspoon salt
fresh ground black pepper
20 shallots, peeled and left whole
2 garlic cloves, minced
1 tablespoon all-purpose flour
1/2 cup dry white wine
1 1/2 cups homemade chicken stock or 1 1/2 cups canned low sodium chicken broth, skimmed of fat
8 fresh sage leaves
2 large fresh thyme sprigs
2 yukon gold potatoes, peeled and cut into 3/4-inch pieces
4 ounces button mushrooms, thinly sliced
4 ounces oysters or 4 ounces shiitake mushrooms, stemmed and thinly sliced
2 tablespoons snipped fresh chives

Steps:

  • Heat oil in a large saucepan or Dutch oven over medium-high heat. Season veal with salt and pepper, and saute quickly, stirring to brown the pieces on all sides. Put into a platter.
  • Reduce heat to medium, add shallots and 3 tablespoons water, saute until water has evaporated, about 1 minute. Add garlic and flour, and cook, stirring, for 1 minute longer. Add wine and simmer for 2 minutes. Add stock, the veal with any juices from platter, sage, and thyme, and bring to a boil. Reduce heat so that stew is barely simmering, cover, and cook for 30 minutes. Add potatoes, cover, and cook for 25 minutes longer, or until meat and potatoes are tender.
  • Heat a large nonstick skillet over medium-high heat until hot. Add mushrooms, and cook, stirring, for about 3 minutes (if mushrooms stick to the pan, add a tablespoon of water). Add mushrooms to the stew, and stir briefly. Just before serving, remove the thyme sprigs, and stir in chives.
  • Enjoy.

Nutrition Facts : Calories 403.4, Fat 11.5, SaturatedFat 3.5, Cholesterol 108.3, Sodium 1020, Carbohydrate 36.3, Fiber 1.6, Sugar 1.9, Protein 33.9

PRESSURE COOKER VEAL STEW WITH SHALLOTS AND WILD MUSHROOMS



Pressure Cooker Veal Stew with Shallots and Wild Mushrooms image

Egg noodles are the perfect side dish for this elegant stew.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 14

1 1/2 pounds lean veal shoulder, cut into 1 1/2-inch cubes
Coarse salt and freshly ground pepper
3 1/2 tablespoons olive oil
4 ounces cremini or button mushrooms, thinly sliced
4 ounces oyster or shiitake mushrooms, stemmed and thinly sliced
2 cloves garlic, minced
2/3 cup dry white wine
1 tablespoon all-purpose flour
2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
8 fresh sage leaves, or 1 teaspoon dried
2 fresh large sprigs thyme, or 1/8 teaspoon dried
1 pound small shallots, peeled
1 1/4 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
2 tablespoons snipped fresh chives

Steps:

  • Sprinkle veal with salt and pepper. Pour 1 1/2 tablespoons olive oil into the pressure cooker, and place over medium-high heat. Cook veal in batches without crowding, until browned on all sides, about 5 minutes. Remove from pot, and transfer to a dish.
  • Add remaining 2 tablespoons olive oil and mushrooms, and cook, stirring until golden, 2 to 3 minutes. Add garlic, and cook for 1 minute. Remove from pot, and transfer to a dish.
  • Add wine. Scrape up any browned bits from the bottom. Add flour, and cook, stirring for 1 minute. Add reserved veal, stock, sage, and thyme, and bring to a boil. Reduce heat to medium. Attach cover, and bring pressure to the second red ring. Adjust heat to maintain pressure, and cook for 20 minutes. Turn off heat, and lower pressure using the natural release method (see instruction booklet). Remove cover.
  • Add shallots, potatoes, and reserved mushrooms, and place over medium heat. Attach cover, and bring pressure to second red ring. Adjust heat to maintain pressure, and cook for 4 minutes. Turn off heat, and allow pressure to decrease using the natural release method. Remove thyme sprigs, and stir in chives. Serve.

VEAL AND MUSHROOM STEW OVER MASCARPONE RAVIOLI



Veal and Mushroom Stew over Mascarpone Ravioli image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h10m

Yield 8 first course servings

Number Of Ingredients 17

1/2 cup peeled, seeded, and chopped tomatoes
2 tablespoons plus 1 teaspoon chopped garlic
2 cups veal reduction
2 tablespoons butter
1 tablespoon finely chopped fresh parsley leaves
8 ounces mascarpone cheese
2 tablespoons chiffonade fresh basil leaves
32 squares fresh pasta (3 by 3 inches) such as wonton wrappers
4 ounces grated Parmigiano-Reggiano
Chopped fresh chives, for garnish
2 tablespoons olive oil
1 pound ground veal
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup finely chopped onions
1 pound assorted exotic mushrooms, cleaned and stemmed
2 tablespoons minced shallots

Steps:

  • Heat the olive oil in a large saute pan, over medium heat. Season the veal with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add the veal to the pan and brown, about 5 to 6 minutes. Add the onions and saute for 2 minutes. Add the mushrooms and 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook for 3 to 4 minutes, or until the mushrooms have released most of their liquid. Add the shallots and tomatoes and cook for 2 minutes. Add the 2 tablespoons of garlic and saute for 1 minute. Add the veal reduction and bring the liquid up to a boil. Reduce to a simmer and cook for 6 to 8 minutes. Adjust seasonings with salt and pepper, to taste. Stir in the butter and parsley. Set aside and keep warm.
  • Bring a pot of salted water to a boil. In a mixing bowl, combine the cheese, remaining teaspoon of garlic, remaining 1/4 teaspoon of salt, remaining 1/8 teaspoon pepper and basil. Mix well. Divide the cheese mixture evenly among the centers of each of 16 squares of the fresh pasta. With a little water, lightly wet the edges of the pasta. Place the remaining pasta squares over the cheese. Press the 2 squares of pasta together tightly, then crimp using the tines of a fork to seal the ravioli completely. Place the ravioli in the boiling water, in batches if necessary, and cook until tender, about 4 to 5 minutes. Remove from the water and drain completely.
  • To serve, place 2 ravioli in the center of each shallow bowl. Spoon the stew over the pasta. Garnish with the cheese and chives.

VEAL STEW WITH ARTICHOKE HEARTS, FAVA BEANS, AND PEAS



Veal Stew with Artichoke Hearts, Fava Beans, and Peas image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 20

4 to 5 sprigs flat-leaf parsley
2 sprigs thyme
2 dried bay leaves
1 garlic clove, crushed and peeled
1 small onion, thickly sliced
1 medium carrot, sliced 1 inch thick
1/4 teaspoon whole black peppercorns
1 pound fresh fava beans, shelled (to yield 1 cup)
1/4 cup dry white wine
2 pounds boneless veal shoulder, cut into 1 1/2-inch cubes
6 cups water
1 teaspoon coarse salt
3 large fresh artichoke hearts, each cut into sixths
1 pound fresh green peas, shelled (to yield 1 cup)
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 large egg yolk (optional)
1/4 cup heavy cream
Juice of 1 lemon, or to taste
Coarsely chopped fresh dill or parsley

Steps:

  • Place the aromatics on a large piece of cheesecloth, gather the edges to enclose, and tie with kitchen twine.
  • Prepare an ice-water bath in a large bowl for shocking the beans (which stops the cooking and preserves their color). Drop the fava beans into a large pot of boiling salted water until bright green and just tender, about 2 minutes. Lift out the beans with a slotted spoon (or a spider) and plunge into the ice-water bath. Once they are thoroughly cool, drain and peel off the tough outer skins.
  • Pour the wine into a large saucepan and bring to a boil, then reduce the heat and simmer for 1 minute (to cook off some of the alcohol). Add veal, water, and 1 teaspoon salt. Bring to a boil and skim the foam from the surface with a slotted spoon (veal produces more surface foam than other meats, so this step is important). Add herb sachet and reduce heat to a low simmer. Cook, uncovered, 1 hour, skimming the surface frequently. Add artichoke hearts to the pot, submerging them partially in the liquid. Cook until the artichokes and veal are tender when pierced with the tip of a sharp knife, 20 to 25 minutes more, adding peas during the last 3 minutes of cooking. Remove the sachet and squeeze out the liquid into the pot. Then strain the contents of the pot through a fine sieve into a bowl or large measuring cup, reserving veal, artichokes, and peas. You should have about 3 cups liquid.
  • Wipe out the pot and return it to the stove. First, make a roux by melting the butter over medium heat until foamy, swirling the pan to melt evenly, then whisk in the flour and cook, whisking constantly, 1 minute. Next, make a veloute by whisking the reserved liquid into the roux and bringing to a boil (again, always whisking), cooking until the mixture is smooth. (Classic culinary teaching would have you whisk cold stock into a hot roux, or vice versa, to prevent the sauce from forming lumps, but that isn't necessary as long as you whisk diligently.) Reduce heat and simmer 10 minutes.
  • Whisk together the egg yolk, if using, and heavy cream, then temper by gradually whisking in a cup of the veloute (this will allow the egg to gently heat so it doesn't curdle). Now whisk everything back into the pot and cook over gentle heat until the sauce thickens enough to coat the back of the spoon, 1 to 2 minutes. (If you prefer, omit the egg and whisk the cream directly into the veloute in the pan.)
  • Return the veal, artichokes, and peas to the pot along with the peeled favas and cook gently to heat through, stirring. Add lemon juice. Serve garnished with dill and parsley.

LEMON HERB VEAL STEW (CROCK POT)



Lemon Herb Veal Stew (Crock Pot) image

From Slow Cookery. Use boneless veal shoulder or leg. Serve with pasta and nutmeg dusted baby carrots. If you have a newer model slow cooker, then the cooking time will be shorter (5-6 hours).

Provided by AmandaInOz

Categories     Stew

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 14

1 leek, thinly sliced (white and pale green parts only)
3 garlic cloves, pressed
1 tablespoon dried tarragon
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/4 teaspoon dried sage
2 1/2-3 lbs veal, trimmed of fat, cubed
1/3 cup all-purpose flour
3/4 cup dry white wine
1/4 cup lemon juice
1 tablespoon cornstarch
1/4 cup whipping cream
salt

Steps:

  • In a 3 quart or larger slow cooker, combine leek, garlic, tarragon, lemon zest, thyme, white pepper and sage.
  • Coat veal cubes with flour, then add to slow cooker.
  • Pour in wine and lemon juice.
  • Cover and cook on low until veal is very tender when pierced (7-8 hours).
  • In a small bowl, mix cornstarch and cream. Blend into stew.
  • Increase cooker to high. Cover and cook, stirring 2 to 3 times, until sauce is thickened (about 15 minutes).
  • Season to taste with salt.
  • Garnish with fresh tarragon and lemon slices.

VEAL STEW WITH ARTICHOKE HEARTS, FAVA BEANS, AND PEAS



Veal Stew with Artichoke Hearts, Fava Beans, and Peas image

Categories     Sauce     Bean     Stew     Veal     Artichoke     Pea     Spring     Simmer     Boil

Yield Serves 4

Number Of Ingredients 26

For sachet d'epice
3 sprigs flat-leaf parsley
2 sprigs thyme
1 dried bay leaf
1 garlic clove, crushed and peeled
1 small onion, peeled and thinly sliced
1 medium carrot, sliced 1 inch thick
1 medium celery stalk, sliced 1 inch thick
1/4 teaspoon whole black peppercorns
For stew
1 pound fresh fava beans, shelled (to yield 1 cup)
Coarse salt
1/4 cup dry white wine
2 pounds boneless veal shoulder, cut into 1 1/2-inch cubes
6 cups water
3 large fresh artichoke hearts, prepared as directed on page 296, and each cut into sixths
1 pound fresh green peas, shelled (to yield 1 cup)
For sauce
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 large egg yolk (optional)
1/4 cup heavy cream
For serving
Coarse salt and freshly ground pepper
Juice of 1 lemon, or to taste
Coarsely chopped fresh dill or parsley

Steps:

  • Prepare sachet d'epice Place the aromatics on a large piece of cheesecloth, gather the edges to enclose, and tie with kitchen twine.
  • Blanch favas Prepare an ice-water bath in a large bowl for shocking the beans (which stops the cooking and preserves their color). Drop the fava beans into a large pot of boiling salted water until bright green and just tender, about 2 minutes. Lift out the peas with a slotted spoon (or a spider) and plunge into the ice-water bath. Once they are thoroughly cool, drain and peel off the tough outer skins.
  • Cook veal and artichokes Pour the wine into a large saucepan and bring to a boil, then reduce the heat and simmer for 1 minute (to cook off some of the alcohol). Add veal, water, and 1 teaspoon salt. Bring to a boil and skim the foam from the surface with a slotted spoon (veal produces more surface foam than other meats, so this step is important). Add herb sachet and reduce heat to a low simmer. Cook, uncovered, 1 hour, skimming the surface frequently. Add artichokes to the pot, submerging them partially in the liquid. Cook until the artichokes and veal are tender when pierced with the tip of a sharp knife, 20 to 30 minutes more, adding peas during last 3 minutes of cooking. Remove the sachet and squeeze out the liquid into the pot. Then strain the contents of the pot through a fine sieve into a bowl or large measuring cup, reserving veal, artichokes, and peas. You should have about 3 cups liquid.
  • Thicken sauce Wipe out the pot and return it to the stove. First, make a roux by melting the butter over medium heat until foamy, swirling the pan to melt evenly, then whisk in the flour and cook, whisking constantly, 1 minute. Next, make a velouté by whisking the reserved liquid into the roux and bringing to a boil (again, always whisking), cooking until the mixture is smooth. (Classic culinary teaching would have you whisk cold stock into a hot roux, or vice versa, to prevent the sauce from forming lumps, but that isn't necessary as long as you whisk diligently.) Reduce heat and simmer 10 minutes.
  • Make liaison (optional) Whisk together the egg yolk, if using, and heavy cream, then temper by gradually whisking in a cup of the velouté (this will allow the egg to gently heat so it doesn't curdle). Now whisk everything back into the pot and cook over gentle heat until the sauce thickens enough to coat the back of the spoon, 1 to 2 minutes. (If you prefer, omit the egg and whisk the cream directly into the velouté in the pan.)
  • Serve Return the veal, artichokes, and peas to the pot along with the peeled favas and cook gently to heat through, stirring. Season with salt and pepper. Add lemon juice and chopped dill or parsley to taste.
  • Ingredients
  • This stew is best made in spring when all the ingredients are in season, but in a pinch, substitute frozen peas, fava beans, and even artichoke hearts, adding all at the end, just to heat through.
  • BLANQUETTE DE VEAU
  • Omit fava beans, peas, and artichokes. Once the veal has cooked for 1 hour and 20 minutes, melt 2 tablespoons unsalted butter in a medium saucepan over medium-high heat. Add 8 ounces small white button mushrooms and 6 ounces blanched and peeled pearl onions (page 31), tossing to combine. Pour in 1/4 cup stock from the stew and cook, stirring occasionally, until the vegetables are cooked through and the stock has reduced to a syrupy glaze, about 9 minutes. Finish with the liaison, then return veal to the pot along with the vegetables.

HUNGARIAN VEAL STEW



Hungarian Veal Stew image

This is yummy served over mashed potatoes. Boneless chicken or lean pork could be substituted for the veal if desired.

Provided by _Pixie_

Categories     Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

3 slices bacon, diced
3 tablespoons butter
1/2 cup sliced mushrooms
1/2 cup chopped onion
2 lbs veal, cut in cubes
1/2 cup chicken broth
1 cup sour cream
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika

Steps:

  • Preheat oven to 250 degrees F.
  • Slowly saute bacon, onion, butter and mushrooms until the onions and bacon are lightly browned.
  • Remove the bacon, onion and mushrooms with a slotted spoon and place in a baking dish.
  • Add the veal to the bacon fat/butter left in the frying pan.
  • Brown meat on all sides.
  • Remove meat from the frying pan and mix with mixture in the baking dish.
  • Add the chicken broth, salt, pepper, paprika and sour cream to the bacon fat in the frying pan.
  • Mix well and bring to almost boiling (do not boil).
  • When hot pour over meat in baking dish.
  • Cover dish with lid or tin foil and bake for 1 hour or until veal is tender.

VEAL STEW WITH SAUTEED ARTICHOKES



Veal Stew With Sauteed Artichokes image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h45m

Yield 4-6 servings

Number Of Ingredients 13

4 shallots, finely chopped
2 tablespoons peanut or vegetable oil
1 tablespoon unsalted butter
4 pounds veal stew, in 2-inch cubes
3/4 cup flour
1 cup dry white wine
2 teaspoons sage leaves
Coarse salt and freshly ground pepper to taste
3 pounds baby artichokes
Juice 1/2 lemon
2 tablespoons olive oil
1 tablespoon safflower oil
1 clove garlic, minced (green part removed)

Steps:

  • In a heavy casserole, soften the shallots in the oil and butter. Remove with a slotted spoon and set aside.
  • Lightly dredge the veal pieces with flour. Brown a few pieces at a time in the casserole on all sides, turning with tongs. Set the browned pieces aside in a bowl.
  • When the meat has browned, add the white wine and scrape up cooking juices. Return meat to the pan, along with the sage, shallots, salt and pepper. Cover and simmer gently for 1 hour, stirring occasionally and adding a little water if the meat gets dry.
  • Meanwhile, trim the tops (cutting off about two-thirds of an inch) and stalks from the artichokes. Remove tough outer leaves. Slice the artichokes vertically in quarter-inch pieces. Place them in a large bowl filled with water and the lemon juice, to stop them from turning brown.
  • Heat the olive and safflower oils in a large skillet. Saute the artichokes until browned and keep them warm. Add the garlic to the skillet and cook just enough to change color and sprinkle it over the top of the artichokes.
  • Just before serving the stew, sprinkle the artichokes over the top.

Nutrition Facts : @context http, Calories 786, UnsaturatedFat 20 grams, Carbohydrate 46 grams, Fat 35 grams, Fiber 15 grams, Protein 69 grams, SaturatedFat 11 grams, Sodium 1497 milligrams, Sugar 6 grams, TransFat 0 grams

VEAL STEW WITH RED WINE AND PEPPERS



Veal Stew With Red Wine and Peppers image

This is from Epicurious. Received very good reviews. A few reviweiers added other vegetables such as potatoes.

Provided by Wendys Kitchen

Categories     Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs trimmed veal stew meat, 1 inch pieces
1/4 cup all-purpose flour
2 tablespoons extra virgin olive oil
3 garlic cloves, flattened
2 tablespoons butter
3/4 cup dry red wine (preferably Sangiovese)
2 cups canned italian-style tomatoes with juice
1 tablespoon crumbled dried sage
2 red bell peppers, cut into 2x1/2-inch strips
2 tablespoons drained capers

Steps:

  • Toss veal with flour in medium bowl; shake off excess. Sprinkle veal with salt and pepper. Heat oil in heavy large pot over medium-high heat.
  • Add garlic; sauté 1 minute. Discard garlic.
  • Add butter to same pot and let melt. Working in batches, add veal to pot and sauté until brown, about 6 minutes per batch.
  • Using slotted spoon, transfer veal to bowl. Add wine, tomatoes with juices and sage to pot, breaking up tomatoes with back of spoon and scraping up any browned bits.
  • Return veal and any accumulated juices to pot; bring to boil. Reduce heat to medium-low, cover and simmer 30 minutes.
  • Add bell peppers to stew; cover and simmer until veal and peppers are very tender, stirring frequently, about 50 minutes.
  • Stir in capers. Season to taste with salt and pepper.
  • (Can be made 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Before serving, rewarm over medium heat, stirring often.).

MUSTARDY VEAL STEW



Mustardy Veal Stew image

Provided by Florence Fabricant

Categories     dinner, one pot, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1/2 pound small fresh mushrooms
2 pounds stewing veal, in 1-inch cubes
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup veal or chicken stock
1/2 cup dry white wine
1 teaspoon fresh rosemary leaves
1/2 teaspoon dry thyme
3 tablespoons Dijon mustard
3 tablespoons heavy cream
1 1/2 tablespoons drained capers
Salt and freshly ground black pepper to taste
2 tablespoons minced fresh parsley

Steps:

  • Heat the oil in a heavy casserole. Brown mushrooms over high heat, then remove from casserole.
  • Add the veal to the casserole, brown it lightly, then stir in the onion and garlic. Saute another couple of minutes, then add the stock, wine, rosemary and thyme. Return the mushrooms to the casserole.
  • Cover and cook over low heat until the veal is tender, about one-and-a-half hours. Mix the mustard and cream together and stir it in. Cook uncovered about 10 minutes, until the sauce has thickened somewhat. Stir in the capers, then season with salt and pepper. Cook a few minutes longer, transfer to a serving dish and sprinkle with parsley.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 4 grams, Sodium 619 milligrams, Sugar 2 grams, TransFat 0 grams

CROCK POT VEAL STEW WITH VODKA



Crock Pot Veal Stew With Vodka image

This veal stew is easy to make, and absolutely delicious. Substitute regular onion for green onions, if you wish.

Provided by Lennie

Categories     Stew

Time 10h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 tablespoons butter or 2 tablespoons margarine
1 bunch green onion, white part only, cut into 1-inch pieces
1 teaspoon celery seed
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons all-purpose flour
1/4 cup vodka
1/4 cup condensed beef broth, undiluted
1 1/2 cups tomato juice (or V8 juice)
1 tablespoon Worcestershire sauce
2 lbs stewing veal, cut into 1-inch cubes
1 piece lemon, rind of, about 2 or 3 inches long

Steps:

  • Melt butter in a skillet over medium heat; add onions and cook until softened.
  • Add celery seed, thyme, salt and pepper and cook, stirring, for 1 minute.
  • Sprinkle flour over mixture and cook, stirring, for 1 minute.
  • Add vodka and cook for 2 minutes, then add beef broth, juice and Worcestershire and bring to a boil.
  • Cook, stirring, until mixture thickens.
  • Place veal cubes and lemon peel in slow cooker, then pour sauce over meat.
  • Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until veal is tender.
  • Serve with mashed potatoes or rice.

HUNGARIAN VEAL STEW (BORJUPöRKöLT)



Hungarian Veal Stew (Borjupörkölt) image

A thick, rich and spicy, peasant stew, closely related to goulash soup. The perfect thing for a cold winter's day. This recipe is a mix between one that appeared in the newspaper column "Mother Magyar" by Meryl Constance, my great-great-grandmother's family recipe, and one in "The Hungarian Cookbook" by Susan Derecskey.

Provided by littleturtle

Categories     One Dish Meal

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon oil or 1 tablespoon lard
1/4 cup onion, finely chopped
2 garlic cloves, minced
1/4 cup tomato juice
2 cups beef stock (or replace 1/2 cup of beef stock with red wine)
1 tablespoon paprika
1 lb veal or 1 lb beef, cut into bite-sized cubes
1 teaspoon salt
cayenne pepper, to taste
3/4 lb potato, diced into 1/2 " pieces (approx. 2 cups)

Steps:

  • Heat the oil in large saucepan and fry the onion and garlic gently until onion is golden;.
  • add tomato juice and 1 cup stock.
  • Sprinkle on the paprika and when this is bubbling add the meat and stir to coat it.
  • Reduce the heat to low, cover the pot, and braise slowly for about 45 minutes to 1 hour or until very tender.
  • When everything else is cooked through, add potatoes, salt, pepper, remaining stock, and taste for seasonings; cook 25-30 minutes more.
  • Serve with nokedli or csipetke.

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

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

MEDIEVAL RABBIT, VEAL, OR CHICKEN STEW WITH HERBS AND BARLEY



Medieval Rabbit, Veal, or Chicken Stew With Herbs and Barley image

Make and share this Medieval Rabbit, Veal, or Chicken Stew With Herbs and Barley recipe from Food.com.

Provided by TrebleChef

Categories     One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 11

2 ounces butter
2 -3 lbs stewing veal or 2 -3 lbs chicken pieces
1 lb leek, washed and trimmed, thickly sliced
4 garlic cloves, chopped finely
6 ounces pot barley
3 3/4 cups water
3 tablespoons red wine vinegar or 3 tablespoons white wine vinegar
2 bay leaves
salt
pepper
15 fresh sage leaves, roughly chopped or 1 tablespoon dried sage

Steps:

  • Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned.
  • Add the barley, water, vinegar, bay leaves and seasoning.
  • Bring the pot to the boil.
  • Cover it and simmer gently for 1 - 1 1/2 hours or until the meat is really tender and ready to fall from the bone.
  • Add the sage and continue to cook for several minutes.
  • Adjust the seasoning to taste and serve in bowls-- the barley will serve as a vegetable.
  • (We served them on bread trenchers at our feast.).

VEAL STEW WITH POTATOES, TOMATOES AND OREGANO



Veal Stew with Potatoes, Tomatoes and Oregano image

Categories     Beef     Herb     Potato     Tomato     Bake     Stew     Back to School     Spring     Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 6

1/4 cup olive oil
2 pounds veal stew meat, cut into 1- to 1 1/2-inch pieces
16 boiling onions, peeled
1 1/4 pounds large red-skinned potatoes, peeled, cut into 1 1/2-inch pieces
2 tablespoons chopped fresh oregano or 1 tablespoon dried
1 1/2 12-ounce baskets cherry tomatoes, stemmed, halved

Steps:

  • Preheat oven to 350°F. Heat oil in heavy large pot over medium-high heat. Sprinkle veal generously with salt and pepper. Add veal and onions to pot. Sauté until veal is no longer pink, about 8 minutes. Mix in potatoes and oregano, then tomatoes. Bring stew to simmer. Cover pot; transfer to oven. Bake until veal and vegetables are tender, about 2 hours. Season stew to taste with salt and pepper. Ladle stew into shallow soup bowls and serve.

VEAL STEW



Veal Stew image

This stew is absolute comfort food marinating the richness of a full-bodied red wine with rosemary, garlic and veal. This winning combination results in a hearty stew ideally served over egg noodles.

Provided by Chef mariajane

Categories     Stew

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 lbs veal shoulder, cubed
1/2 teaspoon salt
1/2 teaspoon freshly cracked pepper
6 bay leaves
2 sprigs fresh rosemary
4 garlic cloves, peeled (2 minced, 2 sliced)
1 1/2 cups dry full-bodied red wine
2 tablespoons all-purpose flour
2 tablespoons canola oil
6 anchovy fillets
1/2 cup black olives, pitted
2 (398 ml) cans plum tomatoes

Steps:

  • In a large bowl, add cubed veal and season with salt and pepper. Add bay leaves, rosemary, minced garlic and red wine.
  • Cover and refrigerate; marinate for at least 1 hour, but preferably overnight.
  • Drain veal, reserving marinade in bowl on the side. Dust veal pieces with flour. In a Dutch oven or large ovenproof skillet with fitted lid, heat oil over medium-high heat.
  • Working in batches, cook veal until browned on all sides, about 8 minutes per batch. Using a slotted spoon, transfer browned veal to a plate. In same skillet, add sliced garlic and fry until golden brown, about 1 minute.
  • Add anchovies, olives, tomatoes and veal along with reserved marinade. Bring to a boil, cover with lid, transfer to a 350F oven and bake for 1 1/2 hours. Skim off any oil collected on top of sauce and stir.
  • Serve over egg noodles with a side salad.

Tips:

  • Choose the right cut of veal. For stewing, look for a cut that is well-marbled with fat, such as chuck roast, shoulder, or shank. These cuts will become tender and flavorful when cooked slowly in liquid.
  • Brown the veal before stewing. This will help to develop flavor and color. You can brown the veal in a large pot or Dutch oven over medium-high heat, or you can sear it in a hot skillet.
  • Use a flavorful liquid for stewing. Some good options include beef broth, red wine, or tomato sauce. You can also add herbs, spices, and vegetables to the liquid to create a more complex flavor.
  • Cook the stew low and slow. The ideal temperature for stewing is between 180 and 190 degrees Fahrenheit. This will allow the meat to become tender without becoming dry.
  • Thicken the stew, if desired. If you want a thicker stew, you can add a roux (a mixture of flour and butter) or a cornstarch slurry (a mixture of cornstarch and water) to the stew. Be sure to simmer the stew for at least 15 minutes after adding the thickener, or the stew may become gummy.

Conclusion:

Veal stew is a classic comfort food that is perfect for a cold winter day. It is a hearty and flavorful dish that is sure to please everyone at the table. With a little planning and effort, you can easily make a delicious veal stew at home. So next time you are looking for a comforting and satisfying meal, give veal stew a try. You won't be disappointed!

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