Best 6 Veal Stew With Red Wine And Peppers Recipes

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Veal stew with red wine and peppers is a flavorful and hearty dish that is perfect for a special occasion or a cozy night in. Originating from the rich culinary traditions of France, this classic stew features tender pieces of veal braised in a luscious red wine sauce, enhanced with aromatic vegetables and vibrant bell peppers. As the flavors meld together, the result is a symphony of taste and texture that will tantalize your palate and leave you craving more. If you're seeking a culinary adventure that showcases the essence of French cuisine, this recipe is sure to deliver.

Check out the recipes below so you can choose the best recipe for yourself!

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 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.).

HEARTY VEAL STEW WITH RED WINE AND SWEET PEPPERS



Hearty Veal Stew with Red Wine and Sweet Peppers image

Categories     Soup/Stew     Stew     Veal     Bell Pepper     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

2 pounds 1-inch pieces trimmed veal stew meat
1/4 cup all purpose flour
2 tablespoons extra-virgin olive oil
3 garlic cloves, flattened
2 tablespoons (1/4 stick) butter
3/4 cup dry red wine (preferably Sangiovese)
2 cups canned Italian-style tomatoes with juice
1 tablespoon crumbled dried sage leaves
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.)

VEAL STEW WITH RED WINE



Veal Stew with Red Wine image

Number Of Ingredients 12

1/4 cup all-purpose flour
3 pounds boneless veal shoulder, cut into 2-inch chunks
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
2 tablespoons tomato paste
2 cups dry red wine, such as barbera or Chianti
1 cup chicken broth or beef
1 clove large garlic, finely chopped
1 bay leaf
pinch of dried thyme
salt and freshly ground black pepper

Steps:

  • 1 Place the flour on a sheet of wax paper. Pat the veal dry, then toss the veal with the flour. Shake off the excess. 2 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, melt the butter with the oil over medium heat. Add just enough of the veal pieces to fit comfortably in a single layer without crowding. Cook, turning the pieces often, until browned on all sides, about 15 minutes. Transfer the veal to a dish. Cook the remaining veal in the same way. 3 Add the onion to the pot and cook until softened, about 5 minutes. Stir in the tomato paste. Add the wine and cook, scraping the bottom of the pot with a wooden spoon, until the wine comes to a simmer. Return the meat to the pan and add the broth, garlic, herbs, and salt and pepper. Partially cover the pan and reduce the heat to low. 4 Cook 1 1/2 hours, stirring occasionally, until the meat is tender when pierced with a fork. Add a little more broth or water if the sauce becomes too thick. Taste and adjust seasoning. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

VEAL STEW WITH RED WINE



Veal Stew with Red Wine image

Number Of Ingredients 12

1/4 cup all-purpose flour
3 pounds boneless veal shoulder, cut into 2-inch chunks
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
2 tablespoons tomato paste
2 cups dry red wine, such as barbera or Chianti
1 cup chicken broth or beef
1 clove large garlic, finely chopped
1 bay leaf
pinch of dried thyme
salt and freshly ground black pepper

Steps:

  • 1 Place the flour on a sheet of wax paper. Pat the veal dry, then toss the veal with the flour. Shake off the excess. 2 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, melt the butter with the oil over medium heat. Add just enough of the veal pieces to fit comfortably in a single layer without crowding. Cook, turning the pieces often, until browned on all sides, about 15 minutes. Transfer the veal to a dish. Cook the remaining veal in the same way. 3 Add the onion to the pot and cook until softened, about 5 minutes. Stir in the tomato paste. Add the wine and cook, scraping the bottom of the pot with a wooden spoon, until the wine comes to a simmer. Return the meat to the pan and add the broth, garlic, herbs, and salt and pepper. Partially cover the pan and reduce the heat to low. 4 Cook 1 1/2 hours, stirring occasionally, until the meat is tender when pierced with a fork. Add a little more broth or water if the sauce becomes too thick. Taste and adjust seasoning. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

VEAL, WILD MUSHROOMS, AND RED WINE



Veal, Wild Mushrooms, and Red Wine image

Provided by Abigail Kirsch

Categories     Mushroom     Passover     Rosemary     Veal     Carrot     Red Wine     Spring     Kosher     Thyme

Yield Makes 12 servings

Number Of Ingredients 13

4 1/2 pounds boneless veal shoulder or round, cut into 1 1/2-inch chunks
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons plus 2 tablespoons olive or vegetable oil
2 large yellow onions, finely chopped
3 tablespoons potato starch
4 cups chicken broth
1 1/2 cups red wine, Cabernet Sauvignon or Zinfandel
3/4 pound baby carrots
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh rosemary
1 1/2 pounds domestic or wild mushrooms, washed, dried, and cut into 1/4-inch slices
Garnish: 2 teaspoons finely chopped curly parsley

Steps:

  • 1. Preheat the oven to 350°F.
  • 2. Toss the veal with the salt and pepper. Heat 3 tablespoons of oil in a heavy ovenproof casserole. Sauté the veal on all sides over medium-high heat until it is brown. (Do not overcrowd the pan or the veal will not brown.) With a slotted spoon, remove the veal to a platter and set aside.
  • 3. Add the remaining oil to the pan and sauté the onions over medium heat for 3 minutes. Add the garlic and cook for 1 minute more. Stirring with a wooden spoon, add the potato starch and continue to cook for 30 seconds.
  • 4. Stir the chicken broth, wine, carrots, thyme, and rosemary into the onion mixture. Simmer the sauce for 1 minute. Return the veal to the casserole, stir well. Braise the veal, covered, in the oven for 1 1/2 hours, until the meat is very tender when pierced with a fork.
  • 5. While the veal is cooking, heat the remaining oil in a medium skillet. Sauté the mushrooms for 3 minutes and set aside.
  • 6. When the veal is done, remove from the oven, add the mushrooms, and reseason with salt and pepper. Transfer the veal to a serving dish and garnish the top with the chopped parsley.

Tips:

  • Choose the right cut of veal: For this recipe, it's best to use a stewing cut of veal, such as chuck roast or shoulder. These cuts are less tender than other cuts, but they have more flavor and will hold up well to the long cooking time.
  • Brown the veal before stewing: Browning the veal before adding it to the stew helps to develop its flavor and creates a richer sauce.
  • Use good quality red wine: The red wine you use for the stew will have a big impact on the flavor of the dish. Choose a dry red wine that you enjoy drinking on its own.
  • Add plenty of vegetables: Vegetables add flavor, texture, and nutrients to the stew. Use a variety of vegetables, such as carrots, celery, onions, and peppers.
  • Simmer the stew for at least 2 hours: The longer you simmer the stew, the more tender the meat will become and the more flavorful the sauce will be.
  • Serve the stew with mashed potatoes, rice, or noodles: The stew can be served with a variety of side dishes. Mashed potatoes, rice, or noodles are all good choices.

Conclusion:

Veal stew with red wine and peppers is a delicious and hearty dish that is perfect for a cold winter day. The stew is made with tender veal, flavorful vegetables, and a rich red wine sauce. It is a relatively easy dish to make, but it does take some time to simmer. The result is a delicious and satisfying meal that is sure to please everyone at the table.

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