SPRING VEAL STEW
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
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
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Doe Naing
[email protected]Thank you for sharing this recipe! I'll definitely be making it again soon.
QUEEN SAFIYO
[email protected]I can't wait to try this recipe again with different vegetables. I think it would be great with carrots, parsnips, or turnips.
Laurie Scully
[email protected]This stew is also great for leftovers. The flavors actually improve the next day.
Ganiu To
[email protected]I served this stew over mashed potatoes and it was the perfect comfort food.
skshahin Alom
[email protected]I added a bit of extra garlic and thyme to my stew and it turned out fantastic. Feel free to adjust the seasonings to your own taste.
Zist Fn
[email protected]I would recommend using high-quality veal for this recipe. It really makes a difference in the final flavor of the dish.
Noor Afridi
[email protected]The only downside to this recipe is that it takes a bit of time to prepare. But trust me, it's worth the wait.
Jedidiah Robel
[email protected]I made this stew for a dinner party and it was a huge hit. Everyone raved about how delicious it was.
Nischal Kathayat
[email protected]I'll definitely be making this stew again. It's a keeper!
Mustaq Ansari
[email protected]This is one of the best veal stews I've ever had. The flavors are complex and well-balanced.
Asadulla Algalib
[email protected]I'm not usually a fan of veal, but this recipe changed my mind. The meat was cooked to perfection and melted in my mouth.
MD Aminur Rana
[email protected]This stew is perfect for a cozy dinner on a chilly evening. The warmth and richness of the dish are sure to comfort and delight your taste buds.
Mi De
[email protected]I was pleasantly surprised by how well the veal and vegetables complemented each other. The flavors blended beautifully, creating a harmonious and satisfying dish.
Dblaze Gist
[email protected]The recipe was easy to follow and didn't require any special ingredients or equipment. I was able to prepare the stew in under an hour, which is a huge plus for busy weeknights.
Jordan Foy
[email protected]This spring veal stew was a delightful dish that exceeded my expectations. The meat was incredibly tender and flavorful, while the vegetables retained their vibrant colors and textures. The sauce was rich and savory, with a perfect balance of herbs a