Best Italian Veal Stew Recipes

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ITALIAN VEAL STEW



ITALIAN VEAL STEW image

Categories     Soup/Stew     Beef

Yield 6 Servings

Number Of Ingredients 17

Stew
2 pounds boneless veal shoulder roast , trimmed and cut into 1-inch pieces
Salt and ground black pepper
3 tablespoons olive oil
2 medium onions , cut into 1/2-inch dice
2 medium carrots , peeled and cut into 1/2-inch dice
2 medium celery ribs , cut into 1/2-inch dice
6 medium garlic cloves , minced or pressed through a garlic press (about 2 tablespoons)
2 tablespoons unbleached all-purpose flour
3/4 cup dry white wine
1 1/2 cups low-sodium chicken broth
1(14.5-ounce) can diced tomatoes , drained
2 bay leaves
Gremolata
1 large garlic clove , minced or pressed through a garlic press (about 1 1/2 teaspoons)
2teaspoons lemon zest , minced
1/4cup fresh parsley leaves , minced

Steps:

  • 1. FOR THE STEW: Adjust the oven rack to the middle position and heat the oven to 300 degrees. 2. Season the veal generously with salt and pepper to taste. Heat 1 tablespoon of the oil in a large ovenproof Dutch oven over high heat until smoking. Add half of the veal and cook, stirring frequently, until it has released its juices and is lightly browned, 4 to 6 minutes. Transfer the veal to plate and set aside. Add another tablespoon oil to the pot and repeat with the remaining veal. Transfer the second batch of veal to the plate. 3. Add the remaining 1 tablespoon oil to the now-empty pot and heat it over medium heat until shimmering. Add the onions, carrots, and celery and cook, scraping the pot bottom occasionally with a wooden spoon, until the onions are soft and lightly browned, 6 to 10 minutes. Add the garlic and cook until fragrant, 10 to 30 seconds. Add the flour and cook for 20 seconds. Add the wine, scraping up any bits on the pot bottom, and simmer until thickened. Increase the heat to high and add the broth, stirring constantly and scraping the pan edges. Add the tomatoes, bay leaves, and meat along with any accumulated juices on the plate, and bring to a simmer. Cover and place the pot in the oven. Cook for 1½ to 1¾ hours, until the veal is tender 4. FOR THE GREMOLATA: Combine the garlic, lemon zest, and parsley together in a small bowl and set aside. 5. Remove the pot from the oven and stir in the gremolata. Let stand, covered, for 5 minutes. Season with salt and pepper to taste and serve immediately.

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

ITALIAN BEEF OR VEAL STEW



Italian Beef or Veal Stew image

Beef stew the way my grandmother used to make it! A good hearty dinner on a cold winter night, served with lots of warm, crusty, Italian bread for dunking into the sauce, mmmmmmm....... Tastes even better the second day.

Provided by Dee514

Categories     Stew

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 lbs lean beef or 2 lbs veal, cut into cubes (or 1 pound of each)
1 medium onion, sliced
1 clove garlic, minced
1 lb white mushrooms or 1 lb baby bella mushroom, cleaned and cut into quarters
3 -4 tablespoons olive oil
1 (28 ounce) can Italian plum tomatoes (or 2 14 ounce cans of tomato puree)
4 -6 carrots, cut into 1 inch pieces
5 large peeled potatoes, cut into bite sized pieces
1 lb fresh green string bean, cleaned and cut into bite sized pieces
1/2 cup dry red wine
1 bay leaf
1/4 teaspoon dried basil, crushed (optional)
1/4 teaspoon dried oregano, crushed (optional)
salt, to, your, taste
pepper, to, your, taste
1 quart boiling water

Steps:

  • In a 6 quart pot, brown the meat with the onions in oil.
  • Add the mushrooms, and cook until the juices start to run.
  • Add the tomatoes, basil, oregano, garlic, wine and bay leaf to the pot and cook for about 15-20 minutes, stirring occasionally.
  • Add the carrots, potatoes and just enough boiling water to cover the vegetables.
  • Continue cooking, stirring occasionally, for about another 15-20 minutes, or until vegetables are almost tender.
  • Add the green beans and a bit more boiling water if necessary to cover the green beans.
  • Continue cooking over medium low heat until all vegetables are tender, about 10 more minutes.
  • Add salt and pepper to taste, stir well.
  • Serve with a good crusty bread.

Nutrition Facts : Calories 1011, Fat 37.8, SaturatedFat 13.2, Cholesterol 158.8, Sodium 285.6, Carbohydrate 109.3, Fiber 18.9, Sugar 19, Protein 61.1

ITALIAN VEAL STEW



Italian Veal Stew image

This is a family favorite, handed down from my mother, may she RIP. You can serve this over rice but I prefer noodles, the wide ones. The reason I listed this as "Other" is veal is not one of the choices listed. Enjoy!

Provided by Linda Seide @SeasideTV

Categories     Other Main Dishes

Number Of Ingredients 10

1-1/2 pound(s) veal, cut into 1-1/2" cubes
1/4 cup(s) all purpose flour
2 tablespoon(s) olive oil
1 can(s) tomatoes, canned italian-style and diced, undrained
2/3 cup(s) chicken broth
2 clove(s) garlic, minced
2 medium red peppers, cut into thin strips
- grated parmesan cheese, to taste
1/2 teaspoon(s) salt
1/4 teaspoon(s) black pepper

Steps:

  • Combine flour, salt, and pepper. Lightly coat veal cubes with flour mixture. Heat oil in a stockpot or Dutch oven over medium heat. Brown veal, 1/2 at a time. Remove from pot and set aside.
  • Add tomatoes, broth, garlic, and reserved flour mixture to pot. Mix well and then add veal back into pot. Bring to a boil. Reduce heat; cover tightly and simmer for 45 minutes.
  • Add sliced red peppers to pot; simmer, covered for 30 minutes or until veal is fork tender. Serve over noodles or rice, your choice. Sprinkle with grated Parmesan.

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