Best Spring Veal Stew Recipes
SPRING VEAL STEW
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
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
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
VEAL STEW WITH SPRING VEGETABLES
Provided by Moira Hodgson
Categories dinner, main course
Time 1h50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Brown the pieces of veal a few at a time in a heavy casserole in the oil and remove with a slotted spoon. Pour off any excess fat. Add the shallots and garlic and saute until soft.
- Add the white wine and stir, scraping up any cooking particles from the bottom of the pan. Add the chicken stock, tomato paste, thyme, lemon peel and salt and pepper and bring to boil. Turn down heat, cover and cook gently for one hour.
- Add the carrots and cook for 20 minutes or until the vegetables are tender. Meanwhile, in a steamer cook the new potatoes and turnips until tender (about 20 minutes). Cook the green beans and peas until tender (about five minutes). Add them to the stew and serve.
Nutrition Facts : @context http, Calories 616, UnsaturatedFat 9 grams, Carbohydrate 56 grams, Fat 14 grams, Fiber 11 grams, Protein 56 grams, SaturatedFat 3 grams, Sodium 1653 milligrams, Sugar 13 grams, TransFat 0 grams
VEAL STEW WITH SPRING GREENS
This stew is made with relatively inexpensive veal shoulder, browned on the stove top. Then it's mixed with several greens and braised in the oven. Serve with steamed white rice.
Provided by threeovens
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F.
- In a large oven safe casserole, melt butter and oil over medium high heat.
- Season veal with salt and pepper and add to casserole; cook until well browned on all sides, about 12 minutes.
- Add wine, cover with parchment paper, then casserole lid, and place in oven until meat is nearly tender, about 1 hour.
- Add spinach, sorrel, romaine, watercress, leek, parsley, tarragon, chives and creme fraiche; stir and season with salt and pepper.
- Return casserole to oven until greens wilt, about 30 minutes more.
- Serve with steamed white rice.
Nutrition Facts : Calories 583.6, Fat 35.8, SaturatedFat 18.4, Cholesterol 255.6, Sodium 242.3, Carbohydrate 10.5, Fiber 3.4, Sugar 2.4, Protein 48
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