Best Veal Stew With Oranges Carrots And Mushrooms Recipes

LEMON HERB VEAL STEW (CROCK POT)

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.

BLUEPRINT FOR VEAL STEW

Steps:

• Preheat the oven to 325 degrees.
• In an oven proof casserole, heat, until very hot, half of the oil. In small batches brown the veal cubes on all sides. When one batch is done, add more oil if you need to and continue to brown until all the veal is done. Discard the fat in the casserole and replace it with the butter. Add the carrot, onion and celery, cover and simmer 5 minutes or until onions are translucent. Add the white wine and boil down for a minute or until alcohol has evaporated. Return the veal cubes to the casserole with garlic and add just enough broth to barely cover the veal. Bring the liquid to a boil, add the bouquet garni, put a buttered piece of parchment or brown paper on top of the meat, then a lid on the casserole and set in the oven. Cook for 1 1/4 to 1 1/2 hours or until the meat is tender.
• Remove casserole from the oven and strain the contents through a sieve and the liquid into another saucepan; discard bouquet garni. Divide solids into 2 batches. Degrease the liquid and boil it down until reduced to 3 cups. Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the other half of the veal to the remaining liquid. Season with salt and pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or potatoes; garnish with parsley.

VEAL AND MUSHROOM STEW

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 WITH ORANGES, CARROTS AND MUSHROOMS

Steps:

• Warm 1 tablespoon of the oil in 8-quart dutch oven over medium-high heat.
• Add mushrooms; cook 7 minutes, or until slightly browned.
• Remove mushrooms and their liquid to medium bowl.
• In large plastic or paper bag, coat veal with flour in 2 batches, shaking off excess.
• Place in single layer on wax paper.
• Warm 2 tablespoons of the oil in same dutch oven over medium-high heat.
• Add veal in batches to make sure pan is not crowded.
• Cook until browned on all sides.
• Remove to large plate.
• Warm remaining 1 tablespoon of oil; add onion and cook 3 minutes, stirring occasionally.
• Meanwhile, with vegetable peeler, remove 2 strips (about 5 inches long) of peel from oranges, then squeeze 3/4 cup of juice; set aside.
• Reduce heat; add orange juice and broth, stirring to scrape up brown bits.
• Stir in browned veal and juices, orange peel and garlic.
• Cover; bring to a boil.
• Reduce heat and simmer 1 hour, or until veal is tender, stirring occasionally.
• Stir in mushrooms with their liquid and carrots; cover and simmer 20 minutes, or until carrots are tender.
• Add salt and pepper.
• Dinner Plan: Remove 1/2 of stew to microwaveproof container; cool, then freeze for later use.
• Serve remaining stew.
• (Approximate microwave times: Defrost 35 minutes; reheat 8 minutes, stirring once or twice.)