Best Veal Stew With Rosemary And Peas Recipes

EASY VEGETABLE VEAL STEW

Steps:

• On medium-high heat, heat 1 tablespoon of olive oil in a medium pot.
• Add sliced onions and cook until onions begin to soften. Stir occasionally for approximately 10 minutes.
• While onions are cooking, cube veal into 1 inch pieces.
• Remove cooked onions from pot and place in a bowl.
• Add 2 tablespoons of olive oil in pot. Heat for one minute.
• Add cubed veal pieces and brown evenly.
• Sprinkle flour over browned veal pieces and toss until well coated (in the pot). Cook for 1-2 minutes. (Colour of stew will depend on how long you brown the flour with the veal)
• Add the white wine while scraping the bottom of the pot.
• Add chicken broth, bay leaf, thyme, salt, pepper and cooked onions.
• Cover slightly and simmer gently for about 45 minutes on medium heat.
• Add potato cubes and cook for another 10 minutes or until almost done.
• Add sweet potato cubes and sliced carrots and cook for 5 minutes or until done.
• Add frozen peas a few minutes before serving.

ITALIAN VEAL STEW

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.

VEAL STEW

Steps:

• In a large bowl, add cubed veal and season with salt and pepper. Add bay leaves, rosemary, minced garlic and red wine.
• Cover and refrigerate; marinate for at least 1 hour, but preferably overnight.
• Drain veal, reserving marinade in bowl on the side. Dust veal pieces with flour. In a Dutch oven or large ovenproof skillet with fitted lid, heat oil over medium-high heat.
• Working in batches, cook veal until browned on all sides, about 8 minutes per batch. Using a slotted spoon, transfer browned veal to a plate. In same skillet, add sliced garlic and fry until golden brown, about 1 minute.
• Add anchovies, olives, tomatoes and veal along with reserved marinade. Bring to a boil, cover with lid, transfer to a 350F oven and bake for 1 1/2 hours. Skim off any oil collected on top of sauce and stir.
• Serve over egg noodles with a side salad.

VEAL STEW WITH ROSEMARY AND PEAS

Steps:

• 1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the oil over medium-high heat. Add just enough of the veal pieces as will fit comfortably in the pot in a single layer. Cook, turning frequently, until browned on all sides, about 15 minutes. Transfer the browned pieces to a dish. Repeat with the remaining veal. When browned, return the meat to the pot. 2 Stir in the onion, garlic, and rosemary. Sprinkle with salt and pepper to taste. Add the wine and bring to a simmer. Add the broth. Cover the pan and lower the heat. Simmer the veal, stirring occasionally, over low heat for 1 hour or until the meat is tender when pierced with a fork. Add a little water if the stew seems dry. 3 Stir in the peas. Cover and cook 10 minutes more. 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.

VEAL WITH PEAS

Steps:

• Season veal with salt and pepper.
• Brown veal and onion in sauce pan with Olive oil.
• Add can of tomato puree and water.
• Simmer for 1 hour.
• Add peas and continue to cook for and additional half hour.
• Enjoy with a crusty Italian Bread.