Best Veal Vegetable Stew Recipes

VEAL VEGETABLE STEW

Steps:

• Preheat oven to 325°F.
• In a bowl or resealable bag toss flour and half the salt and pepper with veal until completely coated. In large Dutch oven, heat oil over medium-high heat. Brown veal on all sides, about 5 minutes. Using tongs, transfer veal to plate. Stir in onion, celery and leeks, cookin until vegetables are tender and starting to brown, about 8 minutes.
• Stir in garlic, remaining salt and pepper, bay leaves, thyme and rosemary. Deglaze pan with wine, scraping up any brown bits from the bottom of the pan. Stir in broth and return veal to pan. Bring to a simmer.
• Cover and transfer to oven for 1 hour. Add carrots, parsnips and rutabaga, stirring to combine. Cover and return to oven until vegtables are tender and veal is fork tender, about 1 hour.

CHINESE-STYLE VEGETABLE AND VEAL STEW

Steps:

• Put oil in large pot or Dutch oven over medium-high heat. When oil is hot, add veal and sprinkle with salt and pepper. Cook, turning as necessary, until well browned on all sides. Transfer veal to plate and set aside.
• Add onions, carrots and radishes. Cook, stirring occasionally, until lightly browned, 5 to 10 minutes. Add garlic and ginger and cook for another minute. Season with salt and pepper.
• Add soy sauce and wine, stock or water. Bring to a boil, return veal to pot and reduce heat to low. Cover and simmer, stirring once or twice, until veal is tender, 45 minutes to 1 hour.
• Stir in the bok choy, cover and cook until the leaves are wilted but stems still have some crunch, about 5 minutes.
• Stir in snow peas and simmer until they turn bright green, about 3 minutes. Garnish with cilantro, drizzle with sesame oil and serve.

VEAL-AND-VEGETABLE STEW FROM CORFU

Steps:

• In a large bowl, combine the veal, onion, 1/4 cup of the wine, 1/4 cup of the oil, the garlic, bay leaf, rosemary and thyme. Toss well, cover and refrigerate for at least 2 hours or overnight.
• Remove the veal from the marinade and pat dry with paper towels; reserve the marinade. In a large pot, heat the remaining 1/4 cup oil over high heat. Cook the veal in batches, turning until browned on all sides, and remove.
• Return all the veal to the pot and add the reserved marinade, celery, sliced fennel, carrots and 1/2 cup of the stock. Season lightly with salt and pepper and bring to a boil. Reduce the heat to low and cover the pot. Simmer, adding more stock as needed until the veal is very tender, about 1 hour.
• Uncover the pot, increase the heat to high and reduce the liquid until it is a thick sauce. Stir in remaining wine and butter. Cook for 2 minutes more. Taste and adjust seasoning, if necessary. Sprinkle with fennel fronds and serve.