VEAL STEW MEAT RECIPE RECIPES

VEAL STEW RECIPE | ALLRECIPES

Veal Stew Recipe | Allrecipes image

My aunt gave me this delicious recipe years ago, and it's still my favorite veal dish! This tomato and white wine sauce keeps the meat tender and moist during cooking. Serve over buttered noodles. Hope you enjoy it as much as our family does.

Provided by MNKENNEY

Categories Soups, Stews and Chili Recipes Stews Beef

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 pounds veal, trimmed and cubed
1 (8 ounce) can tomato sauce
½ cup white wine
salt and pepper to taste

Steps:

In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
Add meat to the pot, and brown evenly.
Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

Nutrition Facts : Calories 464.2 calories, CarbohydrateContent 6.9 g, CholesterolContent 204.1 mg, FatContent 25.4 g, FiberContent 1.3 g, ProteinContent 44.8 g, SaturatedFatContent 6.3 g, SodiumContent 512.1 mg, SugarContent 3.7 g

VEAL STEW RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...

Veal Stew Recipe - Food.com - Food.com - Recipes, Food ... image

Always a hit with my family especially in the fall and winter. I clipped this from a magazine about 20 years ago. Usually buy packages of veal that are marked "veal for stew". Serve with a salad and biscuits.

Total Time 3 hours

Prep Time 1 hours

Cook Time 2 hours

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon butter or 1 tablespoon margarine
1 tablespoon canola oil
1 1/2 lbs veal shoulder, cut into 1 1/2-inch pieces
1 garlic clove, crushed
1 teaspoon dried marjoram
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon flour
1 (13 3/4 ounce) can chicken broth
1 1/2 cups carrots, sliced thinly diagonally (1/2 lb.)
1 cup celery, sliced thinly diagonally (1/4 lb.)
3 medium potatoes, pared and cut into 1 to 1 1/4-inch pieces (3/4 lb.)
1 (10 ounce) package frozen peas, thawed
2 tablespoons parsley, chopped

Steps:

In 5-quart Dutch oven, over medium heat, heat butter and oil. Add veal cubes (half at a time); cook over medium heat until cubes are well browned on all sides.
As they brown, remove to a bowl. Takes about 15-20 minutes in all.
Return meat to Dutch oven. Add garlic, marjoram, salt, and pepper, stirring until well blended with meat.
Sprinkle flour over meat, stirring until well blended.
Gradually stir in chicken broth; bring to boiling, stirring. Reduce heat; simmer, covered, stirring occasionally, 1 hour.
Add carrot, celery, and potato; simmer, covered, about 20 to 25 minutes, or until vegetables are almost tender.
Add frozen peas; simmer, covered, 10 minutes, or until meat and vegetables are tender. Sprinkle with parsley.

Nutrition Facts : Calories 336.6, FatContent 11.2, SaturatedFatContent 4.1, CholesterolContent 98.1, SodiumContent 806.6, CarbohydrateContent 29.8, FiberContent 5.5, SugarContent 5.2, ProteinContent 28.6

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