Lemon Thyme Veal Stew With Potatoes Recipes

Steps:

• Sprinkle the veal with the salt and pepper.
• In a large shallow Dutch oven, heat 1 tablespoons of the oil over medium-high heat.
• Brown the veal in batches.
• Remove to a plate and drain any fat in the pan.
• Add the remaining oil to the pan and cook the onions, garlic, thyme and oregano over medium heat, stirring occasionally, until softened, about 3 minutes.
• Sprinkle with 2 tablespoons of the flour and stir to coat.
• Add the wine and chicken broth.
• Bring to a boil, stirring and scraping up any brown bits.
• Return the veal and any accumulated juices to the pan.
• Reduce the heat to medium-low, cover and simmer for 45 minutes.
• Whisk the remaining flour with 2 tablespoons cold water and stir into the stew.
• Add the potatoes and squash.
• Cover and cook for 10 minutes.
• Add the green beans and simmer, covered, until thickened and the vegetables are tender, about 10 minutes.
• Stir in the lemon juice and parsley.

Steps:

• Preheat oven to 375°F.
• In a large baking pan, toss potatoes with olive oil, lemon juice, and thyme. Season with ample salt and pepper. Roast until potatoes are crisp and the lemon juice has caramelized, about 45 minutes.

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.

Steps:

• Preheat oven to 350°F. Heat oil in heavy large pot over medium-high heat. Sprinkle veal generously with salt and pepper. Add veal and onions to pot. Sauté until veal is no longer pink, about 8 minutes. Mix in potatoes and oregano, then tomatoes. Bring stew to simmer. Cover pot; transfer to oven. Bake until veal and vegetables are tender, about 2 hours. Season stew to taste with salt and pepper. Ladle stew into shallow soup bowls and serve.

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.