VEAL STEW
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
Time 1h40m
Yield 4
Number Of Ingredients 7
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, Carbohydrate 6.9 g, Cholesterol 204.1 mg, Fat 25.4 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 6.3 g, Sodium 512.1 mg, Sugar 3.7 g
FORT STANWIX BEEF (OR VEAL) STEW
Make and share this Fort Stanwix Beef (Or Veal) Stew recipe from Food.com.
Provided by Nyteglori
Categories Stew
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine beef in dutch oven with water, salt, herbs and cloves.
- Cover and simmer for one hour 15 minutes, skimming occassionaly.
- Add onions, carrots, celery and cook until vegetables are tender.
- Drain and measure stock and make up to or cook down to 2 cups.
- Discard cloves.
- Melt butter in skillet, add flour and blend. Add stock slowly, cooking gently until mixture boils and thickens.
- Pour over meat and vegetables.
- Sprinkle with parsley.
- Serve with hot noodles or rice.
Nutrition Facts : Calories 2115.1, Fat 210.2, SaturatedFat 89.2, Cholesterol 303.8, Sodium 1389.9, Carbohydrate 29, Fiber 5.6, Sugar 11.5, Protein 26.7
VEAL STEW (OR BEEF, OR PORK) WITH OLIVES AND OUZO
If you don't want to use veal, use a cut of sirloin, or a nice bit of pork. This cooks up quite fast and makes a delicious sauce.
Provided by evelynathens
Categories Veal
Time 43m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat in butter; add onion, season and pour ouzo over.
- Add basil, capers, tomato juice and paprika to taste.
- Season to taste.
- Add a little water, about 1 cup, and simmer, covered 25 minutes (you may need to add a bit more water near the end).
- Add olives and simmer 5-6 minutes longer.
- Remove onion, puree, and re-add to sauce.
Nutrition Facts : Calories 323.6, Fat 18.6, SaturatedFat 8.6, Cholesterol 154.8, Sodium 510.1, Carbohydrate 4.2, Fiber 1.1, Sugar 1.5, Protein 33.6
PORK STEW WITH OLIVES AND GREEN BEANS
Steps:
- Heat 2 tablespoons olive oil in heavy Dutch oven over medium-high heat. Season pork with salt and pepper. Add pork to pot and cook until brown, stirring occasionally, about 8 minutes. Using slotted spoon, transfer pork to plate. Add remaining 2 tablespoons olive oil to pot. Add onions and sauté until very tender, about 12 minutes. Add garlic and cook 3 minutes. Return pork to pot. Add tomatoes with their juices, low-salt chicken broth, white wine, thyme and oregano. Bring to boil. Reduce heat to medium-low and simmer uncovered until pork is almost tender, about 1 hour. Add olives and continue cooking until pork is very tender and juices are slightly thickened, about 45 minutes.
- Add green beans to stew. Cover and cook over low heat until beans are just tender, about 8 minutes. Season to taste with salt and pepper and serve.
VEAL STEW WITH GREEN OLIVES AND POTATOES
Steps:
- Combine first 4 ingredients in 1-gallon resealable plastic bag. Shake to coat veal. Remove veal; shake off excess flour. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add veal; sauté until brown, adding 1 tablespoon oil to skillet as needed, about 5 minutes. Transfer veal to 6-quart slow cooker. Add 1/2 tablespoon oil, then onions and carrots to skillet. Sauté 8 minutes. Add garlic; stir 1 minute. Transfer vegetables to slow cooker.
- Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine over veal. Add next 3 ingredients. Cover and cook until meat is tender, adding more water by 1/4 cupfuls if mixture is dry, about 4 hours. Season with salt and pepper.
- Cook potatoes in large saucepan of boiling salted water until tender, about 15 minutes. Drain. Divide potatoes among 4 bowls. Top with stew. Sprinkle with olives.
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