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One of the Best Veal Stew Recipes with Herbs
If stew usually conjures up images of chunks of beef, potatoes, and carrot in a gravy then you might be surprised to see the following veal dish because it features gourmet ingredients and it has a very classy, exciting flavor. Veal recipes vary and there are veal chop recipes, veal steak recipes, veal loin recipes and plenty of interesting recipes using veal stock to choose from. This recipe uses veal and combines it with herbs, wine, tomatoes, garlic, vegetables, orange zest and more, to result in one of the tastiest veal recipes ever.
For people who enjoy making meat recipes microwave veal pot roast might sound like a good option. The following recipe is cooked in the oven though, with the results that the ingredients have plenty of time to blend and merge their flavors as this veal stew recipe cooks slowly in a low heat. You can imagine how tender the meat will be at the end of the cooking time.
Veal is a meat that comes from young cattle so it is not a tough cut of meat anyway. This is perhaps why veal loin recipes and veal stew are not very common dishes. Veal cooks quickly in a skillet so why casserole it? The answer is that it is a versatile meat and using a different meat (from your usual beef or chicken) adds variety to your meals and it is always nice to find a new recipe to try out. The family is sure to love this mouthwatering veal stew with herbs and it will definitely make a hearty, warming, and enjoyable meal.
Herby Veal and Vegetable Stew
Ingredients -
3 lbs veal, cut into 2 inch pieces
3 tablespoons olive oil
1 teaspoon salt
1 cup chopped yellow onions
¼ teaspoon freshly ground black pepper
2 tablespoons flour
½ teaspoon dried basil
½ teaspoon dried thyme
2 cups dry vermouth or dry white wine
1 lb firm red tomatoes, peeled, seeded, juice and roughly chopped (or 1 cup drained, chopped canned tomatoes)
3 inch strip of orange peel, ½ inch wide
2 cloves garlic, mashed
½ lb fresh button mushrooms
2 tablespoons fresh parsley, minced
½ tablespoon cornstarch mixed with 1 tablespoon cold water
Salt and pepper to taste
Several parsley leaves to garnish
Preparation:
Preheat the oven to 325 degrees F.
Dry the veal on paper towels. Heat the oil in a frying pan until it is almost smoking. Brown the meat, several pieces at a time, then arrange the browned pieces in a casserole dish. Turn the heat down to medium. Pour all except a tablespoon out of the frying pan and brown the onions lightly. This should take 5 minutes.
While you are browning the onions, toss the meat in the casserole dish with salt and pepper, then with flour. Stir over a moderate heat for 3 or 4 minutes to brown the flour a little. Remove from the heat.
Add wine to the frying pan with the onions. Boil for a minute, scraping up the sauté juices. Pour this mixture into the casserole. Simmer for a minute, stirring so everything mixes well. Stir tomatoes into the casserole. Add the orange peel, garlic, and herbs. Simmer again and season to taste. Cover and place in the lower part of the oven. Simmer slowly for 1 ¼ to 1 ½ hours, or until the meat is nearly tender when you put a knife into it.
Add the mushrooms and stir them in so they are covered with the sauce. Bring to a simmer on the top of a stove, before covering the casserole and returning it to the oven for another 15 minutes. Remove the casserole from the oven. Pour the contents through a sieve placed over a saucepan. Remove the orange peel. Put the meat and vegetables back in the casserole. Skim the fat off the sauce in the saucepan. Boil the sauce down quickly until you have about 2 ½ cups left. It should be reddish brown and lightly thickened.
If you need to thicken it, add the cornstarch and water mixture and simmer for a couple of minutes. Correct the seasoning if necessary and pour this sauce over the veal. Simmer for 5 to 10 minutes more and serve immediately, decorated with fresh parsley sprigs. This dish is beautiful with hot, fluffy white rice or with boiled potatoes.
(Serves 6)
Wine Suggestion:
Which Wine for Veal Stew Recipes
This rich veal stew recipe is one of those veal recipes that is best served with a Merlot or Cabernet Sauvignon. Merlot is medium-bodied and fruity whereas Cabernet Sauvignon is a big, bold red wine, so pick whichever of those sounds the most appealing to you. Even though white wine is one of the ingredients in this veal stew, a red wine is the best accompaniment for it because the flavors become so earthy and intense during cooking.
Photo Description:
You can see from the picture how luscious and appealing this veal stew recipe is. It is colorful and really appetizing. You can probably also imagine how amazing it smells. Served with mashed potatoes or rice, this is one of the nicest veal recipes you can make for your family and they are sure to be impressed with it. If you have successfully made veal steak recipes, veal shank recipes or even veal saltimbocca recipes in the paste, why not make this recipe next? It is healthy and nutritious and also a wonderful way to use veal.
Cooking Inspiration for Veal
As delicious as veal stew recipes are, sometimes you might fancy a change from veal stew. Fortunately this cut of meat is highly versatile and there are lots of different ways to cook it and many different veal recipes you can try. If you have veal escalopes, you really do not need to do a lot to make them tasty because they are already packing plenty of flavor.
Pound your veal escalopes until they are about 1/5 inch thick. This means they will cook fast. The easiest way to do this is to put them between two sheets of plastic wrap and use a rolling pin to beat them flat. When the rolling pin makes contact with the center of the meat, let it slide to the side to stretch it out. Heat some olive oil in a skillet and add the meat to the hot oil. Fry them for about three minutes, turning them over once. You can use a couple of tablespoons of cream, lemon juice or white wine to deglaze the pan while you keep the veal warm. Serve this liquid as your sauce.
You can also stuff breast of veal. Simply cut a pocket in the meat and fill it with whatever stuffing you usually use for poultry. Use toothpicks to hold it closed and bake it for about four hours at 325 degrees F or until the meat is fork tender. This would be wonderful with potatoes and seasonal vegetables, as well gravy and it would make a change from your usual veal stew recipe.
Cooking Veal Chops
Veal chops are very tasty and you can marinate them for a couple of hours to make them extra delicious. Fry them over a moderate heat for about eight minutes, turning them over once. Serve veal chops with hearty flavors like mushrooms, tomatoes, bell peppers or mushrooms.
Other Cuts of Veal
Ground veal is a lighter-tasting alternative to ground beef and you can cook it in the same way. Veal loin kidney chops contain featherbones and backbone and the chops also have pieces of kidney attached by kidney fat. You can pan fry or braise these. A veal rib crown roast contains six ribs and they are trimmed an inch or two from the end. These ribs are curved and tied down so the piece of meat looks like a crown when you sit the roast on the backbone. This cut of veal is usually roasted.
Veal shoulder arm steak is a shoulder containing rib bones from the underside and arm bone. The muscles include forearm, shoulder and a thin piece of lean brisket. Veal shoulder arm steak is usually roasted or braised. Veal shoulder blade steak is thinly sliced. This cut includes backbone and blade bone and possibly a rib bone. It is usually pan fried or braised and makes an unusual change from veal stew recipes.
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