Veal stew is a hearty, comforting dish that’s perfect for cold weather. It’s made with veal, which is young beef from calves, known for its tenderness and mild flavor. The stew typically includes vegetables like carrots, onions, and potatoes, simmered in a rich broth until the meat becomes succulent and the veggies are meltingly soft.
Here’s a simple recipe for Veal Stew:
Ingredients:
1. 2 lbs veal stew meat, cut into 1-inch cubes
2. Salt and pepper to taste
3. 3 tbsp all-purpose flour
4. 2 tbsp olive oil
5. 1 large onion, chopped
6. 3 cloves garlic, minced
7. 2 medium carrots, peeled and sliced into rounds
8. 2 parsnips, peeled and sliced into rounds (optional)
9. 4-5 medium potatoes, peeled and cut into large chunks
10. 4 cups beef broth
11. 1 cup red wine (optional)
12. 2 sprigs fresh thyme
13. 2 bay leaves
14. Fresh parsley for garnish (optional)
Instructions:
- Season the veal cubes with salt and pepper, then dredge in flour, shaking off any excess.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. In batches, brown the veal on all sides, removing it from the pot once browned and setting it aside. Be careful not to overcrowd the pot; do this in several rounds if necessary.
In the same pot, sauté the chopped onion until softened and translucent. Add the minced garlic and cook for another minute or so until fragrant.
Return all the browned veal to the pot. Add the sliced carrots, parsnips (if using), and potatoes. Stir well to coat everything in the residual flour.
Pour in the beef broth and red wine (if using). The liquid should almost cover the meat and vegetables. If not, add more broth or water.
Bring the stew to a boil, then reduce heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the veal is tender and the vegetables are cooked through.
About 10 minutes before serving, add the thyme sprigs and bay leaves to the pot. Adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with fresh parsley if desired. Enjoy this comforting veal stew with crusty bread or over egg noodles or mashed potatoes for a heartier meal.
Note: This recipe can be prepared ahead of time and reheated. The flavors will only intensify as the stew sits, making it even more delicious.
Text model: granite3.2
Image model: Shuttle3Diffusion
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