Easy Veal Stew Meat Recipes

Last Updated on October 28, 2020 by Nazmin Sorker

Stew Meat

Blanquette de Veau

• 1stalk celery, diced
• 1 carrot, diced
• 2 whole cloves
• 1 bay leaf
• 2 ½ pounds veal for stew, cut into 1 ½ – inch chunks
• ½ cup dry vermouth or other dry white wine
• 2 teaspoons salt
• 1 pound small white onions
• 1 pound small mushrooms
• 4 eggs yolks
• ½ cup heavy or whipping cream
• hot cooked egg noodles or rice, or mashed or boiled potatoes
• chopped dill or parsley for garnish
• Begin 3 hrs ahead
• 10 servings
• 421 cals per serving
• Good source of iron, niacin

Instructions:

• Prepare bouquet garni: Cut double-thickness of cheesecloth into 8-inch square. On it, place first 4 ingredients; pull up corners and tie securely with undyed cotton string.
• In a 5-quart Dutch oven over medium-high heat, heat to boiling to bouquet garni, veal, vermouth, and salt. Reduce heat to low; cover and simmer 1 ½ hour.
• Add onions and mushrooms. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until fork-tender. Discard the bouquet garni.
• In small bowl with wire whisk, mix egg yolks and cream; stir in about ½ cup hot broth from Dutch oven.
• Slowly pour the egg-yolk mixture into stew, stirring rapidly to prevent lumping. Cook, stirring, until mixture is thickened (do not boil).
• Serve stew over hot cooked egg noodles, rice, or mashed or boiled potatoes. Garnish with a sprinkling of chopped dill or parsley.

Veal Paprika

• 3 tablespoons butter or margarine
• 2 pounds veal for stew, cut into 1-inch chunks
• 2 large onions, diced
• 1 tablespoon paprika
• 1 ¾ teaspoon saltwater
• 18-ounce package medium egg noodles
• 1 tablespoon all-purpose flour
• ½ cup sour cream chopped parsley for garnish
• Begin 2 ½ hrs ahead
• 8 servings
• 295 cals per servings
• Good source of iron, niacin

Instructions:

• In a 5-quart Dutch oven over medium-high heat, in hot butter or margarine, cook veal stew meat, several pieces at a time, until well browned on all sides, removing pieces as they brown.
• Reduce heat to medium; add onions and paprika to dripping in Dutch oven and cook until onions are tender, about 10 minutes, stirring occasionally.
• Return meat to Dutch oven; add salt and ½ cup water; heat to boiling. Reduce heat to low; cover Dutch oven and simmer 1 ¼ hour or until meat is fork-tender.
• Meanwhile, cook noodles as label direct; drain.
• In cup, blend flour and 2 tablespoons water until smooth; gradually stir into hot liquid in Dutch oven and cook over medium heat, stirring constantly, until mixture is thickened. Stir in sour cream; heat (do not boil). Serve over noodles. Garnish with chopped parsley.

See Also: Veal roast recipe slow cooker

Veal Stew Milanese

• ¼ cup olive or salad oil
• 2 pounds veal for stew, cut into 1 ¼ -inch chunks
• 1 large onion, diced, carrot, stalk celery, 1 garlic clove, minced
• 1/3 cup white chianti or other dry white wine
• 1 16-ounce can tomatoes
• 1 teaspoon salt
• ½ teaspoon basil
• ¼ teaspoon coarsely ground black pepper
• 1 bay leaf
• 1 chicken-flavor bouillon cube or envelope
• Risotto Alla Milanese (page 339) (optional)
• 1 tablespoon chopped parsley
• 1 ½ teaspoon grated lemon peel

Instructions:

• In a 5-quart Dutch oven over medium-high heat, in 2 tablespoons hot oil, cook veal, 1/3 at a time, until well browned on all sides, removing pieces with a slotted spoon as they brown and adding more oil if necessary.
• In the same Dutch oven over medium heat, in drippings, cook onion, carrot, celery, and garlic until lightly browned, about 5 minutes, stirring occasionally. With a spoon, stir in wine, tomatoes with their liquid, and next 5 ingredients, breaking up tomatoes into small pieces.
• Return veal to Dutch oven; heat to boiling. Reduce heat to low; cover and simmer 1 ¼ hour or until veal is fork-tender, stirring occasionally.
• Meanwhile, prepare the Risotto Alla Milanese, if desired; keep warm.
• To serve, spoon veal into serving dish; discard bay leaf. Sprinkle with parsley and lemon peel. Serve with risotto.