Veal Stew Recipe Ina Garten

Blueprint for Veal Stew Recipe Food Network

WEBNov 18, 2016 · Deselect All. 4 pounds veal shoulder cut into 1 inch cubes, patted dry. 1/4 cup vegetable oil. 3 tablespoons butter. 2 carrots, finely …

Rating: 5/5(2)
1. Preheat the oven to 325 degrees.
2. In an oven proof casserole, heat, until very hot, half of the oil. In small batches brown the veal cubes on all sides. When one batch is done, add more oil if you need to and continue to brown until all the veal is done. Discard the fat in the casserole and replace it with the butter. Add the carrot, onion and celery, cover and simmer 5 minutes or until onions are translucent. Add the white wine and boil down for a minute or until alcohol has evaporated. Return the veal cubes to the casserole with garlic and add just enough broth to barely cover the veal. Bring the liquid to a boil, add the bouquet garni, put a buttered piece of parchment or brown paper on top of the meat, then a lid on the casserole and set in the oven. Cook for 1 1/4 to 1 1/2 hours or until the meat is tender.
3. Remove casserole from the oven and strain the contents through a sieve and the liquid into another saucepan; discard bouquet garni. Divide solids into 2 batches. Degrease the liquid and boil it down until reduced to 3 cups. Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the other half of the veal to the remaining liquid. Season with salt and pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or potatoes; garnish with parsley.

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Veal Stew Recipe NYT Cooking

WEBOct 12, 2023 · Cook slowly, stirring occasionally, until veal browns lightly and becomes almost tender. Step 2. Add onions, tomatoes, carrots and 1 tablespoon dill. Cook …

Rating: 3/5(30)

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