Are you craving a hearty, flavorful meal that warms you from the inside out? Look no further than this delicious veal stew recipe! This isn't your grandmother's stew (though she'd probably approve); we've taken this classic comfort food and given it a modern twist, making it both easy to prepare and incredibly satisfying. Perfect for a chilly evening or a cozy weekend lunch, this veal stew is a delicious example of homemade cooking at its finest. It's one of those best recipes you'll want to keep coming back to. Consider it your new go-to for quick dinner ideas that are anything but ordinary.
Ingredients:
- 1.5 lbs veal stew meat, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
- 4 cups beef broth
- 1 cup chopped fresh mushrooms
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Browning the Veal
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the veal cubes and brown them on all sides. This step is crucial for developing deep flavor in your stew. Work in batches if necessary to avoid overcrowding the pot. Remove the browned veal and set aside.
Step 2: Sautéing the Vegetables
In the same pot, add the onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add the minced garlic and tomato paste and cook for another minute, stirring constantly.
Step 3: Deglazing the Pot and Building Flavor
Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. This process, known as deglazing, adds incredible depth of flavor to your stew. Let the wine reduce slightly, about 2 minutes.
Step 4: Combining Ingredients and Simmering
Return the browned veal to the pot. Add the beef broth, mushrooms, thyme, rosemary, bay leaf, salt, and pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 1.5-2 hours, or until the veal is incredibly tender.
Step 5: Thickening (Optional)
If you prefer a thicker stew, whisk together the flour with 2 tablespoons of cold water to form a slurry. Slowly whisk the slurry into the simmering stew and cook for another 5-10 minutes, or until thickened to your liking.
Step 6: Serving
Remove the bay leaf before serving. Garnish with fresh parsley and serve hot with crusty bread or mashed potatoes. This healthy meal is perfect for a comforting dinner.
Tips and Variations:
- For a richer flavor, use bone-in veal shanks. Just be sure to increase the cooking time accordingly.
- Feel free to add other vegetables, such as potatoes, turnips, or parsnips. Add them during the last hour of cooking.
- If you don't have dry red wine, you can substitute with an equal amount of beef broth.
- For a spicier kick, add a pinch of red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days and are even more flavorful the next day!
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: Approximately 35-40g
- Fat: Approximately 15-20g
This easy recipes for veal stew is a true testament to the power of simple ingredients and slow cooking. Enjoy this delicious and satisfying meal, a true example of quick dinner ideas done right! It’s among the best recipes for a reason!