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Veal Stew Recipe

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This recipe for Veal Stew, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Morauer
Added: Friday, July 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb veal stew meat
1 yellow onion sliced
2 sliced carrots
1 c red wine
1 c beef bouillon
Butter and olive oil to your liking
1 Bay leaf
1 red bell pepper sliced
2 quartered fresh tomatoes
1 tbsp dried thyme

Directions:
Directions:
Brown the stew meat in a aluminum skillet with butter and olive oil. Do not use non stick pan, it doesn't brown properly. Remove browned meat and set aside.

Saute the yellow onion in the same fat and set aside. Then brown the carrots you might have to add butter and olive oil as you go along.

After browning the carrots and onions add the wine and bouillon and deglaze the pan. While deglazing stir in the thyme and a bay leaf.

After deglazing add all browned and sautéed items back into the pan. Add the fresh bell pepper and quartered tomatoes. Add more beef broth and wine if needed. Make sure your broth almost covers the ingredients.

Simmer for 1 1/2 hours on the stovetop OR cook in a covered casserole at 325º for about an hour.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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