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Veal Stew Recipe

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This recipe for Veal Stew is from The McLaughlin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 lb sliced bacon, diced
2 lb boneless veal shoulder cut into 1 inch cubes
2 T minced shallots or onion
1 medium clove garlic, minced
3 T flour
1 c veal stock or chicken broth
1 tsp. salt
1/8 tsp. ground black pepper
2 c Burgundy wine, divided
1 1/2 tsp. Worcestershire sauce
2 T butter
1/4 lb. small fresh mushrooms
1 (14-15 oz.) can tiny whole carrots, drained
1 lb. tiny white onions, cooked
Directions:
Directions:
Saute bacon in large saucepan until crisp. Remove bacon, leaving 2 T drippings in pot; set bacon aside. Heat drippings until hot. Add veal,a few pieces at a time; brown on all sides. Remove and set aside. Add shallots and garlic; saute 2 minutes. Add flour; cook and stir 1 minute. Return to pot. Stir in stock, salt, pepper, 1 1/2 cups water and Worcestershire. Bring to boiling. Simmer, covered, until veal is tender, about 1 1/2 hours. In skillet, melt butter, add mushrooms and saute 3 minutes. Keep warm. Add carrots, onions, mushrooms, bacon and remaining wine to stew during the last 5 minutes of cooking. Spoon into serving casserole. Sprinkle with parsley, if desired.
Number Of Servings:
Number Of Servings:
6

 

 

 

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