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Tarragon Veal Stew

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Ingredients
  Unsalted butter 4 Tablespoon, divided
  Onions 2 Medium, peeled, diced
  Shallots 2 , peeled, minced
  Veal leg/Veal shoulder 2 Pound, cut into 1-inch cubes
  All purpose flour 1⁄2 Cup (8 tbs)
  Apple juice 1⁄2 Cup (8 tbs)
  Canned chicken broth 14 1⁄2 Ounce (1 Can)
  Carrots 4 Small, peeled and thinly sliced
  Minced fresh tarragon/1 teaspoon dried tarragon 2 Teaspoon
  Dijon-style mustard 2 Teaspoon
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

Melt 2 tablespoons butter in a large Dutch oven over medium heat.
Add onions and shallots; cook, stirring occasionally, about 5 minutes, or until softened.
Remove to a plate.
Coat veal cubes with flour.
Melt remaining 2 tablespoons butter in pan; add veal in batches and saute each batch about 5 minutes, or until lightly browned on all sides.
Add veal to plate.
Pour apple juice into pan; cook 1 to 2 minutes, scraping up any browned bits on bottom.
Return veal and onions to pan; stir in chicken broth and carrots.
Cook, uncovered, stirring frequently, over medium-low heat about 45 minutes, or until veal is tender.
Stir in tarragon and mustard.
Season with salt and pepper.
Serve hot with noodles or rice.
Microwave method: Melt butter in a 3-quart microwave-safe baking dish on High (100 percent) power about 1 minute.
Add onions and shallots; stir to coat.
Microwave on High, covered, 4 minutes, stirring once.
Coat veal cubes with flour; add to onions.
Microwave on High, covered, 9 minutes, stirring twice.
Pour in apple juice and chicken broth.
Microwave on Medium (50 percent) power, covered, 30 minutes.
Stir in carrots.
Microwave, covered, on Medium power for 10 minutes.
Stir in tarragon and mustard.
Season with salt and pepper.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Veal
Cook Time: 
45 Minutes

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