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Savory Veal Stew

world.chef's picture
The savory veal stew is prepared with stew veal and vegetables in beef stock and wine. This aromatic stew can be prepared for finner parties and special occassions. Flavored with bay leaves, garlic, caraway seeds and seasoned to taste, the savory veal stew is best served with herbed bread or dinner rolls.
Ingredients
  Veal stew 3 Pound, cubed
  Salt 1 1⁄2 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm)
  Caraway seed 1 Teaspoon, lightly crushed
  Fennel seed 1 Teaspoon, lightly crushed
  Bay leaves 2
  Dry white wine 1⁄2 Cup (8 tbs)
  Beef stock 1 Cup (16 tbs)
  Cabbage head 1 Small, cut into 8 wedges
  Leeks 3 , cut in 3 inch pieces
  Salt 3⁄4 Teaspoon
  Arrowroot 1 Tablespoon
  Cold water 2 Tablespoon
  Mushrooms 1⁄2 Pound, sliced
  Mock creme fraiche 1⁄2 Cup (8 tbs) (If Desired)
Directions

Place veal in a 6 quart dutch oven; sprinkle with 1 1/2 tea spoons salt and 1/2 teaspoon pepper.
Mix garlic, caraway, fennel, bay leaves, wine, and stock.
Pour over veal.
Simmer covered over low heat 2 hours.
Add cabbage and leeks to dutch oven; sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Simmer covered until vegetables and veal are just tender (about 15 minutes).
Remove veal and vegetables to a shallow serving dish; keep warm.
Skim fat from cooking liquid in dutch oven.
Discard bay leaves.
Mix arrowroot with a little cold water.
Stir into cooking liquid; simmer until thickened (about 3 minutes).
Stir in mushrooms and mock creme fraiche; simmer 1 minute.
Pour thickened mixture over veal and vegetables.
Sprinkle with parsley.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Interest: 
Party

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