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August 8, 2011
Easy Veal Stew
Soups & Stews
Prep time:
15 minutesCooking time:
55 minutes“To save money, ask the butcher for breast of veal. It costs less than a leg of veal but is very tender and rich. Save the bones to make veal stock to use in place of the chicken broth.”
Ingredients
Serves 6
- 6 tablespoons butter, divided
- 3 pounds boneless veal, cut into 1-inch cubes
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic, minced
- 2 medium onions, chopped
- 3 tablespoons chopped fresh dill or 3 teaspoons dried dill, divided
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth, divided
- 1/4 teaspoon ground nutmeg
- 2 carrots, peeled, sliced
- 3/4 cup whipping cream
Directions
1
Melt 4 tablespoons butter in a large pot or Dutch oven over medium heat. Add veal, salt and pepper. Cook, stirring occasionally, until veal turns white, about 5 minutes.
2
Add garlic, onions and 2 tablespoons dill to pot. Cook until onions are tender. Whisk flour and 1/2 cup broth in a small bowl until smooth. Pour over veal. Add nutmeg. Cook, stirring, for 1 minute.
3
Add remaining broth to pot; bring to a boil over high heat. Reduce heat to low. Cover; simmer, stirring occasionally, for 40 minutes. Add water if mixture seems too dry.
4
Meanwhile, melt remaining butter in a skillet over medium heat. Add carrots; cook until crisp-tender. Stir carrots and cream into pot. Cook for 10 minutes. Sprinkle with remaining dill.
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Cookin' xpress!
Cookin' xpress!
You can save about 20 minutes by cooking the stew in a pressure cooker through step 3. Proceed with step 4 as recipe directs.
Great Pairings
Herb-Seasoned Dinner Biscuits
For a penny-pinching biscuit, prepare your own, using baking mix for a fast fix. Dip the biscuit dough into herbed butter and proceed with baking as recipe directs.
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