Lemon Herb Veal Stew Crock Pot Recipes

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LEMON HERB VEAL STEW (CROCK POT)

From Slow Cookery. Use boneless veal shoulder or leg. Serve with pasta and nutmeg dusted baby carrots. If you have a newer model slow cooker, then the cooking time will be shorter (5-6 hours).

Provided by AmandaInOz

Categories     Stew

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 14



Lemon Herb Veal Stew (Crock Pot) image

Steps:

  • In a 3 quart or larger slow cooker, combine leek, garlic, tarragon, lemon zest, thyme, white pepper and sage.
  • Coat veal cubes with flour, then add to slow cooker.
  • Pour in wine and lemon juice.
  • Cover and cook on low until veal is very tender when pierced (7-8 hours).
  • In a small bowl, mix cornstarch and cream. Blend into stew.
  • Increase cooker to high. Cover and cook, stirring 2 to 3 times, until sauce is thickened (about 15 minutes).
  • Season to taste with salt.
  • Garnish with fresh tarragon and lemon slices.

1 leek, thinly sliced (white and pale green parts only)
3 garlic cloves, pressed
1 tablespoon dried tarragon
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/4 teaspoon dried sage
2 1/2-3 lbs veal, trimmed of fat, cubed
1/3 cup all-purpose flour
3/4 cup dry white wine
1/4 cup lemon juice
1 tablespoon cornstarch
1/4 cup whipping cream
salt

VEAL STEW

Always a hit with my family especially in the fall and winter. I clipped this from a magazine about 20 years ago. Usually buy packages of veal that are marked "veal for stew". Serve with a salad and biscuits.

Provided by PugGrannie

Categories     < 4 Hours

Time 3h

Yield 6 serving(s)

Number Of Ingredients 14



Veal Stew image

Steps:

  • In 5-quart Dutch oven, over medium heat, heat butter and oil. Add veal cubes (half at a time); cook over medium heat until cubes are well browned on all sides.
  • As they brown, remove to a bowl. Takes about 15-20 minutes in all.
  • Return meat to Dutch oven. Add garlic, marjoram, salt, and pepper, stirring until well blended with meat.
  • Sprinkle flour over meat, stirring until well blended.
  • Gradually stir in chicken broth; bring to boiling, stirring. Reduce heat; simmer, covered, stirring occasionally, 1 hour.
  • Add carrot, celery, and potato; simmer, covered, about 20 to 25 minutes, or until vegetables are almost tender.
  • Add frozen peas; simmer, covered, 10 minutes, or until meat and vegetables are tender. Sprinkle with parsley.

Nutrition Facts : Calories 336.6, Fat 11.2, SaturatedFat 4.1, Cholesterol 98.1, Sodium 806.6, Carbohydrate 29.8, Fiber 5.5, Sugar 5.2, Protein 28.6

1 tablespoon butter or 1 tablespoon margarine
1 tablespoon canola oil
1 1/2 lbs veal shoulder, cut into 1 1/2-inch pieces
1 garlic clove, crushed
1 teaspoon dried marjoram
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon flour
1 (13 3/4 ounce) can chicken broth
1 1/2 cups carrots, sliced thinly diagonally (1/2 lb.)
1 cup celery, sliced thinly diagonally (1/4 lb.)
3 medium potatoes, pared and cut into 1 to 1 1/4-inch pieces (3/4 lb.)
1 (10 ounce) package frozen peas, thawed
2 tablespoons parsley, chopped

ITALIAN VEAL STEW

Make and share this Italian Veal Stew recipe from Food.com.

Provided by caroline rogers

Categories     Stew

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9



Italian Veal Stew image

Steps:

  • In a large sauce pan, brown veal cubes in olive oil over medium high heat.
  • Reduce heat to medium and add parsley, rosemary, garlic, salt, and pepper.
  • Saute until garlic is tender but not brown, about 5 minutes.
  • Add tomatoes.
  • Simmer for about 15 minutes.
  • Add potatoes and simmer for about 30 minutes or until potatoes are tender.

Nutrition Facts : Calories 536.3, Fat 21.9, SaturatedFat 5.2, Cholesterol 93, Sodium 121.4, Carbohydrate 57.1, Fiber 8.7, Sugar 7.5, Protein 29.5

1 lb veal, cubed
1/4 cup olive oil
3 large potatoes, peeled and cut into chunks
2 tablespoons fresh parsley, chopped
3 cloves garlic, chopped
1 tablespoon fresh rosemary leaf, whole or chopped
1 (28 ounce) can plum tomatoes, diced or chef cut
salt, to taste
pepper, to taste

CROCK POT VEAL STEW WITH VODKA

This veal stew is easy to make, and absolutely delicious. Substitute regular onion for green onions, if you wish.

Provided by Lennie

Categories     Stew

Time 10h20m

Yield 6-8 serving(s)

Number Of Ingredients 13



Crock Pot Veal Stew With Vodka image

Steps:

  • Melt butter in a skillet over medium heat; add onions and cook until softened.
  • Add celery seed, thyme, salt and pepper and cook, stirring, for 1 minute.
  • Sprinkle flour over mixture and cook, stirring, for 1 minute.
  • Add vodka and cook for 2 minutes, then add beef broth, juice and Worcestershire and bring to a boil.
  • Cook, stirring, until mixture thickens.
  • Place veal cubes and lemon peel in slow cooker, then pour sauce over meat.
  • Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until veal is tender.
  • Serve with mashed potatoes or rice.

2 tablespoons butter or 2 tablespoons margarine
1 bunch green onion, white part only, cut into 1-inch pieces
1 teaspoon celery seed
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons all-purpose flour
1/4 cup vodka
1/4 cup condensed beef broth, undiluted
1 1/2 cups tomato juice (or V8 juice)
1 tablespoon Worcestershire sauce
2 lbs stewing veal, cut into 1-inch cubes
1 piece lemon, rind of, about 2 or 3 inches long

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