Low Carb Veal Stew Recipes

Steps:

• In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
• Add meat to the pot, and brown evenly.
• Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

Steps:

• Brown veal in olive oil. Add onion and garlic sauté until soft. Add wine, water tomatoe paste, and oregano and bring to a boil. Toss in carrots and mushrooms. Cover and cook over low heat for 2 hours. About 15 minutes before serving, mix together egg yolks and cream. Slowly stir into stew but do not boil. Add salt & pepper.

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.

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.