Veal Potato And Green Bean 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:

• Cut veal into 1-in. cubes. Put into pot with cold water, salt and 1 teaspoon monosodium glutamate. Cover and bring to slow boil. Reduce heat and simmer 1 hour.
• Meanwhile, wash, cut off and discard ends from green beans and cut into 1-in. pieces.
• Add beans to sauce pot, cover loosely and cook 25 minute longer, or until beans are tender.
• Dissolve bouillon cube in 1/2 cup very hot water. Set aside.
• Remove pot from heat and drain stock from meat and beans, RESERVING the stock. Return the veal and beans to pot and set aside.
• Heat butter in a small saucepan. Blend in flour, sugar, salt and 1 teaspoon monosodium glutamate. Heat until mixture bubbles. Remove from heat. Add gradually, stirring in, the reserved stock, chicken broth and vinegar. Cook rapidly, stirring constantly, until sauce thickens. Cook 1 or 2 minute longer. Blend in the parsley, savory and pepper.
• Add to pot with veal and green beans. Heat about 10 minute or until meat is thoroughly heated.

Steps:

• Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.
• Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can't see it any more. Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil.
• Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.
• Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.

Steps:

• Preheat oven to 350°F. Heat oil in heavy large pot over medium-high heat. Sprinkle veal generously with salt and pepper. Add veal and onions to pot. Sauté until veal is no longer pink, about 8 minutes. Mix in potatoes and oregano, then tomatoes. Bring stew to simmer. Cover pot; transfer to oven. Bake until veal and vegetables are tender, about 2 hours. Season stew to taste with salt and pepper. Ladle stew into shallow soup bowls and serve.

Steps:

• Cover potatoes with water and cook until tender.
• Use a potato masher to break up potatoes into smaller pieces.(do not mash the potatoes).
• cook onions until semi-clear in a pan.
• Add onions, tomatoes, tomato paste, green beans, pepper, salt, paprika, and italian seasoning to the pot of potatoes and mix well.
• Simmer 45 minutes and then serve.
• For a crock pot alternative, combine all ingredients and cook on low for 6-8 hours.

Steps:

• 1 In a large pot, cook the onions in the oil over medium heat, stirring frequently, until tender and golden, about 10 minutes. Add the veal pieces to the pot. Cook until lightly browned, about 15 minutes. 2 Sprinkle with salt and pepper. Add the rosemary and garlic. Stir in the tomato paste. Add the wine and simmer until most of the liquid evaporates, about 3 minutes. 3 Add the potatoes to the pot. Sprinkle with salt and pepper to taste. Add 2 cups water and bring the mixture to a simmer. 4 Lower the heat. Cover the pot and cook, stirring occasionally, 1 hour or until the veal is tender when pierced with a fork. 5 Add the green beans to the pot and simmer 10 minutes more or until all of the meat and vegetables are tender. Taste and adjust seasoning. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Clip stem ends off green beans.
• Cut in half and rinse in cold water.
• Brown lamb cubes and onions in butter, or a little water.
• Add green beans and saute for 10 minutes.
• Add salt, spices, chopped tomatoes and water.
• Cover and simmer on low heat for 55 minutes, or until done.
• Serve with rice pilaf with sauteed pine nuts.

Steps:

• Clean and cut up all the ingredients.
• Place in your soup pot.
• Add the chicken stock and enough water so there is an inch of fluid above the vegetables.
• Bring to the boil, then reduce the heat to medium and cook for 20 minutes.
• Turn the heat down to low and simmer till the green beans are tender.
• Add a little more broth or water if this gets too dry.
• Add the cornstarch/water mixture if you want it a little thicker.
• Serve with cornbread - Yummy!
• Note: What I mean by ham steak is those one big slice of ham packages.
• You won't need to add salt - the ham has enough for the dish.
• This also works in the crockpot.
• Boil the potatoes, then add everything to the crockpot 6 - 8 hours on low.