Veal Stew With Tomato Allspice And Fried Potatoes Sofrito Batatas Recipes

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VEAL STEW

My aunt gave me this delicious recipe years ago, and it's still my favorite veal dish! This tomato and white wine sauce keeps the meat tender and moist during cooking. Serve over buttered noodles. Hope you enjoy it as much as our family does.

Provided by MNKENNEY

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h40m

Yield 4

Number Of Ingredients 7



Veal Stew image

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.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 6.9 g, Cholesterol 204.1 mg, Fat 25.4 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 6.3 g, Sodium 512.1 mg, Sugar 3.7 g

4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 pounds veal, trimmed and cubed
1 (8 ounce) can tomato sauce
½ cup white wine
salt and pepper to taste

VEAL STEW WITH TOMATO, ALLSPICE AND FRIED POTATOES

After the first two festive days, typical Sukkot meals are casseroles and stews - like sofrito batatas, a spiced veal stew with fried potatoes mixed in - that can be easily transported to the sukkah, and are warming on cold fall nights.

Provided by Julia Moskin

Categories     dinner, one pot, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 9



Veal Stew With Tomato, Allspice and Fried Potatoes image

Steps:

  • In a heavy pot with a lid, heat oil over high heat. Sprinkle meat with salt and pepper and lightly brown on all sides, working in batches if necessary to avoid crowding pan. Remove meat as it is browned. To empty pot, add onion and cook, stirring, until soft and golden. Add spices and cook, stirring, a few seconds, then stir in tomato paste. Pour in 1 cup water and bring to a simmer, scraping up browned bits from bottom of pan.
  • Nestle meat into liquid, cover and cook at a bare simmer for at least 2 hours, turning meat every 20 minutes or so, until very soft and tender. Liquid will thicken to a sauce, but if it becomes too thick, add more water a little at a time.
  • When meat has cooked for 2 hours, peel potatoes and cut in half first lengthwise and then crosswise into 1/2-inch- thick half-moons. Heat 2 inches oil in another pot to about 375 degrees. Working in batches if necessary to avoid crowding pan, fry potatoes until just golden and cooked through but not soft, about 5 minutes. Drain.
  • When sauce is thick and meat is falling apart, stew is done; this may take up to 3 hours. If needed, break meat up with a wooden spoon. Stir in potatoes and mix gently but thoroughly, so that potatoes absorb sauce. Serve hot.

Nutrition Facts : @context http, Calories 630, UnsaturatedFat 42 grams, Carbohydrate 22 grams, Fat 50 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 661 milligrams, Sugar 4 grams, TransFat 0 grams

3 tablespoons vegetable oil
2 pounds boneless veal, from shoulder or other fatty cut, cut into 3- to 4- inch chunks
Salt and pepper
1 large onion, chopped
1 tablespoon allspice
1/2 teaspoon cinnamon
1/2 cup tomato paste
2 large Idaho potatoes
Oil for deep-frying

BLUEPRINT FOR VEAL STEW

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 8 servings

Number Of Ingredients 11



Blueprint for Veal Stew image

Steps:

  • Preheat the oven to 325 degrees.
  • In an oven proof casserole, heat, until very hot, half of the oil. In small batches brown the veal cubes on all sides. When one batch is done, add more oil if you need to and continue to brown until all the veal is done. Discard the fat in the casserole and replace it with the butter. Add the carrot, onion and celery, cover and simmer 5 minutes or until onions are translucent. Add the white wine and boil down for a minute or until alcohol has evaporated. Return the veal cubes to the casserole with garlic and add just enough broth to barely cover the veal. Bring the liquid to a boil, add the bouquet garni, put a buttered piece of parchment or brown paper on top of the meat, then a lid on the casserole and set in the oven. Cook for 1 1/4 to 1 1/2 hours or until the meat is tender.
  • Remove casserole from the oven and strain the contents through a sieve and the liquid into another saucepan; discard bouquet garni. Divide solids into 2 batches. Degrease the liquid and boil it down until reduced to 3 cups. Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the other half of the veal to the remaining liquid. Season with salt and pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or potatoes; garnish with parsley.

4 pounds veal shoulder cut into 1 inch cubes, patted dry
1/4 cup vegetable oil
3 tablespoons butter
2 carrots, finely cubed
1 large onion, thinly sliced
1 stalk celery finely minced
2 cloves minced garlic
1/2 cup dry white wine
Beef broth or veal stock
Bouquet garni: parsley, bay leaf and peppercorns
1 tablespoon or so of beurre manie, (paste made in equal proportions of butter and flour)

VEAL STEW WITH POTATOES, TOMATOES AND OREGANO

Categories     Beef     Herb     Potato     Tomato     Bake     Stew     Back to School     Spring     Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 6



Veal Stew with Potatoes, Tomatoes and Oregano image

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.

1/4 cup olive oil
2 pounds veal stew meat, cut into 1- to 1 1/2-inch pieces
16 boiling onions, peeled
1 1/4 pounds large red-skinned potatoes, peeled, cut into 1 1/2-inch pieces
2 tablespoons chopped fresh oregano or 1 tablespoon dried
1 1/2 12-ounce baskets cherry tomatoes, stemmed, halved

VEAL STEW

Provided by Marian Burros

Categories     dinner, one pot, main course

Time 1h10m

Yield 4 to 6 cups

Number Of Ingredients 9



Veal Stew image

Steps:

  • Heat oil in large skillet over moderate heat. Add veal and cover. Cook slowly, stirring occasionally, until veal browns lightly and becomes almost tender.
  • Add onions, tomatoes, carrots and 1 tablespoon dill. Cook uncovered over low heat, stirring occasionally, until vegetables are tender. Add remaining 1 tablespoon dill, cilantro, scallions, salt and pepper. Cook 5 to 7 minutes longer, or until well blended.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 4 grams, Sodium 500 milligrams, Sugar 2 grams

2 tablespoons olive oil
2 1/2 pounds boneless veal, cut in 1/4-inch cubes
1 1/2 cups onions, diced small
2 cups peeled, seeded tomatoes, diced small
1 cup carrots, diced small
2 tablespoons chopped dill
1 tablespoon chopped cilantro
1/2 cup chopped scallions
Salt and freshly ground pepper

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

Categories     Soup/Stew     Beef

Yield 6 Servings

Number Of Ingredients 17



ITALIAN VEAL STEW image

Steps:

  • 1. FOR THE STEW: Adjust the oven rack to the middle position and heat the oven to 300 degrees. 2. Season the veal generously with salt and pepper to taste. Heat 1 tablespoon of the oil in a large ovenproof Dutch oven over high heat until smoking. Add half of the veal and cook, stirring frequently, until it has released its juices and is lightly browned, 4 to 6 minutes. Transfer the veal to plate and set aside. Add another tablespoon oil to the pot and repeat with the remaining veal. Transfer the second batch of veal to the plate. 3. Add the remaining 1 tablespoon oil to the now-empty pot and heat it over medium heat until shimmering. Add the onions, carrots, and celery and cook, scraping the pot bottom occasionally with a wooden spoon, until the onions are soft and lightly browned, 6 to 10 minutes. Add the garlic and cook until fragrant, 10 to 30 seconds. Add the flour and cook for 20 seconds. Add the wine, scraping up any bits on the pot bottom, and simmer until thickened. Increase the heat to high and add the broth, stirring constantly and scraping the pan edges. Add the tomatoes, bay leaves, and meat along with any accumulated juices on the plate, and bring to a simmer. Cover and place the pot in the oven. Cook for 1½ to 1¾ hours, until the veal is tender 4. FOR THE GREMOLATA: Combine the garlic, lemon zest, and parsley together in a small bowl and set aside. 5. Remove the pot from the oven and stir in the gremolata. Let stand, covered, for 5 minutes. Season with salt and pepper to taste and serve immediately.

Stew
2 pounds boneless veal shoulder roast , trimmed and cut into 1-inch pieces
Salt and ground black pepper
3 tablespoons olive oil
2 medium onions , cut into 1/2-inch dice
2 medium carrots , peeled and cut into 1/2-inch dice
2 medium celery ribs , cut into 1/2-inch dice
6 medium garlic cloves , minced or pressed through a garlic press (about 2 tablespoons)
2 tablespoons unbleached all-purpose flour
3/4 cup dry white wine
1 1/2 cups low-sodium chicken broth
1(14.5-ounce) can diced tomatoes , drained
2 bay leaves
Gremolata
1 large garlic clove , minced or pressed through a garlic press (about 1 1/2 teaspoons)
2teaspoons lemon zest , minced
1/4cup fresh parsley leaves , minced

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