Today, I decided to cook Mom's delicious veal stew! Its so tender, juicy and full of flavor from cooking it with wine, onions, carrots and peas. This is a simple recipe she shared with us and one we would like to share with all of you!!
Mom prepares this dish in 40 minutes or less with only a few ingredients.
One thing she does recommend, and that is buying the veal from your local butcher rather than at the supermarket. You pay a little more, but you're getting a higher quality of veal which comes from the leg of the animal (which is more tender) rather than the neck or shoulder which is what the supermarket sells and it is fattier. Also, you will need to cook it much longer to get it as moist and tender.Veal Stew with peas and carrots makes a delicious meal, all you need is to serve it with a side of egg noodles or rice. Enjoy!
- 2 pounds Veal Chunks (for stew)
- 1 package frozen Peas and Carrots
- 2 Tbsp. Olive Oil
- 1 Tbsp. Butter
- 1 large Onion - chopped
- 3/4 cup White Wine
- 1 tsp. salt
- 1/8 tsp. cayenne pepper
- 3 cups vegetable or beef stock
Add veal chunks into the pot. Cook veal and onions until veal is brown and fully cooked, about 15 minutes.
Add cayenne pepper. Add wine and simmer for about 3 to 5 minutes. Stir occasionally.
Open your package of frozen peas and carrots, place them into a colander and rinse them under cool water.
When wine has been reduced, add frozen peas and carrots, beef stock and additional 1/2 teaspoon of salt.
Bring to boil. Leave uncovered and simmer the veal stew for 15 to 20 minutes, until the liquid has reduced a little. Stir occasionally. Taste for salt and adjust if needed. Turn off the heat and cover with a lid. Allow the veal to sit within its juices for a few minutes. Serve warm along with a side of whole grain noodles or rice. Boun Appetito!
Thanks for stopping by!