Best 7 Grandmas Veal Stew Recipes

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Indulge in the comforting goodness of Grandma's Veal Stew, a classic dish brimming with flavors that evoke memories of home. This hearty stew features tender pieces of veal simmered to perfection in a rich and savory broth, complemented by a medley of vegetables that add texture and sweetness. Each bite promises a symphony of flavors, from the earthy notes of mushrooms to the subtle sweetness of carrots and celery. Whether you're seeking a cozy meal on a chilly evening or a dish to share with loved ones, this timeless recipe is sure to warm your hearts and satisfy your taste buds. In this article, we'll guide you through the steps to create this delectable stew, along with variations and serving suggestions to elevate your culinary experience.

Let's cook with our recipes!

GRANDMA'S VEAL STEW



grandma's veal stew image

Make and share this grandma's veal stew recipe from Food.com.

Provided by chia2160

Categories     Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

3 slices bacon, chopped
3 tablespoons butter
1/4 cup chopped onion, more to taste
1/2 lb sliced mushrooms
2 lbs veal stew meat
2 cups water or 2 cups chicken stock
thyme, tarragon,salt,pepper to taste
1 cup sour cream
paprika

Steps:

  • place bacon, butter, onions and mushrooms in pan, saute until softened, remove and place aside add veal, brown on all sides.
  • add bacon mixture back to pot, add water and bring to boil, simmer covered for 1 hr add sour cream, do not boil, granish w/paprika.

BLUEPRINT FOR VEAL STEW



Blueprint for Veal Stew image

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 8 servings

Number Of Ingredients 11

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)

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.

VEAL STEW



Veal Stew image

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

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

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

GRANDMA'S HOMEMADE BEEF STEW



Grandma's Homemade Beef Stew image

Just like grandma used to make. Very little work goes into this homemade beef stew but it was always made with love. Serve with saltine crackers or yeast rolls.

Provided by COTTNBLOSM

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h25m

Yield 8

Number Of Ingredients 12

2 pounds cubed beef stew meat, trimmed
6 cups water
1 large yellow onion, cut into large chunks
salt and ground black pepper to taste
6 large carrots, cut into 1/2-inch pieces
5 red potatoes, cut into small chunks
5 stalks celery, cut into 1/2-inch pieces
1 (15 ounce) can green beans, drained
1 (15 ounce) can corn, drained
1 (15 ounce) can sweet peas, drained
1 (14.5 ounce) can crushed tomatoes
1 (6.5 ounce) can tomato sauce

Steps:

  • Place stew meat, water, onion, salt, and pepper in a large stockpot. Cook over medium heat until meat is fork-tender, about 45 minutes. Do not drain.
  • Add carrots and potatoes to the stew, stir, and cook over medium heat for 20 minutes. Stir in celery, green beans, corn, peas, crushed tomatoes, and tomato sauce. Reduce heat to medium-low and let cook for about 1 hour.

Nutrition Facts : Calories 366 calories, Carbohydrate 32.6 g, Cholesterol 62.6 mg, Fat 16.4 g, Fiber 7.2 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 657 mg, Sugar 8.4 g

VEAL STEW



Veal Stew image

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

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

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

ITALIAN VEAL STEW



Italian Veal Stew image

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

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

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

VEAL STEW



Veal Stew image

Provided by Marian Burros

Categories     dinner, one pot, main course

Time 1h10m

Yield 4 to 6 cups

Number Of Ingredients 9

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

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

Tips:

  • Choose the right cut of veal. For stewing, chuck roast or shoulder roast are good choices. They have a good amount of marbling, which will help keep the meat moist during cooking.
  • Brown the meat before stewing. This will help develop flavor and color.
  • Use a Dutch oven or heavy pot. This type of cookware will distribute heat evenly and prevent the stew from burning.
  • Add vegetables and herbs to the stew. This will add flavor and nutrition.
  • Simmer the stew for at least 1 hour. This will allow the meat to become tender and the flavors to meld.
  • Serve the stew with mashed potatoes, egg noodles, or rice.

Conclusion:

Grandma's veal stew is a hearty, flavorful dish that is perfect for a winter meal. With its tender meat, savory vegetables, and rich gravy, this stew is sure to please everyone at the table. So next time you're looking for a comforting and delicious meal, give this recipe a try.

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