Best 4 Low Carb Veal Stew Recipes

Indulge in a culinary journey with our tantalizing low-carb veal stew recipe, a symphony of flavors that caters to both your taste buds and your health goals. This delectable dish is a testament to the culinary artistry of using veal, a lean and flavorful meat, as the centerpiece of a hearty and satisfying stew. Accompanied by a medley of tender vegetables, including carrots, celery, and onions, this stew is a symphony of textures and colors. Simmered in a rich and savory broth infused with aromatic herbs and spices, the veal becomes fall-apart tender, while the vegetables retain a slight crispness, creating a harmonious balance of flavors and textures.

But our culinary adventure doesn't stop there. We've curated a collection of equally enticing recipes to complement your low-carb lifestyle. From the classic and comforting low-carb beef stew, showcasing the robust flavors of beef in a hearty broth, to the lighter and refreshing low-carb chicken stew, bursting with garden-fresh vegetables and succulent chicken, our recipes offer a diverse range of flavors to suit every palate.

For those seeking a vegetarian alternative, our low-carb vegetable stew is a vibrant tapestry of colors and textures, featuring an array of fresh vegetables bathed in a flavorful broth. And if you're craving something with a touch of exotic flair, our low-carb Moroccan stew, inspired by the vibrant flavors of North Africa, will transport your taste buds to a world of culinary wonders.

So, embark on this culinary voyage with us, explore our collection of low-carb stew recipes, and discover a world of flavors that align with your health goals.

Here are our top 4 tried and tested recipes!

INSTANT POT VEAL STEW

Instant Pot Veal Stew image

The Instant Pot creates a tender flavorful veal stew with tomatoes, carrots, celery, garlic, onions, spinach and potatoes, bathed in a rich sauce.

Provided by Cheryl

Categories Main Course

Time 1h10m

Number Of Ingredients 17

Ingredients

1 1/2 pounds veal stew meat, cut into cubes (1 1/2-2 inches/3.8-5 cm (larger pieces will need increased cooking time))
2 tablespoon flour
seasonings: salt, pepper
3 tablespoon oil, divided
1 medium onion, chopped ((about 1 cup))
3 garlic cloves, minced ((3 teaspoons))
1 1/2 cups diced carrots, 1 inch ((2 carrots))
1 1/2 cups diced celery, 1 inch ((2-3 ribs))
1 1/2 cups diced potatoes, 1 inch ((1 medium))
1/2 cup dry white wine ((or red wine if you don't have white))
1 1/2 cups canned tomatoes without juice ((~396 ml can))
1 cup chicken broth ((or more if sauce too thick))
1 teaspoon dried thyme
3 cups fresh baby spinach
zest of small lemon (optional)
salt and black pepper to taste
2-3 Tbsp cornstarch stirred into 3 Tbsp water

Steps:

PREPARE VEAL: Pat veal dry with a paper towel (to help with a good brown sear on the meat). Sprinkle veal with salt and pepper. Dredge veal with flour until lightly coated.
SAUTE VEAL: Set instant pot to SAUTÉ function. Heat 1 tablespoon of olive oil. Add half of the veal cubes and sauté on all sides for about 5 minutes to brown. Don't crowd pot. Transfer to plate. Repeat by adding 2nd tablespoon of oil and sautéing remaining veal.
SAUTE AROMATICS: Add last tablespoon oil. Add onions and sauté for a few minutes. Add garlic and sauté for 30 seconds. Add wine and cook until almost evaporated, about 1-2 minutes, scraping up the browned bits with a wooden spoon. Turn instant pot OFF.
BUILD STEW AND COOK: Press PRESSURE or MANUAL on HIGH and use the + and - buttons to adjust time to 25 minutes. Add and stir together carrots, celery, potatoes, tomatoes, veal, broth, thyme and 1/4 tsp salt and pepper. Close and lock instant pot lid. Turn vent knob to SEALING position. It will take about 15 minutes to reach pressure and begin countdown. When finished, do a natural release method for 10-15 minutes, then turn to VENTING to do a quick release of the remaining pressure. Unlock lid. Turn pot to OFF
FINISH STEW: Press SAUTÉ. Add spinach and stir until wilted, about 1 minute. Add cornstarch slurry to the cooking liquid in the pot and stir for 1-2 minutes until thickened. Add zest if using or a squeeze of lemon juice. Taste and adjust seasonings (salt, pepper, thyme). Ladle into bowls and serve with hot crusty bread and butter if desired. Or over egg noodles or rice.

Nutrition Facts : Calories 515 kcal, Carbohydrate 34 g, Protein 39 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 139 mg, Sodium 858 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving

LOW CARB VEAL STEW

LOW CARB VEAL STEW image

Categories Lamb

Number Of Ingredients 12

Ingredients

3 Pounds of veal
2 Tablespoons of Olive oil
1 Small onion
½ Clove garlic
1 ½ Cups of white, sherry or marsala wine
1 Cup of water
1 Small can of tomatoe paste
1 Carrot peeled & sliced
Fresh mushrooms sliced (small package)
½ Cup of heavy cream,
3 Large egg yolks
Oregano, salt & pepper to taste

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.

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

Ingredients

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

LEMON HERB VEAL STEW (CROCK POT)

Lemon Herb Veal Stew (Crock Pot) image

From Slow Cookery. Use boneless veal shoulder or leg. Serve with pasta and nutmeg dusted baby carrots. If you have a newer model slow cooker, then the cooking time will be shorter (5-6 hours).

Provided by AmandaInOz

Categories Stew

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 leek, thinly sliced (white and pale green parts only)
3 garlic cloves, pressed
1 tablespoon dried tarragon
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/4 teaspoon dried sage
2 1/2-3 lbs veal, trimmed of fat, cubed
1/3 cup all-purpose flour
3/4 cup dry white wine
1/4 cup lemon juice
1 tablespoon cornstarch
1/4 cup whipping cream
salt

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.

Tips:

Choose the right cut of veal. For a stew, you'll want to use a tough cut of meat that will become tender with long, slow cooking. Good choices include chuck roast, shoulder roast, or flank steak.

Brown the meat before stewing. Browning the meat adds flavor and color to the stew. To brown the meat, heat a large pot or Dutch oven over medium-high heat. Add the meat and cook, stirring occasionally, until it is browned on all sides.

Use a variety of vegetables. Vegetables add flavor, texture, and nutrients to the stew. Good choices include carrots, celery, onions, potatoes, and turnips.

Use a flavorful broth. The broth is the liquid that the stew is cooked in. It adds flavor and moisture to the dish. Good choices include beef broth, chicken broth, or vegetable broth.

Season the stew well. Salt, pepper, and garlic powder are essential seasonings for any stew. You can also add other herbs and spices to taste.

Cook the stew low and slow. The key to a tender and flavorful stew is to cook it low and slow. Simmer the stew for at least 2 hours, or until the meat is fall-apart tender.

Serve the stew with your favorite sides. Mashed potatoes, rice, or crusty bread are all great choices for serving with veal stew.

Conclusion:

Low-carb veal stew is a hearty and flavorful dish that's perfect for a cold winter night. It's also a great way to use up leftover veal. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying stew that the whole family will love.