Best 2 Spring Veal Stew Recipes

Indulge in the delectable flavors of spring with a savory veal stew that captures the essence of the season. This classic dish combines tender pieces of veal, fresh spring vegetables, and a rich, flavorful broth to create a hearty and satisfying meal. The addition of aromatic herbs and spices, such as thyme, rosemary, and paprika, enhances the natural flavors of the ingredients, resulting in a symphony of taste.

This article offers a collection of spring veal stew recipes, each with its unique twist. Whether you prefer a traditional preparation or a modern interpretation, there's a recipe here to suit your palate. Discover the rustic charm of a classic French veal stew, featuring pearl onions and mushrooms braised in a red wine sauce. Experience the vibrant flavors of a Mediterranean-inspired stew with sun-dried tomatoes, olives, and feta cheese. For those who enjoy a touch of heat, a spicy Moroccan stew with harissa and preserved lemons adds an exotic flair to the dish.

For those seeking a lighter option, a spring vegetable and veal stew showcases the bounty of fresh produce with tender asparagus, peas, and carrots simmered in a savory broth. And for a hearty and comforting meal, a creamy veal stew with wild mushrooms and pearl barley offers a rich and decadent experience.

No matter which recipe you choose, spring veal stew is a delightful dish that celebrates the arrival of warmer weather and the abundance of fresh ingredients. Gather your loved ones around the table and savor the flavors of spring with this culinary delight.

Here are our top 2 tried and tested recipes!

SPRING VEAL STEW

Spring Veal Stew image

Absolutely delicious stew and low fat too. Serve with fresh crusty bread.

Provided by Laura

Categories Soups, Stews and Chili Recipes Stews Beef

Yield 4

Number Of Ingredients 10

Ingredients

1 pound veal, trimmed and cubed
1 tablespoon olive oil
1 onions, quartered
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
¾ cup fresh sliced mushrooms
1 bay leaf
2 cups dry white wine
salt and pepper to taste

Steps:

In large saucepan, heat olive oil and brown veal. Add onions, green, red and yellow peppers, mushrooms, bay leaf and wine. Bring mixture to a boil, reduce heat, cover and simmer for two hours, stirring occasionally. Season with salt and pepper and serve.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 12.4 g, Cholesterol 102.1 mg, Fat 9.6 g, Fiber 2.1 g, Protein 23.6 g, SaturatedFat 2.7 g, Sodium 118.8 mg, Sugar 5.7 g

SPRING VEAL STEW

Spring Veal Stew image

This is a wonderful springtime stew loaded with spring onions or shallots, fresh tarragon and peas. Much of the flavor comes from browning the veal cubes, but be careful: veal is pretty lean, so it doesn't take long to dry out. Stewing it for 15 to 20 minutes (sometimes even less) with a little splash of white wine is all it takes. Add the peas at the end, and cook until they're tender and warm - you don't want to cook all the flavor out of them, especially if they're fresh.

Provided by Mark Bittman

Categories dinner, one pot, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon extra virgin olive oil
1 tablespoon butter
1 1/2 to 2 pounds veal cubes, no side larger than 1 1/2 inches
1 sprig fresh tarragon, or 1/2 teaspoon dried tarragon
1 pound spring onions or shallots, peeled (if large, trimmed and halved), or scallions, each cut in 2 or 3 pieces
Salt and freshly ground black pepper
1/2 cup white wine or water
1 cup fresh shelled peas, snow peas or frozen peas

Steps:

Put a 12-inch skillet over high heat, and a minute later add oil and butter. Add the meat, in one layer (if you use the larger amount of meat you may have to cook in batches). Cook, undisturbed, until the meat is nicely browned on the bottom, about 5 minutes.
Add tarragon, onions and some salt and pepper. Cook, stirring occasionally, until onions soften and any meat stuck to bottom of pan is released, about 5 minutes. Add liquid, stir, reduce heat to low, and cover. Cook 30 to 40 minutes, or until the veal is tender.
Uncover, add peas and raise the heat to medium. Cook about 5 minutes, until the peas are done. Adjust seasoning, garnish if you like and serve.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 20 grams, Fiber 5 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 895 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

To ensure the veal is tender, use a meat mallet to pound it to an even thickness before searing.
Sear the veal in batches to prevent overcrowding the pan and ensure even browning.
If your pot is not oven-safe, transfer the veal and vegetables to a baking dish before braising in the oven.
Cook the stew until the veal is fork-tender, about 1 hour and 15 minutes.
Serve the stew over mashed potatoes, egg noodles, or rice for a hearty and satisfying meal.

Conclusion:

This classic spring veal stew is a delicious and comforting dish that is perfect for a special occasion or a simple weeknight meal. With its tender veal, flavorful vegetables, and rich broth, this stew is sure to please everyone at the table. So next time you're looking for a hearty and satisfying meal, give this spring veal stew a try.