Best 8 Veal Stew With Dill Recipes

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Indulge in the culinary delight of veal stew with dill, a classic dish that tantalizes taste buds with its tender meat, aromatic herbs, and rich flavors. This hearty and comforting stew is a perfect meal for chilly evenings, combining the finest cuts of veal with fresh dill, vegetables, and a luscious sauce.

The recipes in this article offer a diverse selection of veal stew with dill variations, catering to different preferences and dietary needs. From the traditional Hungarian recipe with paprika and caraway seeds, to a lighter version using Greek yogurt and lemon zest, each recipe promises a unique culinary experience.

For those who prefer a creamy and velvety stew, the recipe with mushrooms and sour cream delivers a luxurious and decadent dish. Alternatively, the Italian-inspired recipe with sun-dried tomatoes and artichokes adds a vibrant Mediterranean flair to the classic stew.

If you're seeking a gluten-free option, the recipe with almond flour dumplings provides a flavorful and satisfying alternative to traditional flour-based dumplings. And for those with limited time, the slow cooker veal stew recipe offers a convenient and hassle-free method of preparation, allowing the flavors to meld and develop while you're away.

With its delectable flavors and versatile variations, veal stew with dill is a culinary gem that showcases the perfect harmony of tender meat, aromatic herbs, and rich sauce. Embark on a culinary journey and discover your favorite recipe from this curated collection of veal stew with dill variations.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

VEAL STEW WITH 40 CLOVES OF GARLIC



Veal Stew with 40 Cloves of Garlic image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 8 servings

Number Of Ingredients 10

3 to 4 pounds boneless veal shoulder, cubed (1 1/2 inch cubes)
1/2 cup vegetable oil
4 leeks, washed and sliced
2 carrots, sliced
1/2 cup dry white wine
2 cups veal stock or chicken broth
Bouquet garni: in a cheesecloth tie a bay leaf, whole peppercorns and sprigs of fresh dill
4 whole heads of garlic, crushed and peeled
Salt and freshly ground black pepper
Fresh dill, chopped for garnish

Steps:

  • In a heavy casserole (which can go in the oven) brown batches of the veal in the oil until golden on all sides. As you brown the cubes, remove them to a platter. When they are all brown, add the leeks and carrots to the casserole and saute them for about 3 to 4 minutes or until tender. With a slotted spoon remove the cooked vegetables and discard the fat from the casserole.
  • Preheat the oven to 325 degrees. Return the cooked leeks and carrots to the bottom of the casserole. Return the browned veal meat and place them over the vegetables. Add the wine and, over moderate heat, reduce the wine to almost nothing. Add the stock and bouquet garni and bring the liquid to a simmer. Add the garlic, salt and pepper. Cover the stew with a piece of foil with the edges turned upwards to catch the steam which will collect under the lid. Cover the casserole with a lid (or other piece of foil) and set in oven. Braise for 1 to 1 1/2 hours or until the meat is fork tender.
  • Strain the solids from the liquid and keep warm. Remove excess fat and reduce liquid to 1 1/2 cups. Adjust the seasoning. Serve dusted with fresh dill. Accompany with rice, plain boiled potatoes or the mashed potatoes and spinach (see recipe below).

VEAL WITH DILL SAUCE



Veal With Dill Sauce image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

1/2 tablespoon sweet butter
1/2 tablespoon vegetable oil
3 pounds boneless veal for stew
3 tablespoons finely minced shallots
1 large clove garlic, minced
1 cup semidry white wine such as Riesling
1/2 cup well-flavored veal or chicken stock
Salt and freshly ground white pepper
1 cup heavy cream
1/4 cup finely minced fresh dill
1 teaspoon fresh lemon juice

Steps:

  • Heat the butter and oil in a heavy three-quart casserole. Add the veal and sear it until it is lightly browned. Remove the veal from the pan.
  • Add the shallots and garlic and cook over low heat until they are soft but not brown. Add the wine and stock and cook over high heat, scraping the pan. Cook until the liquid is reduced by about half.
  • Return the veal to the pan, season with salt and pepper and baste with the pan juices. Stir in the cream and half the dill. Cover and simmer for about one hour, until the veal is fork tender. If, toward the end of cooking, too much of the liquid in the pan has evaporated, add a little more stock or wine.
  • Check seasonings again and stir in the remaining dill and the lemon juice. Serve at once.

Nutrition Facts : @context http, Calories 447, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 0 grams, Protein 48 grams, SaturatedFat 12 grams, Sodium 780 milligrams, Sugar 2 grams, TransFat 0 grams

VEAL STEW



Veal Stew image

This stew is absolute comfort food marinating the richness of a full-bodied red wine with rosemary, garlic and veal. This winning combination results in a hearty stew ideally served over egg noodles.

Provided by Chef mariajane

Categories     Stew

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 lbs veal shoulder, cubed
1/2 teaspoon salt
1/2 teaspoon freshly cracked pepper
6 bay leaves
2 sprigs fresh rosemary
4 garlic cloves, peeled (2 minced, 2 sliced)
1 1/2 cups dry full-bodied red wine
2 tablespoons all-purpose flour
2 tablespoons canola oil
6 anchovy fillets
1/2 cup black olives, pitted
2 (398 ml) cans plum tomatoes

Steps:

  • In a large bowl, add cubed veal and season with salt and pepper. Add bay leaves, rosemary, minced garlic and red wine.
  • Cover and refrigerate; marinate for at least 1 hour, but preferably overnight.
  • Drain veal, reserving marinade in bowl on the side. Dust veal pieces with flour. In a Dutch oven or large ovenproof skillet with fitted lid, heat oil over medium-high heat.
  • Working in batches, cook veal until browned on all sides, about 8 minutes per batch. Using a slotted spoon, transfer browned veal to a plate. In same skillet, add sliced garlic and fry until golden brown, about 1 minute.
  • Add anchovies, olives, tomatoes and veal along with reserved marinade. Bring to a boil, cover with lid, transfer to a 350F oven and bake for 1 1/2 hours. Skim off any oil collected on top of sauce and stir.
  • Serve over egg noodles with a side salad.

VEAL SCALLOPS WITH CAPERS, VERMOUTH AND DILL



Veal Scallops with Capers, Vermouth and Dill image

Categories     Sauté     Quick & Easy     Veal     Fortified Wine     Dill     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

All purpose flour
1 pound veal scallops (about 1/4 inch thick)
5 tablespoons butter
1 tablespoon olive oil
2 tablespoons dry vermouth
3 tablespoons drained capers
1/3 cup chopped fresh dill

Steps:

  • Place flour in pie pan. Season with salt and pepper. Coat veal with the flour mixture, shaking off excess. Melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat. Working in batches, add veal and cook until light brown, about 1 minute per side. Transfer to platter. Add 3 tablespoons butter to skillet and melt, scraping any brown bits. Add vermouth and capers; bring to boil. Add dill. Season with salt and pepper and pour over veal.

HEARTY VEAL STEW WITH RED WINE AND SWEET PEPPERS



Hearty Veal Stew with Red Wine and Sweet Peppers image

Categories     Soup/Stew     Stew     Veal     Bell Pepper     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

2 pounds 1-inch pieces trimmed veal stew meat
1/4 cup all purpose flour
2 tablespoons extra-virgin olive oil
3 garlic cloves, flattened
2 tablespoons (1/4 stick) butter
3/4 cup dry red wine (preferably Sangiovese)
2 cups canned Italian-style tomatoes with juice
1 tablespoon crumbled dried sage leaves
2 red bell peppers, cut into 2x1/2-inch strips
2 tablespoons drained capers

Steps:

  • Toss veal with flour in medium bowl; shake off excess. Sprinkle veal with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add garlic; sauté 1 minute. Discard garlic. Add butter to same pot and let melt. Working in batches, add veal to pot and sauté until brown, about 6 minutes per batch. Using slotted spoon, transfer veal to bowl. Add wine, tomatoes with juices and sage to pot, breaking up tomatoes with back of spoon and scraping up any browned bits. Return veal and any accumulated juices to pot; bring to boil. Reduce heat to medium-low, cover and simmer 30 minutes.
  • Add bell peppers to stew; cover and simmer until veal and peppers are very tender, stirring frequently, about 50 minutes. Stir in capers. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Before serving, rewarm over medium heat, stirring often.)

VEAL STEW WITH LEMON AND DILL



Veal Stew With Lemon and Dill image

Make and share this Veal Stew With Lemon and Dill recipe from Food.com.

Provided by JennyMidget

Categories     Stew

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

700 g lean veal, diced
1/2 cup plain flour
2 teaspoons sunflower oil
1 brown onion, sliced
2 tablespoons lemon juice
1 cup water
1 cup white wine
200 g sliced mushrooms
2 cups frozen peas
1/2 cup fresh dill
ground black pepper

Steps:

  • Coat veal pieces in flour. Brown in pan.
  • Add onion to pan, cook until soft.
  • Sprinkle in lemon juice.
  • Add water and wine, stir.
  • Add dill.
  • Simmer 45 minutes, stirring occasionally.
  • Add mushrooms, peas, and pepper to taste.
  • Simmer a further 15 minutes.

Nutrition Facts : Calories 453.3, Fat 14.8, SaturatedFat 5.3, Cholesterol 143.8, Sodium 225.5, Carbohydrate 27.4, Fiber 4.5, Sugar 6.3, Protein 41

Tips:

  • For the best flavor, use high-quality veal stew meat. Look for meat that is evenly colored and has little to no marbling.
  • Brown the veal stew meat in a large pot or Dutch oven over medium-high heat. This will help to develop flavor and color.
  • Add vegetables such as carrots, celery, and onions to the pot. These vegetables will add flavor and texture to the stew.
  • Use a good quality beef broth or stock. This will help to give the stew a rich flavor.
  • Season the stew with salt, pepper, and other spices to taste. You can also add a bay leaf or two for extra flavor.
  • Bring the stew to a boil, then reduce heat and simmer for at least 1 hour, or until the meat is tender.
  • Serve the stew over mashed potatoes, rice, or egg noodles.

Conclusion:

This veal stew with dill is a hearty and flavorful dish that is perfect for a cold winter night. The meat is braised until it is fall-apart tender, and the vegetables are cooked to perfection. The dill adds a bright and refreshing flavor to the stew. This dish is sure to please everyone at your table.

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