Veal stew is a thick, savory dish made with cubed veal and various vegetables. It can be made in a slow cooker, on the stovetop, or in the oven. Veal is naturally tender and low in fat, making it a popular ingredient in Italian and French cuisine.
Veal stew is a meat dish that is prepared using the meat of young cows. Cubed veal can be browned or lightly seared and simmered with other ingredients to create a rich, savory dish. A stew is much thicker than a soup. It also includes less liquid and requires longer cooking over a lower heat. There are endless possibilities when it comes to making veal stew.
Veal stew recipes vary according to taste. Any stew recipe that calls for beef, chicken, or pork can be made into a veal stew recipe by simply using veal rather than another type of meat. Veal can also be added to any vegetable stew recipe. A cook can make veal stew in a slow cooker, on the stovetop, or even in the oven.
The process of preparing veal stew usually begins with browning cubed veal in a heavy skillet with olive or vegetable oil. A cook might use fresh or frozen vegetables such as carrots, celery and green beans in addition to veal. The stew can be thickened by adding potatoes or rice. The taste of veal stew can be changed by swapping carrots and green beans for yellow, red and green peppers. Salt and pepper can be added for seasoning before serving the stew.
Less tender cuts of veal, including brisket, round steak, or shanks, are ideal for stews. Calf bones are often used to create a stock that forms the basis for soups and stews. Veal is naturally tender, so you don’t need to marinate the meat to make it tender. Marinating to enhance the flavor of the veal can be done in less than 30 minutes.
Veal is low in fat compared to most other meats. Proper preparation is essential to ensure the meat remains tender. Slow cooking the meat locks in the flavor and juices.
For centuries veal has been an important ingredient in Italian and French cuisine. Veal has a more delicate and tender texture than beef. It is typically a light pink color. After a calf begins eating solid food, the iron in the food causes the animal’s meat to change a darker, reddish hue. Although the calf can come from any sex and breed of cow, males are predominantly used.
Protect your devices with Threat Protection by NordVPN
