CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

FRENCH VEAL STEW

Shelly's
recipe box

Printview my recipes
this recipe viewed 14 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Stews
    Prep Time:       Cook Time:       Total Time:  

2 lbs boneless veal, cut into bite-size pieces
2 small garlic cloves, minced
3 sprigs fresh parsley
1/4 tsp fresh thyme
1 bay leaf
1 medium onion, chopped finely
1/2 cup dry white wine
2 cups beef broth
10 pearl onions, peeled or 1 (15 oz) jar
1 cup heavy cream
Salt to taste

Combine the veal, garlic, parsley, thyme, bay leaf and chopped onion in a Dutch oven. Cover and cook on medium heat for 30 minutes, stirring occasionally. Do not brown the veal. Stir in the wine and beef broth. Cover and simmer over low heat for 30 minutes. Add the pearl onions (drained) and simmer for 30 minutes or until the veal is very tender. Remove the veal and onions; set aside. Remove the parsley and bay leaf.

Add the cream and cook gently until the sauce thickens. Return the veal, onions and any juices to the Dutch oven and heat through. Season with salt and serve over rice or noodles. Serves 6-8

NOTE: Can cook in crock pot using the following method:
Combine all of the ingredients except the heavy cream in a 6 -quart crock pot. Do not brown the veal. Cover and cook on Low 6 to 8 hours. Just before dinner, remove the bay leaf and add the cream and cook on high until the sauce thickens. Season with salt and serve over rice or noodles.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Italian Veal Stew
   by sgre52160



1/4 cup flour 1/2 tsp salt 1/4 tsp pepper 1 1/2 lbs veal stew meat, cut into 1 1/2 inch pieces 2 tbsp olive oil 1 (14 1/2 oz) can diced Italian-style tomatoes, undrained 2/3 cup chicken broth 2




Old Fashioned Veal Stew
   by thejazzmonger








Braised Veal And Mushroom Stew
   by sgre52160



2-3 lbs veal stew meat, preferably from the shoulder, cut into 1 1/2 inch chunks 1⁄4 cup all-purpose flour 1 1⁄2 tsp coarse kosher salt plus more to taste Freshly ground black pepper to taste




Italian Veal And Pepper Stew
   by kathiecooks



1-1/2 pounds veal for stew, cut into 1-1/2-inch pieces 1/4 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons olive oil 1 can (14-1/2 ounces) diced Italian-style tomato




French Country Chicken Stew
   by sealibra75









view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.