Today, we will prepare a quick veal stew recipe. In his Physiology of Taste, Brillat-Savarin wrote that he preferred veal to all meats. Tender and delicate in flavor, veal meat is easily prepared and is consistent with most vegetables and sauces. This veal stew recipe with asparagus and mushrooms is inspired by the “fondue”, where the veal meat is cooked in liquid. The meat is cooked in a stew prepared with the trimmings of veal fillets previously sauteed and seasoned with turmeric and cumin. It comes with green asparagus and sautéed mushrooms. Create your recipe with seasonal mushrooms like fresh morels or frozen chanterelles.Photo credit: © Eatwell101.com
Ingredients you will need: Veal Stew Recipe
For 4 people
- 1 1/4 lbs (600 g) fillet of veal
- 1 carrot
- 1 onion
- 1 cube of beef stock
- 1/2 lb (250 g) green asparagus
- 1/2 lb (250 g) of seasonal mushrooms
- 2 garlic cloves
- 1 tbsp of cumin
- 1 tsp of turmeric
- Olive oil
- Thyme, bay leaves, fresh coriander
Cooking instructions
Ask your butcher to prepare the fillet and keep the bones to make the broth. In a saucepan, heat a little oil and brown the trimmings. Add carrot and onion, peeled and diced. Sauté for a few minutes. Moisten with 5 1/2 cups (1.25 l) of water and stir the beef broth in, bay leaf, and thyme. Cook on low heat for 30 minutes. Strain and keep warm.
Cut the heads of asparagus on top from 2 inches (5 cm) and cut the stalks into small sections of 1/3 inch (1 cm). Cook in a pan of boiling salted water. Start with the head for 3 minutes and add the stems. Cook 5 minutes. Drain and cool immediately under cold water.
Clean and slice mushrooms. In a skillet, heat a little oil and a knob of butter. Sauté the mushrooms until they are golden brown—season with salt and pepper.
Slice the veal into thin slices. In a skillet, heat a little oil and saute garlic and spices. Add veal and toss well to coat the meat. As soon as the meat colors, add the hot stock. Stir and cook 5 minutes. Adjust seasoning with salt and pepper. Add asparagus and mushrooms to warm them. Sprinkle with chopped cilantro at the time of serving.
So, how was your own quick veal stew? What do you think about this veal stew recipe?
Photo credit: © Eatwell101.com
Quick Veal Stew with Mushrooms
How to make veal Stew for Dinner Recipe?
- 1 1/4 lbs (600 g) fillet of veal
- 1 carrot
- 1 onion
- 1 cube of beef stock
- 1/2 lb (250 g) green asparagus
- 1/2 lb (250 g) of seasonal mushrooms
- 2 garlic cloves
- 1 tbsp of cumin
- 1 tsp of turmeric
- Olive oil
- Thyme, bay leaves, fresh coriander
Instructions
- Ask your butcher to prepare the fillet and keep the ornaments to make the broth. In a saucepan, heat a little oil and brown the trimmings. Add carrot and onion, peeled and diced. Sauté for a few minutes. Moisten with 5 1/2 cups (1.25 l) of water and stir the beef broth in, bay leaf, and thyme. Cook on low heat for 30 minutes. Strain and keep warm.
- Cut the heads of asparagus on top from 2 inches (5 cm) and cut the stalks into small sections of 1/3 inches (1 cm). Cook in a pan of boiling salted water. Start with the head for 3 minutes and add the stems. Cook 5 minutes. Drain and cool immediately under cold water.
- Clean and slice mushrooms. In a skillet, heat a little oil and a knob of butter. Sauté the mushrooms until they are golden brown. Season with salt and pepper.
- Slice the veal into thin slices. In a skillet, heat a little oil and saute garlic and spices. Add veal and toss well to coat the meat. As soon as the meat colors, add the hot stock. Stir and cook 5 minutes. Adjust seasoning with salt and pepper. Add asparagus and mushrooms to warm them. Sprinkle with chopped cilantro at the time of serving.
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