Cubed Veal Stew Recipe
The taste of this very Cubed Veal Stew recipe has played on my senses so much that I seldom consider any other recipe of Cubed Veal Stew. A good way to use up Meat Meatloaf is to make some delicious Cubed Veal Stew. Do try out this great Cubed Veal Stew recipe.
Ingredients
1 lb (450 g) cubed veal
1 onion, sliced
1 tbsp (15 ml) oil
1 Cup (250 ml) leeks, cut into rounds
1/2 Cup (125 ml) carrots, cut into sections
1/2 Cup (125 ml) green bell peppers or sweet red peppers, cut into strips
4 Cups (1 L) hot beef stock
1/4 Cup (60 ml) rice
3/4 Cup (180 ml) iresh green peas or frozen green peas
3/4 Cup (180 ml) cauliflower flowerets
1/2 Cup (125 ml) potatoes, diced
1/2 Cup (125 ml) turnip, diced
Salt and pepper
Chopped parsley
Pinch of tarragon
Directions
– Preheat oven to 375 °F (190 °C).
– In a stove-to-oven casserole dish, heat oil. Cook veal cubes and onion until golden. Add leeks, carrots, and peppers and pour hot beef stock over mixture. Cover and cook for 40 minutes in oven.
– At the end of cooking process, add rice, green peas, cauliflower, potatoes and turnips and season with salt and pepper. Sprinkle with parsley and tarragon.
– Cover, return to oven and cook 15 minutes longer.
– In a stove-to-oven casserole dish, heat oil. Cook veal cubes and onion until golden. Add leeks, carrots, and peppers and pour hot beef stock over mixture. Cover and cook for 40 minutes in oven.
– At the end of cooking process, add rice, green peas, cauliflower, potatoes and turnips and season with salt and pepper. Sprinkle with parsley and tarragon.
– Cover, return to oven and cook 15 minutes longer.
