Veal Stew With Endive And Carrot
Published October 30, 2001
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons butter or olive oil
1 ½ pounds veal stew meat in 1-inch chunks
4 heads Belgian endive
4 medium carrots, peeled and cut into 2-inch lengths
Salt and pepper to taste
1 cup chicken, beef or vegetable stock
2 tablespoons Dijon mustard, optional
2 tablespoons fresh or sour cream, optional
Chopped parsley for garnish
Nutritional analysis per serving (4 servings)
12 grams carbs; 113 milligrams cholesterol; 357 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 17 grams fat; 4 grams fiber; 859 milligrams sodium; 40 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put butter or oil in a large skillet and turn heat to high. When butter melts or oil is hot, add meat in one layer. Cook for about 5 minutes, or until veal is browned on one side. Stir once, then move veal to one side of pan. With heat on high, add whole endives in one layer and scatter carrots over all. Cook until endives brown on one side, 1 or 2 minutes. Turn and cook another minute, then sprinkle all with salt and pepper.
- Step 2
Add stock, stir, let it cook for a minute, then turn heat to very low and cover. Cook for about 30 minutes, stirring once, until tender. If necessary, turn heat to high until sauce thickens a bit. Taste and adjust seasoning, remove to a platter, pour sauce on top and garnish with parsley. If making mustard-cream sauce, remove meat and vegetables to platter, blend mustard and cream and stir into sauce in pan until smooth. Pour over meat and vegetables. Garnish and serve.
Private Notes
Comments
Tried twice and both times it turned out very dry; without the mustard-cream sauce it needs more flavoring. I am not giving up: next time, shorter cooking time, cook in white or rose wine, fresh thyme or rosemary, perhaps snipped chives to serve.
Pleasant-tasting, enjoyable, but, when I use the leftovers, I’m going to add more mustard and sour cream—the flavor was so mild that my husband and I both craved a bit more zing. Even the endive contributed mostly a different texture, rather than an intriguing flavor. I wonder if adding cooked chestnuts would work—I’ve used them with veal stew with good results. I gave it 4 stars.
Agree with Jeff's comment -- in all likelihood you need to adjust for today's veal cooking much faster than in the original recipe. I like this with egg noodles - sorta like a stroganoff. Great weeknight recipe -- a great flavor combo that's fast to make. Make enough for leftovers -- good lunch the next day.