Spring Stew Of Veal And Carrots With White Asparagu

Name: Spring Stew Of Veal And Carrots With White Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon vegetable oil; 2 pounds boneless veal shoulder, cut into 2-inch pieces; Salt and freshly ground pepper; 4 large shallots, coarsely chopped; 1 ounce sliced prosciutto, minced; 3/4 cup white wine, preferably Gruner Veltliner; 5 cups chicken stock or canned low sodium broth; 4 medium carrots, cut into 1-inch lengths; 2 large thyme sprigs; 1 pound white asparagus, peeled, or green asparagus; 1/2 cup heavy cream

Servings: persons

1 tablespoon unsalted butter
1 tablespoon vegetable oil
2 pounds boneless veal shoulder, cut into 2-inch pieces
Salt and freshly ground pepper
4 large shallots, coarsely chopped
1 ounce sliced prosciutto, minced
3/4 cup white wine, preferably Gruner Veltliner
5 cups chicken stock or canned low sodium broth
4 medium carrots, cut into 1-inch lengths
2 large thyme sprigs
1 pound white asparagus, peeled, or green asparagus
1/2 cup heavy cream

1
In a large, enameled cast-iron casserole, melt the butter in the oil. Add half the veal, season with salt and pepper and cook over moderately high heat, turning, until browned on all sides; transfer to a plate. Repeat with the remaining meat.
2
Add the shallots and prosciutto to the casserole and cook over moderate heat, stirring, until the shallots are softened, about 3 minutes. Add the wine and cook over high heat until reduced by half, about 4 minutes. Return the veal and any accumulated juices to the casserole. Add the stock, carrots and thyme. Bring to a boil, then simmer over low heat until the veal is very tender, about 1 1/2 hours.
3
Cook the asparagus in a saucepan of boiling salted water until tender, about 8 minutes. Drain; cut into 2-inch lengths.
4
Add the heavy cream to the casserole and simmer until slightly reduced and flavorful, about 5 minutes. Season with salt and pepper. Add the asparagus pieces, simmer 1 minute longer and serve.
5
Make Ahead: The stew can be prepared through Step 2 and refrigerated for up to 2 days. Reheat gently before continuing with the recipe.
6
Serve With: Mashed potatoes, buttered noodles or steamed rice.

762

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 tablespoon vegetable oil, 2 pounds boneless veal shoulder, cut into 2-inch pieces, Salt and freshly ground pepper, and more.

Yes, Spring Stew Of Veal And Carrots With White Asparagus falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Stew Of Veal And Carrots With White Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions