Spring Stew Of Veal And Carrots With White Asparagus Recipe

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.

No additional tips available.

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

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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.

Spring Stew Of Veal And Carrots With White Asparagus

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