Veal Stew "Truck Stop Style" Recipe

Name: Veal Stew "Truck Stop Style"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon grape seed oil; 2 tablespoons unsalted butter; 2 1/2 pounds veal breast, trimmed of fat and sinew and cut into 1 inch cubes; 2 1/4 cups leeks, rinsed and trimmed, whites only, cut in half and then into thin half moons; 1 cup yellow onion, small dice; 1/4 cup fresh gaarlic, peeled and thinly sliced; 1 tablespoon all purpose flour; 1 cup dry white wine; 1 11/2 to 2 cups veal, chicken or beef stock; 1 lemon, halved and seeded; 2 bay leaves; 1/2 cup heavy cream; 1 1/2 tablespoons capers, chopped; 1 tablespoon flat leaf parsley, minced; kosher salt and fresh ground white pepper; 6 to 8 sprigs of thyme tied with kitchen twine

Servings: persons

1 tablespoon grape seed oil
2 tablespoons unsalted butter
2 1/2 pounds veal breast, trimmed of fat and sinew and cut into 1 inch cubes
2 1/4 cups leeks, rinsed and trimmed, whites only, cut in half and then into thin half moons
1 cup yellow onion, small dice
1/4 cup fresh gaarlic, peeled and thinly sliced
1 tablespoon all purpose flour
1 cup dry white wine
1 11/2 to 2 cups veal, chicken or beef stock
1 lemon, halved and seeded
2 bay leaves
1/2 cup heavy cream
1 1/2 tablespoons capers, chopped
1 tablespoon flat leaf parsley, minced
kosher salt and fresh ground white pepper
6 to 8 sprigs of thyme tied with kitchen twine

1
Season the veal with salt and white pepper. Let it rest for about 15 minutes to absorb the salt. Heat 1 tablespoon of grape seed oil a heavy bottomed pot over medium. Working in batches brown the veal completely on all sides removing the pieces to a tray.
2
Once you have finished browning all the pieces add the butter to the pan and then add the leeks, onion, garlic and the bay leaves. Season them with salt and fresh ground white pepper. Cook them gently until they are wilted and then add the flour.
3
While stirring cook the flour for a few minutes to get rid of the starchy flavor and then deglaze the pan with the white wine being sure to scrape up all the brown crusties on the bottom of the pan. Bring the wine to a boil and let it thicken.
4
Add the veal, stock, lemon and the thyme. Bring the stew to a boil, reduce the heat to low, cover and cook until the veal is very tender, about 1 1/2 hours.
5
Remove the lid from the stew. Remove the lemon, squeezing the juice into the pan as you do so, and the bundle of thyme.
6
Add the cream and capers. Bring the stew to a boil to make sure it is hot. Remove it from the heat, stir in the parsley, and ladle into bowls and serve.

621

kcal

Calories

Fat

Carbs

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 16 ingredients. The key ingredients include: 1 tablespoon grape seed oil, 2 tablespoons unsalted butter, 2 1/2 pounds veal breast, trimmed of fat and sinew and cut into 1 inch cubes, 2 1/4 cups leeks, rinsed and trimmed, whites only, cut in half and then into thin half moons, and more.

Yes, Veal Stew "Truck Stop Style" 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.

Veal Stew "Truck Stop Style"

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