Spring Stew Of Veal and Carrots with White Asparagus - BigOven 186751

Spring Stew Of Veal and Carrots with White Asparagus

Ready in 45 minutes
2 review(s) averaging 3.5. 100% would make again

Top-ranked recipe named "Spring Stew Of Veal and Carrots with White Asparagus"

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Lightly cooked asparagus adds a fresh taste and a slightly crisp texture to a rich, slowly simmered stew.

"I used chicken in place of veal and added mushrooms. After browning the meat I placed it in a slow cooker for about 5 hours it was perfect. "

- Nan2253

Ingredients

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1 tablespoon unsalted butter
1 tablespoon vegetable oil
2 pounds boneless veal shoulder; cut into 2-inch pieces
Salt & pepper; and freshly ground pepper
4 large shallots; coarsely chopped
1 ounce prosciutto; sliced, minced
3/4 cup white wine; preferably Gr?ner 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

Original recipe makes 4 Servings

Servings  

Preparation

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.

Notes

Make Ahead

The stew can be prepared through Step 2 and refrigerated for up to 2 days. Reheat gently before continuing with the recipe.

Serve With

Mashed potatoes, buttered noodles or steamed rice.

Credits

Added on Award Medal
Calories Per Serving: 879 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I used chicken in place of veal and added mushrooms. After browning the meat I placed it in a slow cooker for about 5 hours it was perfect.
Nan2253 1 year ago
Make Ahead The stew can be prepared through Step 2 and refrigerated for up to 2 days. Reheat gently before continuing with the recipe. Serve With Mashed potatoes, buttered noodles or steamed rice. [I posted this recipe.]
sbjonas 3 years ago
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