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Veal Stew

Monday, October 28, 2013

I don't eat red meat much -- and am chronically low on both iron and protein. When my kids were small, I often made something they called "skating night stew" because it baked in a low oven while we went to their sessions at the arena and was ready for dinner when we got home, chilled to the bone, to our fragrant kitchen.

In a fit of nostalgia, I cooked up a modified batch over the weekend as soup o' the week:

Two pounds stewing veal, very lean and cubed and dusted with whole-wheat flour, sea salt and fresh ground black pepper
Two tbsp. olive oil
Four large yellow onions
Four really large carrots
Four large parsnips
Three small turnips
A large can of diced tomatoes
Beef broth
Grated rind of one large orange
Three tbsp. chopped fresh thyme

I preheated the oven to 300 degrees. Then heated the olive oil in my Dutch oven and browned the floured veal in small batches, setting it aside.

I chopped and slowly caramelized the onions in the same pot to a deep golden brown, then returned the veal and mixed it with the onions.

Added the scraped carrots and parsnips and peeled turnips, all cut into large chunks. Poured over the diced tomatoes, and added enough beef broth to fill the Dutch oven to about 1 inch from the top. Stirred in the orange rind, brought the liquid to a simmer.

Then placed the Dutch oven, tightly covered, in the oven on a baking sheet and cooked for about four hours, stirring occasionally and adding in the fresh thyme about 30 minutes before it was finished.

This is mostly vegetables in a rich not-too-thick soup, and tastes even better reheated. It's the orange rind which makes this a bit unusual and absolutely delicious!

Mmmmmmmmm. Brings back some happy memories too. Nothing like fall "comfort food" -and just as comforting without the simple carb potatoes/rice/noodles that I would have used in the past.

(Also made a cinnamon-oatmeal apple crisp with local Honey Crisp apples: what an unusual fit of domesticity for me. DH has enjoyed both. Doesn't happen very often!)


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  Member Comments About This Blog Post:

ID_VANDAL 10/29/2013 1:42PM

    That sounds like a great meal and if it brings back great memories so much the better.

I just read your blog on the chips and you got it right. Those damn chips are just empty calories and the manufacturers just keep spending those advertising $$$$'s to get us to pay them for eating empty calories!

They should not be in the gym vending machine!

Vandal

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BOOKAPHILE 10/29/2013 11:50AM

    Mmmmm. You make me want to try it. I'd never have thought of orange peel flavoring for a stew. Thanks for sharing.

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TIFFANIE150 10/29/2013 11:11AM

    How did you make the cinnamon apple oatmeal crisp? sounds good!

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NANCY- 10/29/2013 10:14AM

    Comfort food indeed. I can feel the warmth just from your words.
Thanks for sharing your recipe.

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KANOE10 10/29/2013 7:32AM

    That sounds delicious..especially the orange rind for flavor. What a great idea. I love the nights when you come home to a pre-made stew or soup.

I just made a pumpkin chili. You add diced tomatoes, 1 lb turkey, vegetables, chili powder but then also 1 small can of pumpkin. I never thought of adding pumpkin but it worked.

Thanks for sharing a delicious recipe. I am going to add orange zest to some of my recipes.

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MEADSBAY 10/28/2013 10:27PM

    Sounds delish!
I made veal stew for the first time a few days ago-
never would have thought of orange rind!
Also, in my 40-some years of cooking I have never even touched a parsnip or a turnip.

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DALID414 10/28/2013 9:44PM

    emoticon
I've never had veal emoticon

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COCK-ROBIN 10/28/2013 9:29PM

    Yum!

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PHOENIX1949 10/28/2013 8:50PM

    emoticon emoticon

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_LINDA 10/28/2013 8:15PM

    Wow! Sounds amazing! And quite a lot of work, needing to tend to it over the four hours! The dessert sounds wonderful too :) Your hubby is a lucky guy!!
Enjoy!

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TRAVELGRRL 10/28/2013 8:11PM

    What made you decide to add the orange rind? I never would have thought to put that in in a million years!!!

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EVER-HOPEFUL 10/28/2013 7:56PM

    shame you didnīt take a photo,sounds yummy.tomorrow i am doing roasted chicken with roasted root vegtables and with the left over chicken we donīt eat plan to make a chicken ,vegtable curry with rice for the next day.love the smell of good food cooking.donīt you? emoticon emoticon emoticon

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PHEBESS 10/28/2013 7:46PM

    Sounds wonderful, though I probably would switch out the veal - I always feel bad for the baby cows. (Yeah, at one point I felt bad for eating sprouts, since they were baby plants that would never grow up. What can I say?)

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