Hearty and Delicious: Veal Stew Recipe
Are you in the mood for a hearty and flavorful dish that will leave you feeling warm and satisfied? Look no further than this veal stew with red wine and peppers recipe. The combination of tender veal, sweet peppers, and rich red wine make for a comfort food classic that is perfect for any cozy evening in.
This recipe is not only delicious but also packed with nourishing ingredients, including flavorful garlic cloves, tangy capers, and nutrient-dense red bell peppers. Plus, the versatility of this dish makes it perfect for any occasion – from an elegant dinner party entrée to a comforting family meal.
So why not try out this delectable veal stew recipe, and indulge in a night of culinary delight?
Why You’ll Love This Recipe
This veal stew with red wine and peppers recipe is surely one of the most delicious and hearty meals that you can enjoy on a chilly winter night. Not only is it comforting but also flavorful, thanks to the addition of some delectable ingredients that complement each other seamlessly. If you are a fan of rich stews and bold flavors, then this recipe will certainly be a treat for your taste buds.
The main ingredient of this recipe is the hearty veal stew meat, which makes the dish tender and succulent. The meat is then slowly cooked with a few choice vegetables such as red bell peppers, garlic cloves, tomatoes with juice, and capers, making it an incredibly wholesome meal that is high in protein and vitamins.
But what really elevates this veal stew is the addition of red wine. It adds depth and complexity to the dish while also tenderizing the meat further. The acidity of the wine helps balance out the sweetness of the sweet peppers, creating a delicate harmony in flavors that is both indulgent and satisfying.
To add to this, dried sage and extra virgin olive oil are also incorporated into the recipe which adds unique earthy and herbaceous notes to complement the flavors of the meat and vegetables. The result is a tantalizingly tangy mixture that will leave you wanting more!
In summary, there are many reasons why you’ll love this veal stew recipe with red wine and peppers- its comforting warmth, its bold flavors that delight your taste buds, its wholesome ingredients that nourish your body- all of which combine together to make something truly magical. This amazing recipe deserves a spot at your dinner table tonight!
Ingredient List
Here are the ingredients you’ll need to make this delicious veal stew with red wine and peppers recipe:
- 2 pounds trimmed veal stew meat, cut into 1-inch pieces
- 1 cup all-purpose flour
- 3 garlic cloves, flattened
- 2 tablespoons extra-virgin olive oil, divided
- 3/4 cup dry red wine (such as Cabernet Sauvignon)
- 1 1/2 cups tomato sauce or diced tomatoes with juice
- 2 red bell peppers, sliced
- 2 tablespoons drained capers
- 1 tablespoon dried sage
- Salt and pepper to taste
Note: If you can’t find trimmed veal stew meat, you can use boneless veal shoulder or veal cutlets instead. Additionally, if you prefer a sweeter flavor, you can use a full-bodied Pinot Noir instead of dry red wine.
The Recipe How-To
Step 1: Prepare the Ingredients
Before starting to cook, make sure you have all the ingredients prepared properly. The veal should be trimmed and cut into 1-inch pieces. Peppers should be cut into thin slices and garlic cloves should be flattened. The flour (2 tablespoons) should be mixed with salt and pepper, and coated over the trimmed veal pieces.
Step 2: Start Cooking
In a large heavy pot or Dutch oven, heat olive oil (3 tablespoons) over medium-high heat. Add the flour-coated veal stew meat in batches and cook until browned on all sides, stirring occasionally for about 5-6 minutes each batch. Once all the meat has been browned remove from the pot onto a separate platter.
Step 3: Prepare Red Wine Sauce
Add another tablespoon of olive oil into the large heavy pot or Dutch oven, then add the sliced red bell peppers and couple of thinly sliced garlic cloves along with dried sage (½ tsp). Sauteed for 3-4 minutes until it becomes a bit soft.
Now add dry red wine, such as Cabernet Sauvignon (1½ cups), to deglaze the big pot by scraping up any bits stuck to the bottom of it.
Reduce the heat to medium and let it simmer for about 10 minutes until the wine is reduced by half its original amount. Add canned tomatoes, including juice (28-ounce can), a cup of tomato sauce and a bay leaf along with zest of thyme. Stir to combine.
Step 4: Complete The Stew
Add back in all of your seared pieces of veal with any meat juices that have accumulated on your platter into the reducing stew sauce mixture, making sure everything is evenly combined.
Finally, bring the whole mixture to a low boil by increasing the heat and then lower down to a simmer. Cover the pot, reduce heat to low, and let the stew cook for approximately 1 ½ to 2 hours until veal is tender.
Step 5: Add Final Touches
When the stew is almost done, add capers (2 tablespoons) and continue cooking for another five minutes.
Just before serving, once again sprinkle with chopped parsley or dried sage(if you like), and give it a generous stir through. The delicious Veal Stew with Red Wine sauce is ready to serve.
Enjoy your perfectly braised veal cubes with sweet peppers in amazing wine red sauce!
Substitutions and Variations
If you want to switch up some of the ingredients in this hearty veal stew with red wine and peppers recipe, here are a few substitutions and variations to consider:
– Meat: Instead of veal stew meat, you can use beef stew meat or boneless veal shoulder cut into 1-inch pieces.
– Herbs: Feel free to experiment with different herbs, like thyme or rosemary, in place of the dried sage.
– Wine: While a dry red wine like Cabernet Sauvignon is recommended for this recipe, you can also try using a full-bodied Pinot Noir or a slightly sweeter red wine to add depth of flavor. Alternatively, white wine can be used instead of red.
– Peppers: Swap out the red bell peppers in this recipe for sweet peppers, like Cubanelle or Italian peppers. You can also add some heat by including a jalapeño pepper or two.
– Flour: If you’re gluten-free, you can use your favorite gluten-free all-purpose flour blend in place of regular flour.
– Caper lovers: Add 2 tablespoons of capers (drained and rinsed) when sautéing the garlic for an extra punch of saltiness and tanginess.
These substitutions and variations can help make the recipe your own, so get creative and experiment with different combinations until you find your perfect taste.
Serving and Pairing
This hearty and flavorful veal stew with red wine and peppers is a perfect dish to serve on a chilly evening. The rich and savory stew pairs perfectly with a full-bodied red wine like Cabernet Sauvignon or a Pinot Noir.
When serving this stew, you can opt for a rustic bread or roasted potatoes. The starch will help balance out the acidity from the tomatoes and the sweetness from the peppers. A side salad with fresh greens, capers, and a light vinaigrette dressing will add freshness to the meal.
If you want to get a bit more creative with pairing options, you can go for some white beans or polenta served as sides, which can complement the robust flavors of the stew. Its flavors have such depth that it leaves ample room for experimentation with flavor combinations.
Overall, this is an excellent dish for a cozy dinner party or even date night in. Remember that its robust flavors are best savored slowly, so allow time to savor each bite in order to truly appreciate its complex flavor profile.
Make-Ahead, Storing and Reheating
This veal stew recipe is a perfect dish to make-ahead and store for those busy weekdays. You can opt to make the whole thing ahead of time and reheat for a quick and flavorful weeknight dinner or store in portions in the freezer for future meals.
To make-ahead, complete steps 1 to 4 before placing the stew covered in the refrigerator for up to two days. When ready to serve, warm up over medium heat while stirring occasionally, adding extra liquid if necessary.
If you’re storing leftovers, allow the stew to cool down first before transferring it to an airtight container. Store it in the fridge for up to four days, or freeze it for up to three months. When reheating, add some extra liquid such as beef broth or water and heat slowly over medium-low heat, stirring frequently.
Another alternative is to cook the stew using a slow cooker. Simply brown the veal stew meat according to step one and transfer everything into a slow cooker instead of a pot. Cook on low heat in between 6-8 hours and then serve or store per instructions above.
These storing and reheating tips will let you enjoy the delicious flavors of this hearty veal stew recipe whenever you want without losing any of its taste quality.
Tips for Perfect Results
Creating a hearty veal stew can be intimidating, but with these helpful tips, you’re sure to impress your dinner guests. One of the keys to making an excellent stew is to take your time and not rush the process. Low and slow cooking will produce tender and flavorful meat that perfectly pairs with the sauce. Here are some additional tips for perfect results:
1. Brown the meat: Before adding the veal to the stew, toss it in flour and then brown it in oil. This adds a layer of flavor and depth to the stew.
2. Use dry red wine: Dry red wine is an ideal choice for this recipe because it adds flavor and acidity to the stew. Cabernet Sauvignon or Pinot Noir would be perfect.
3. Add tomato sauce and juice: Tomato sauce and juice gives this recipe a tangy edge, so don’t forget to add it when putting together ingredients for the stew.
4. Include peppers: Red bell peppers make a great addition to this recipe, as they add both sweetness and texture to the dish.
5. Season appropriately: Don’t skimp on seasoning! Adding salt, pepper, sage, thyme or cayenne pepper can enhance the flavors of this delicious dish.
6. Make Ahead & store: This Veal Stew With Red Wine and Peppers Recipe can easily be made ahead of time – simply store it in an airtight container in the fridge for up to three days or freeze it for up to 3-4 months.
These tips will help you achieve a deliciously hearty veal stew. Keep them in mind as you prepare your ingredients and enjoy your meal!
FAQ
Now that we have gone through each section of this Veal Stew With Red Wine and Peppers recipe article, it’s time to go over some frequently asked questions to help ensure your success in making this dish. Here are some answers to commonly asked questions regarding this hearty veal stew recipe:
What does adding red wine to stew do?
When beef chuck is slow-cooked with red wine, the wine’s acidity helps to tenderize the meat over time. Additionally, as some of the liquid evaporates during the cooking process, the flavors of the dish become more concentrated, resulting in a rich and flavorful beef stew.
What wine goes best with veal stew?
When it comes to pairing wine with a hearty stew, you’ll want to go for a Pinot Noir or a Pinot Grigio with moderate body and high acidity. Both of these wine varieties possess a high level of acidity that can cut through the intense flavors of the hot pot.
What does wine add to a stew?
Pairing red wine with meat dishes can provide a well-balanced flavor profile that brings out the best in both food and drink. The acidity in red wine has the ability to counteract the hearty richness of beef, pork, and veal broths. However, it’s important to note that the tannins in red wine can become more concentrated when used in cooking.
What red wine for meat stew?
When it comes to finding the perfect red wine to go with a hearty beef stew, cabernet sauvignon is certainly a popular choice amongst wine connoisseurs. With its distinctively dry taste, the tannins in cabernet sauvignon help accentuate the bold flavors of the beef, making it an ideal pairing for dishes that are rich in meat and vegetables.
Bottom Line
In conclusion, this hearty veal stew recipe is a perfect choice for a cozy dinner on a cold night. The combination of tender veal meat with sweet red peppers, dried sage, and juicy tomatoes creates a deeply flavorful and warming dish that will satisfy your taste buds.
What makes this recipe even more special is the use of dry red wine to add complexity and depth to the sauce. The acidity of the wine helps tenderize the meat while also balancing out the richness of the dish.
In terms of pairing, I would highly recommend serving this dish with a full-bodied Pinot Noir or Cabernet Sauvignon. The tannins in these wines complement the robust flavors of the stew perfectly, while also providing a smooth and elegant finish.
Whether you are looking for a new dinner recipe to impress your guests or simply want to enjoy a comforting meal at home, this veal stew with red wine and peppers is sure to deliver. So why not give it a try? Trust me, your taste buds will thank you!
Veal Stew With Red Wine and Peppers Recipe
Ingredients
- 2 lbs trimmed veal stew meat, 1 inch pieces
- 1/4 cup all-purpose flour
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, flattened
- 2 tablespoons butter
- 3/4 cup dry red wine (preferably Sangiovese)
- 2 cups canned italian-style tomatoes with juice
- 1 tablespoon crumbled dried sage
- 2 red bell peppers, cut into 2x1/2-inch strips
- 2 tablespoons drained capers
Instructions
- Toss veal with flour in medium bowl; shake off excess. Sprinkle veal with salt and pepper. Heat oil in heavy large pot over medium-high heat.
- Add garlic; sauté 1 minute. Discard garlic.
- Add butter to same pot and let melt. Working in batches, add veal to pot and sauté until brown, about 6 minutes per batch.
- Using slotted spoon, transfer veal to bowl. Add wine, tomatoes with juices and sage to pot, breaking up tomatoes with back of spoon and scraping up any browned bits.
- Return veal and any accumulated juices to pot; bring to boil. Reduce heat to medium-low, cover and simmer 30 minutes.
- Add bell peppers to stew; cover and simmer until veal and peppers are very tender, stirring frequently, about 50 minutes.
- Stir in capers. Season to taste with salt and pepper.
- (Can be made 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Before serving, rewarm over medium heat, stirring often.).