Name: Braised Veal with Aromatic Vegetables
Yield: Makes 6 servings
Ingredients: 1 1/2 pounds boneless veal shoulder, cut into 3/4-inch cubes; 2 tablespoons (1/4 stick) butter; 1 small fennel bulb, thinly sliced; 2 tablespoons chopped fronds reserved; 8 ounces baby carrots; 1 medium onion, halved lengthwise, thinly sliced; 2 1/4 cups plus 1 tablespoon Italian-style seasoned canned chicken broth; 2 teaspoons cornstarch; 2 tablespoons fresh lemon juice; 1 teaspoon grated lemon peel

This hearty stew is great served over egg noodles. Bitter greens with a creamy Gorgonzola dressing would be a good side salad. Have sliced bananas and strawberries drizzled with honey and balsamic vinegar for an elegant dessert.

Recipe information

Yield
Makes 6 servings

Ingredients

1 1/2 pounds boneless veal shoulder, cut into 3/4-inch cubes

2 tablespoons (1/4 stick) butter

1 small fennel bulb, thinly sliced; 2 tablespoons chopped fronds reserved

8 ounces baby carrots

1 medium onion, halved lengthwise, thinly sliced

2 1/4 cups plus 1 tablespoon Italian-style seasoned canned chicken broth

2 teaspoons cornstarch

2 tablespoons fresh lemon juice

1 teaspoon grated lemon peel

Preparation

Sprinkle veal with salt and pepper. Melt butter in heavy large pot over medium-high heat. Add veal; sauté until brown on all sides, about 5 minutes. Reduce heat to medium. Add sliced fennel bulb, carrots, and onion; sauté 5 minutes. Add 2 1/4 cups broth; bring to simmer. Cover pot; reduce heat to medium-low. Simmer until veal and vegetables are tender, about 20 minutes. Mix cornstarch and remaining 1 tablespoon broth in bowl; add to stew. Increase heat; bring to boil, stirring often. Reduce heat to medium. Add lemon juice and peel; simmer 2 minutes. Stir in fennel fronds. Serve hot.

TagsStew Soup/Stew Veal Beef Meat Fennel Root Vegetable Vegetable Carrot Lemon Citrus Fruit Onion Main Dinner Nut Free Gluten Free Make Ahead One-Pot Meals Easy Braise Bon Appétit

Recipe information

Ingredients

Preparation

Recipe notes