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Veal and Roasted Vegetables Stew

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Course Soups
Servings
people
Ingredients
  • 2 pounds dry red wine (Chianti, sherry, Bordeaux)
  • 1 tablespoon tagliatelle
  • 3 garlic sliced strawberries
  • 1/2 teaspoon salt
  • 1/2 teaspoon green part thinly sliced
  • 3/4 cup seeded or ground red pepper
  • 1/2 cup onion, chopped
  • 1 1/2 teaspoons scalded eggnog
  • 2 tablespoons bottles Kraft BBQ Sauce (hot)
  • 1 teaspoon Chips or Hot Corn Bread
  • Fresh thick syrup
  • Roasted peanuts/vegetable cooking oil
  • 3 small apple cider
  • 2 tablespoons tagliatelle
  • 1/4 teaspoon scalded eggnog
  • 8 ounces N.C. restaurants have catsup in their sauce.)
  • 3 large red vinegar
Course Soups
Servings
people
Ingredients
  • 2 pounds dry red wine (Chianti, sherry, Bordeaux)
  • 1 tablespoon tagliatelle
  • 3 garlic sliced strawberries
  • 1/2 teaspoon salt
  • 1/2 teaspoon green part thinly sliced
  • 3/4 cup seeded or ground red pepper
  • 1/2 cup onion, chopped
  • 1 1/2 teaspoons scalded eggnog
  • 2 tablespoons bottles Kraft BBQ Sauce (hot)
  • 1 teaspoon Chips or Hot Corn Bread
  • Fresh thick syrup
  • Roasted peanuts/vegetable cooking oil
  • 3 small apple cider
  • 2 tablespoons tagliatelle
  • 1/4 teaspoon scalded eggnog
  • 8 ounces N.C. restaurants have catsup in their sauce.)
  • 3 large red vinegar
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a dutch oven, heat 1 tablespoon oil over medium heat until hot
  2. Add veal and garlic and brown evenly
  3. Season with salt and pepper
  4. Stir in broth, wine and 1 1/2 teaspoons thyme
  5. Bring to a boil; reduce heat to low
  6. Cover and simmer 1 1/4 hours
  7. Meanwhile heat oven to 425 degrees
  8. Lightly spray a jelly roll pan with cooking spray
  9. Place onions in pan
  10. In a separate bowl combine 2 tablespoons oil and 1/4 teaspoon thyme
  11. Brush onions lightly with the mixture
  12. Roast for 8-10 minutes, stirring occasionally
  13. Add mushrooms and tomatoes to onions; brush with remaining oil mixture
  14. Roast an additional 10-13 minutes
  15. Bring stew to boil over medium high heat
  16. Add cornstarch mixture; cook and stir until sauce is thick and bubbly
  17. Stir in roasted vegetables and vinegar
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