A rich, wintry stew with a tart, slightly sweet bite from sour cherries gets its deep flavor from tender veal. Choose pork shoulder for a fattier, slightly juicier dish. Recipe adapted from Beyond The ...

Wash the veal cubes and pat dry. Heat the oil in a heavy-bottomed Dutch oven over medium-high heat. Brown the veal on all sides, removing the cubes with a slotted spoon when browned. This will have to ...

2 pounds lean veal stew meat, cut into large cubes 1/2 cup olive oil Salt and pepper, to taste 1 medium onion chopped, 2 cups fresh tomato juice 4 tablespoons red wine vinegar 1/2 cup red wine 1 bay ...

Season the veal with the black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the veal in 2 batches and cook until it's well browned, stirring often. Place the veal, carrots, ...

Trim and discard excess fat from meat. Cut meat into 1-inch cubes. Heat the butter and canola oil in a 5 1 / 2-quart deep skillet over medium-high to high. Saute onion until softened. In a separate ...

THE CONVERSATION turned to blanquette de veau almost immediately as Daniel Rose explained how he’d written the menu at Chez la Vieille, the legendary Paris bistro he reopened last October. “It reminds ...

A stew in just 20 minutes? It’s true! In addition to being quick, you’ll love this veal stew’s rich, earthy flavors. It takes a few minutes to gather the ingredients for these recipes, but then they ...

There is a simple seasonal-culinary formula for this time of year. Winter = stew. When days are cold and nights are long, there is nothing more warming and satisfying than a steaming hot bowl of stew.

Martha shows you the basic elements of making a stew and shares recipes for some of the classics, beef stew, veal stew, and coq au vin, a famously rich bistro favorite. 27,841 people played the daily ...

Stew is winter's soul food. And a crock of stick-to-your-ribs stew doesn't have to begin and end with the usual "Irish stew" suspects -- beef, carrots and potatoes. Almost anything is fair game when ...

Louise Natalini, Great Kills Ingredients: 2 tablespoons butter 2 tablespoons oil 1 package veal chunks, for stew 6 potatoes, peeled and cut in half 6 carrots, peeled and cut into chunks 1-2 onions, ...