Veal Stew with Spring Greens #SundaySupper

Veal Stew with Spring Greens

Welcome to another Sunday Supper! Our theme this week is Spring Fling because… it’s about time, isn’t it? Most of us, it seems, had another pretty rough winter and it’s high time the snow and freezing temperatures let us be.

Probably obvious, but of course we over at Sunday Supper are ushering in this most welcome new season with spring recipes. I chose to feature this stew, which uses veal – very reminiscent of spring – and then highlights many of the greens just now coming into season.

Veal Stew with Spring Greens

Like spinach, and watercress, and leeks, and yes – romaine. Yep, I’m going to go there and ask you to put romaine lettuce in your stew. It’s weird. And yet – it works. The romaine doesn’t wilt the way you fear it will, instead it leaves a lovely crunch, yet wilts just enough to blend in with the texture of the stew.

veal stew with spring greens

The veal becomes impossibly moist and tender, and as a bonus, it takes a much shorter time to cook than would beef. The flavors here are delicate but not precious. It’s light but still hearty.

Veal Stew with Spring Greens

So happy Spring to everyone! Summer is around the corner! Enjoy this one last stew of the colder months. And be sure you check out my Sunday Supper gang, they’ve brought some beautiful recipes for Spring!

Veal Stew with Spring Greens

{Two Years Ago: Tomato Cornbread}

Source: slightly adapted from Food & Wine Magazine, April 2010

Ingredients:
3 tbs unsalted butter, divided
1 tbs olive oil, divided
3 lbs. veal stew meat, trimmed if necessary, and blotted dry with paper towels
Kosher salt and black pepper
1 cup dry white wine
1 large bunch of adult spinach leaves, chopped
1 large bunch of sorrel leaves, chopped
1 head of romaine, chopped
1 bunch of watercress, chopped
1 leek, white part only, sliced in half lengthwise and cut into half moons
¼ cup finely chopped fresh flat-leaf parsley
¼ cup finely chopped fresh tarragon
¼ cup finely chopped fresh chives
1 cup crème fraiche
Hunks of baguette, for serving

Directions:
Preheat your oven to 325 F. Set a large Dutch oven over medium-high to high heat. Melt a pat or two of the butter, plus a drizzle of olive oil, in the hot pot. Add the veal and cook until browned, turning once. Do not crowd the pan. You will probably need to do this in batches, so use a little of the butter and oil for each batch. When the last batch has been browned, add all the browned veal, plus any accumulated juices back into the pot. Add the wine, then remove from the heat. Cover the Dutch oven with a piece of parchment paper, then cover with the pot’s lid. Transfer to the oven for 1 hour.
Now add the spinach, sorrel, romaine, watercress, leek, parsley, tarragon, chives and crème fraiche to the pot. Stir well, then season to taste with salt and pepper. Cover again with the parchment and the lid and return to the oven for 30 minutes longer, until the greens are wilted and the veal is tender.
Ladle the stew into bowls and serve with the bread alongside for mopping.
Note: if the greens are initially overwhelming your Dutch oven and threatening to spill over, then add about half of them without the crème fraiche, re-cover the pot with the parchment and lid and cook about 15 minutes, then add the remaining greens plus crème fraiche, stir, and cook another 15 minutes.

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53 responses to “Veal Stew with Spring Greens #SundaySupper

  1. Best spring stew I’ve seen in a long time!

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  17. Bill adores veal and just finished up the veal stew I made last week for lunch today. I hope I get a chance to make yours—he’ll be one happy hubby!

  18. I also would have never thought to put romaine in a stew. It’s very creative!

  19. That is a very creative stew and perfect for spring!!

  20. I have never tried veal and now that the practice for making veal isn’t as horrible as it use to be I should really give it a try.

    • Texan New Yorker

      Thanks Laura! Yes definitely! My grocery store only carries humanely raised veal – no crates and they get plenty to eat. I’m so glad things have improved – I went a long time when I refused to eat veal because of it too.

  21. This stew looks so inviting and yummy! I love veal!

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  23. Love all the fresh flavors in this stew!

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  25. Romaine lettuce in my stew – I’ll check try your recipe this week! Sounds yummy!

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  30. What a beautiful looking stew!

  31. Love all the greens used here, yum!

  32. Diana @DandelionGreensBlog

    This stew looks delicious! A perfectly hearty, and healthy meal!

  33. Love all the textures in this soup. Texture is a big thing for me that often determines whether or not I enjoy a dish.

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  35. I love your choice of greens in here! Think spring!

  36. Great dish for the transition from winter to spring!

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