Easy Veal Stew
To save money, ask the butcher for breast of veal. It costs less than a leg of veal but is very tender and rich. Save the bones to make veal stock to use in place of the chicken broth for this Easy Veal Stew.
6 Tbsp butter, divided
3 lb boneless veal, cut into 1-inch cubes
1 tsp salt
1/4 tsp pepper
1 clove garlic, minced
2 medium onions, chopped
3 Tbsp chopped fresh dill or 3 teaspoons dried dill
1/4 cup all-purpose flour
1 1/2 cup chicken broth, divided
1/4 tsp ground nutmeg
2 carrots, peeled, sliced
3/4 cup whipping cream
Melt 4 tablespoons butter in a large pot or Dutch oven over medium heat. Add veal, salt and pepper. Cook, stirring occasionally, until veal turns white, about 5 minutes.
Add garlic, onions and 2 tablespoons dill to pot. Cook until onions are tender. Whisk flour and 1/2 cup broth in a small bowl until smooth. Pour over veal. Add nutmeg. Cook, stirring, for 1 minute.
Add remaining broth to pot; bring to a boil over high heat. Reduce heat to low. Cover; simmer, stirring occasionally, for 40 minutes. Add water if mixture seems too dry.
Meanwhile, melt remaining butter in a skillet over medium heat. Add carrots; cook until crisp-tender. Stir carrots and cream into pot. Cook for 10 minutes. Sprinkle with remaining dill.
Easy Veal Stew tip: You can save about 20 minutes by cooking the stew in a pressure cooker through step 3.Proceed with step 4 as recipe directs.