STATEN ISLAND, N.Y. - Nicole Stabile, Rossville 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 ...

For Stew: Spray medium-size Dutch oven well with nonstick cooking spray and set over moderately high heat for 1 minute. Add onion, celery and carrot and saut é , stirring often, until vegetables ...

This is a gentle, delicious, easy-going dish with a quiet elegance. At its heart are fast-cooking chunks of veal, whole Belgian endives and carrots. Simmered quickly and relatively briefly in a bit… ...

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 ...

Add chicken stock or water, bay leaf; simmer over low heat for about 1 hour, or until veal is just about tender. Add combination of fresh herbs, along with the celery, onions, potatoes and carrots ...

British rose veal shoulder works really well for this stew, but you could also use stewing steak. In Corsica this is generally served with pasta.

Serve over noodles, rice, or potato puree. Serves 8 (serving size: about 1 cup) 4 pounds veal stew meat, cut into 2-inch pieces 3 1/2 teaspoons kosher salt, divided 1 1/2 teaspoons black pepper ...

Biba chef Steve Toso makes a delicious veal stew on the KCRA 3 HD Patio.

Serve over noodles, rice, or potato puree. Serves 8 (serving size: about 1 cup) 4 pounds veal stew meat, cut into 2-inch pieces 3 1/2 teaspoons kosher salt, divided 1 1/2 teaspoons black pepper, ...

In a small bowl, mix together flour, salt, baking powder. In a separate bowl, stir together canola oil and milk. Add to other ingredients. Mix to make soft dough. Set aside. In ziplock bag, mix ...

ENTREEVEAL STEW WITH GREEN AND YELLOW PEPPERS3 tablespoons butter1 tablespoon vegetable oil2 pounds boneless veal shoulder, cut into 1-inch piecesSalt and fresh-ground black pepper, to taste1/3 ...