the best veal stew marengo
1 lb. shoulder of veal , 1- 2 tsp. Italian seasoning or basil and thyme, 2 bay leaf, 1/3 c. leafy parsley, 6 oz. button mushrooms, 1 c. tomato ( no seeds), 1/3 c. shallots, 4-5 garlic cloves, 1/4 c. olive oil with 2 T. butter, 1 tsp. orange zest, 1 c. dry white wine, 1/2 c. onions or 12 baby onions, 12 pitied green olives,
Add the tomato and mushrooms after 1 hr.
MORE than 700 of my recipes--chefrobertkhoury.com
Veal Stew W Oranges Carrots - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Veal Stew W Oranges Carrots Recipe.
A recipe from the KC Soups & Stews collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
4 tb : Olive Oil
3 cl : Garlic; Minced
1 3/4 lb : Mushrooms; Halved
4 lb : Veal Stew Meat; Cubed
2 md : Oranges
1 ts : Salt
2 md : Onions; Chopped
1/3 c : Flour; All-purpose
1 c : Chicken Broth
1/4 ts : Black Pepper
1 lb : Baby Carrots; Peeled
How to Make a Veal Stew Recipe [Episode 225]
A delicious lean, tender, and mildly flavored veal stew, cooked in the slow cooker, served with mashed potatoes.
Ingredients for 6 servings:
4 pounds or 1815g boneless veal cut into cubes
28 ounces or 794g can of diced tomatoes
Bouquet garni (basil, rosemary, and thyme tide together)
Salt and ground black pep per
4 tablespoons or 46g all-purpose flour
2 tablespoons or 30mL tomato paste
1 orange peel and its juice
4 tablespoons or 60mL sunflower oil or vegetable oil
½ cup chopped cilantro or parsley
4 shallots finely chopped
2 cups vegetable or chicken broth or stock
1 cup or 250mL white wine
Mushrooms (optional to your taste)
Cover the meat with the flour, sprinkle salt and ground black pepper.
In a big frying pan, in HIGH temperature heat the sunflower oil and sear the meat until brown (not necessarily completely cook); then transfer to the slow cooker pot.
In the same frying pan you seared the meat, sauté the shallots.
Add to the shallots the diced tomatoes, orange juice; the white wine, and the orange zest; then transfer to the pot with the meat.
Add the chicken or vegetable broth to the pot, add the cilantro or parsley, and add the bouquet garni.
Cover the pot and slow cook for 3 or 4 hours.
SOUNDTRACK: Finals by Silent Partner, YouTube Audio Library
eMail: firstname.lastname@example.org; email@example.com
Simple Sunday Afternoons
PO Box 34282
San Juan PR 00934-0282
Bourbon Glazed Carrots - Special Occasion Carrot Side Dish Recipe
Learn how to make a Bourbon Glazed Carrots recipe! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this Special Occasion Carrot Side Dish Recipe!
Beef Stew made the french way with Michael's Home Cooking
A French Style Beef Stew Recipe.
3 pounds beef (chuck roast recommended)
big piece of bacon
28oz can of tomatoes (400g)
3 Tablespoons tomato paste (80g)
1 cup chicken broth
1 cup red wine
3 garlic cloves
bunch of thyme
2 bay leaves
1/3 cup all purpose flour
8 oz mushrooms
1 cup water
1 cup parsley
Bake for 3 hours @ 325F as I failed to mention that in the video.
***Note, if the orange does not sound good to you, please leave the orange peel out as it really does add a lot of orange flavor.
Chicken Stew Dinner Recipe
detailed recipe for making chicken stew dinner
the amount of food to be done in this video is enough for 150 people
ingredients for making chicken stew
8 pieces of whole chicken to be used
5 kilograms of eggplant
6 pounds of green zucchini
7 kilograms of potatoes
3 kilograms of tomatoes
4 kilograms of carrots
4 kilograms of onions
thyme in a bowl
250 grams of hot pepper paste
crushed garlic and black pepper
You can use garlic
salt and sugar
900 grams of tomato paste
chop chickens before
remove the chest and leg parts
prepare chickens in boneless form
You can also add the wing parts in the bony way.
chop the chickens in medium size
you may just want to use chicken breast meat
it would be better to use whole chicken to be delicious
also benefit from the boil water of the bones
fill the chopped chickens into a wide container
Add some sunflower oil and mix completely
boil chicken bones for at least 2 or 3 hours
Get the foam on it to have a clean water
if you want to use this chicken broth later, add some salt into it.
add liquid oil to the large pan and allow it to warm up
add the chicken after the oil is heated and mix at intervals
Cook the chickens for 5 to 10 minutes, do not need to be fully cooked
add chickens into strainer to get rid of excess fat
peel the onions and chop
Peel the carrots and chop
Peel the eggplants and chop
chop all ingredients to the same size, prepare
green pumpkin chop
Peel the potatoes and chop
except for the ingredients here, you can use green pepper and mushrooms
chopping stage and preparation part of the dish to be made is ok, now cooking stage
add plenty of roast oil into the large saucepan and allow it to warm up
add the chopped vegetables into the heated oil and fry for a short time
Add the carrots first,
Add the carrots in the strainer after 1 minute
Add green zucchini into overheated oil, wait 1 minute
add non-oiled vegetables to a wide tray
Add the eggplants and fry a little, add the eggplants in the strainer
add the potatoes and fry them, add the potatoes in the strainer
my potatoes are a little too fried, you don't mind
chopped onions and fry a little, add the onions into the strainer
small onion can use
combine all vegetables in a large tray
add chopped tomatoes
soil pots need to be used at this stage
but if the amount is a little too much and if this is not possible you can use deep oven containers
stir and add vegetables
Add the vegetables again and add the chicken again
place materials in containers this way
need to prepare the juice of the dish
Add some chicken broth into deep pots
tomato paste and pepper paste add to mix
Add garlic and black pepper
Add salt and sugar
add plenty of chicken broth and allow to boil
add plenty of thyme to the top of the stew
add the specially prepared boiled sauce to your meal
Cover with aluminum foil so as not to air, and bake 1 hour to 170 degrees
open the foil paper, pay attention to the steam of the food
After cooking cook a little rest,
After half an hour you can serve with yogurt next to it
How to Make the Best Chicken and Broccoli Chinese Stir Fry Recipe ~ Healthy Chinese Cooking
We just love Chinese chicken and broccoli and this is a Classic Chinese meal. In this recipe video I will show you how to make easy and HEALTHY chicken and broccoli stir fry by a Chinese
cooking technique called velveting meat. It is just like Chinese chicken and broccoli take out but much much better. Enjoy.
#food #recipe #chickenrecipe #broccoli #chinesefood #tesscooks4u
OTHER RECIPE VIDEOS YOU MAY LIKE TO SEE
Chinese Spicy HOT Chicken Stir Fry ~ How to Make Your SPICY HOT!
How to Make Chinese Walnut Chicken ~ Chinese Food Recipe
How to Make The Best Chinese Lo Mein ~ Chinese Food Recipe
Asian Recipes by Tess Cooks4u
Easy & Healthy Chinese Chicken & Broccoli Stir Fry ~ Chinese Wok Recipe
1 large sliced chicken breast
2 cups broccoli florets
1 sliced carrot
slurry - equal water and starch
2 tbsp. soy sauce
2 tsp. rice wine
1 large egg white
1 1/2 tbsp. cornstarch
1/2 to 3/4 cup chicken broth
2 tbsp. oyster sauce
2 tsp. dark soy sauce
3 cloves minced garlic
1 -2 tsp. minced ginger
drizzle sesame oil
Prepare all ingredients before cooking.
Mix chicken, soy sauce, rice wine, egg white and cornstarch. Cover and refrigerate for 30 minutes.
Mix all ingredients for sauce and whisk well.
Blanch broccoli florets and carrots.
When water comes up to a light boil add chicken and give one or two pushes so not to stick together. Blanch for about 2 minutes and remove.
Clean wok and add sauce. Bring up to a simmer for one minute.
Add chicken, broccoli, carrots and slurry.
Stir until thickened and all chicken and veggies coated.
Remove from heat immediately.
Serving with rice. Enjoy.
AFFILIATE LINKS: Products I am using or associated in this video.
I have an electric stove so I use a Carbon Steel Flat Bottom Wok
These Wok Spatulas are nice for wok cooking.
Joyce Chen Stainless Steel Strainer
I use the Kadoya Pure Sesame Oil
Marukan Rice Vinegar
Pearl River Bridge is my favorite brand of dark soy sauce.
Dynasty Jasmine Rice
I use Jasmine Rice in my Asian stir frys.
Please help support TESS COOKS4U. You may send donations
to my PayPal link:
Thank you so much for the support!
Follow TESS COOKS4U on Social Media:
Please SUBSCRIBE to Tess Cooks4u:
TRADITIONAL BRITISH BEEF STEW IN RED WINE - STAVROS KITCHEN - BRITISH CUISINE
THE BEST OF BRITISH, ENGLISH BEEF STEW COOKED IN THE OVEN WITH RED WINE SAUCE AND AROMATIC VEGETABLES. VERY TASTY, AND APPETIZING...VERY TENDER AND SUCCULENT. DELICIOUSLY SERVED EITHER WITH ROAST, BOILED, MUSHED POTATOES OR EVEN RICE!!
INGREDIENTS - TRADITIONAL BRITISH BEEF STEW IN RED WINE
1 kg stewing beef
1 large onion, sliced
1 tablespoon plain flour
2 beef stock cubes
1 glass red wine
1 glass water
3 bay leaves
2 sprigs of rosemary
10 peppercorns, crushed
2 cloves of Garlic, crushed
1 strip of orange rind 3-4 inches
4 tablespoons Olive Oil and 1 tablespoon butter for frying
4 carrots, sliced part-boiled
4 celery sticks, chopped part-boiled
Salt and Pepper to season
Easy Creamy Broccoli Mushroom Cheese Pasta Recipe
Creamy Broccoli Mushroom Cheese Pasta Recipe
As part of the HOW TO COOK GREAT NETWORK -
Also take a look at our channel for other great cooking genres.
And look at the websites for in detail recipes, gallery and cooking tips.
and many more - see you again soon.
Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted
VEAL OSSOBUCO STEW RECIPE | Easy Italian Comfort Food
Tender, juicy pieces of Veal Osso Buco meat served with beans in a rich mouthwatering Italian tomato sauce. This ossobuco recipe will be a success on your dinner table. Italian Comfort food.
Share this video on FACEBOOK:
Get the recipe:
VEAL OSSO BUCO RECIPE
400g Osso Buco (diced)
1 x can mixed beans
1 x can butter beans
Sliced mushrooms (100g)
¼ onion (finely chopped)
1 x bottle finely chopped tomatoes
1 x chopped carrot
12 chopped black olives
A pinch of dried mixed herbs
A small bunch of fresh parsley
A small bunch of fresh basil
Fresh parmesan (Parmiggiano Reggiano or Grana Padano)
Extra virgin olive oil
400ml of vegetable stock
1 x medium deep saucepan
1. Put a saucepan on low heat and add 4 generous table spoons of extra virgin olive oil.
2. Add the finely chopped onion and carrot to the saucepan.
3. Add the Osso Buco and stir altogether.
4. Once the meat is browned on both sides, but not yet cooked through, add the mushrooms and stir once again.
5. Once the meat has cooked for 3-4 minutes, add the vegetable stock and stir through. Increase the heat of the stove and leave to simmer for another 2 minutes so the meat and mushrooms can get familiar!
6. Now, add the tomatoes and stir once again
7. The kitchen should be starting to smell incredible!
8. Time now for the seasoning. Add: a pinch of salt, a sprinkle of mixed herbs, a handful of chopped parsley and a handful of chopped basil.
9. Finally, add both cans of beans and black olives to your mixture.
10. Make sure the stove remains on a medium heat and let this cook for at least 25 minutes. You should leave the lid on and every 5-6 minutes check and stir the ingredients.
11. After 25 minutes has passed, remove the lid from your saucepan and grate some fresh parmesan cheese over the top.
12. Check that your sauce is not too runny and not too dense. You can now switch off the stove.
HOW TO SERVE
1. Transfer a portion of your mix to a plate and add a small pinch of pepper.
2. Of course, if you wish to, you can add some more parmesan -- I know I would!
3. For a final hit of flavour, you might also want to add a few fresh pieces of parsley on top -- and this will make your dish smell and taste even more vibrant.
E ora si mangia, Vincenzo's Plate...Enjoy!
From the bottom of my heart I would like to thank this amazing team of creative professionals. They have been a part of this project from the beginning and have always supported Vincenzo's Plate and the journey to bring the Taste of Italy into homes all around the world.
Production company: Fame Park Studios
Editor: Bill Way