Off

Scandanavian Dill and Veal Stew

by Kimberlee on March 24, 2016

Winter is the time of year for enjoying some of the most wonderful hot meals.  There is nothing better than a flavorful hot meal on a cold, blustery winter day to warm the body and comfort the soul. One pot meals are great time savers and can provide you with a delicious nutritious meal.  Scandinavian Dill and Veal Stew is one of my favorite recipes. You can prep and cook it in a little over an hour on the stove or you could add it to the slow cooker in the morning and allow the aroma to tease your senses until dinner. Not only is this meal a wonderful one pot creation, but leftovers can be stored in the fridge or freezer to be warmed at a later date. This recipe originated from www.canadianliving.com, but I have tweaked it to make it my own. Enjoy.

This recipe makes 6 serving(s)

Ingredients

2 tbsp canola oil

1/4 cup unsalted butter

3 lbs lean boneless stewing veal, cut into 1 inch cubes

1 ½ cups finely chopped yellow or white oniononion

2 fresh minced clove of garlic

2  cup carrots cut into 1 inch thick pieces

2-3 cups potato, peeled and cubed

2  cups fresh sliced mushrooms

1/4 cup chopped fresh dill or dried dill

1 bay leaf

1/2  tsp crushed dried thyme

1/4  tsp ground black pepper

2 cups chicken stock, or 1cup water and 1 cup white wine

 *Try adding green beens, corn or peas to change it up*

Thickener

4 or more tsp flour for desired consistency 

1/2 cup whipping cream  

*Whipping Cream is optional; see below*

Stove Top Preparation:

In a large heavy saucepan, heat the oil and half of the butter on medium-high heat and add veal cubes for browning. Do not overcook veal cubes; cook the veal just long enough to lightly brown the meat, usually a minute or two. Remove the veal from pan and set aside, add remaining butter to pan and sauté onions, garlic, mushrooms and carrots over medium-low heat for 5-7minutes minutes, stirring frequently. Return veal to the pan, along with potato, chopped dill, bay leaf, thyme, and pepper and mix together.

Pour chicken stock or water and wine mixture into pan and bring to boil and continue to stir while the liquid is heating; be sure to scrape the succulent bits from bottom of the pan. Cover the pan partially, reduce heat and allow stew to simmer gently for about an hour or until the veal and potatoes are tender.

Premix flour with a small amount of water to prevent lumps, add to stew and mix well. Allow to simmer a few more minutes to create a gravy like consistency. Before you serve, stir in the whipping cream.

Slow Cooker Preparation:

This recipe is wonderful when prepared in a slow cooker. The veal is so tender it melts in your mouth.  You can add all of the ingredients accept for the thickener and set on low for 8-10 hours or high for 4-6 hours and walk away.  You don’t need to brown the veal or onion ahead of time, but if you want to you definitely can. To create your gravy, add the thickener about an hour before the stew is ready to go and allow it to thicken.

Both variations of this recipe are fantastic. Warm your toes with a delicious bowl of stew and take comfort on those cold winter days.

Comments are closed.