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Home » French Recipes » Veal and Turnip Stew with White Wine

Veal and Turnip Stew with White Wine

December 7, 2012 by Angela Roberts 10 Comments

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Veal Stew with Turnips and White Wine by Angela Roberts

Veal and turnip stew with white wine ended up in a pot today because I was given two bags of freshly picked purple top turnips.

A veal and turnip stew with white wine is a classic dish that brings an elegant comfort and much winter happiness. I think if kitchens could talk, they would want more slow cooked, braised stews sitting on the stove in December.

I know some people don’t eat veal, but it goes with my Italian heritage. I remember my grandmother baking a calf’s head in the oven. I was not shocked. I was not in awe. I was mortified for a minute or two, but as I watched my uncle chew eye balls, I thought this must be gourmet food.

We were not exactly poor and I didn’t think that they were eating this because it was all that was left to eat. I knew this was a clear choice. After googling baked calf’s head, I discovered it’s a vintage dish, eaten frequently back in the 1800’s and  I found a few recipes, but no pictures.

Old recipes are so interesting. There is more refinement than one might expect and a deep appreciation for all the parts of the animal. I’m not as adventurous as my grandmother, but I have always been more willing to make food that is not Italian.

This veal stew is just simple veal shoulder, cut into cubes and quite lean. Nothing exotic, but it’s veal, and it has flavor. I usually approach veal more delicately than beef, choosing a white wine for braising instead of red. The only thing I would change the next time is to use pearl onions instead of regular onions. Veal, even in a simple stew,  is a classy dish.

Tell me, what’s your favorite pot of happiness on the stove in the winter?

Print Recipe
5 from 2 votes

Veal and Turnip Stew with White Wine

Veal and turnip stew, an elegant, healthy, perfect winter dish.
Prep Time1 hr
Cook Time3 hrs
Total Time4 hrs
Course: Entree
Cuisine: French
Servings: 6

Ingredients

  • 2 pounds veal cubes
  • salt black pepper
  • 1/4 cup flour
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 onion sliced or 24 pear onions
  • 1 cup white wine
  • 1 tablespoon butter
  • 4 carrots cut into large chunky pieces
  • 2 turnips cut into size suitable for stew larger than cubes
  • generous sprigs of thyme saving some for garnish
  • handful of parsley saving some for garnish
  • black peppercorns
  • 4 cups chicken stock or stock of choice

Instructions

  • Dry veal cubes. Season with salt and pepper.
  • Toss in bag with the flour.
  • Add the whole bag into the olive oil and brown on all sides, making sure to scrape bottom of pan for all the bits.
  • Remove veal cubes to another dish.
  • In same pot (remove any big pieces of flour that cooked), add garlic, onions, and cook just until softened.
  • Add in white wine and cook for ten minutes. Add in butter, stir.
  • Add in stock or water as needed.
  • Add thyme and parsley (you can wrap in cheesecloth for later removal)
  • Add in veal. Cook on low for 2 1/2 hours.
  • Add carrots and turnips. Cook for another hour or until carrots are softened.
  • You may need to add more stock, broth or water.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

 

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Filed Under: French Recipes, Meat Recipes Tagged With: carrots, turnips, veal

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Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. Personal Site says

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    Reply
  2. Victoria says

    December 11, 2012 at 10:02 am

    I love the vision of your uncle eating the eyeballs, haha. I agree that sometimes stew can be more refined in it’s flavor than it ever received credit for being. A veal and turnip stew sounds like definite gourmet stew and it looks fantastic 🙂

    Reply
  3. Lorraine @ Not Quite Nigella says

    December 9, 2012 at 11:52 pm

    If kitchens could indeed talk I think they’d tell us some very interesting things -like make more things like this when it is cold! 🙂

    Reply
  4. Esi says

    December 9, 2012 at 1:49 pm

    This is the perfect meal to make on a cold, rainy day like today.

    Reply
  5. Norma-Platanos, Mangoes and Me! says

    December 8, 2012 at 7:30 pm

    5 stars
    I am a soup/stew person. I can eat it every day through winter…looks so good my friend.

    All the ebst of the Season!

    Reply
  6. Teresa Blackburn says

    December 8, 2012 at 9:49 am

    Stew….any kind of stew, I love them all. Your veal & turnip stew is so hearty and homey. I can just taste the broth as I look at your photos….yum and double yum Angela.

    Reply
  7. Whitney @ The Newlywed Chefs says

    December 7, 2012 at 8:41 pm

    This stew looks amazing! It will be perfect on a cold winter day. Thanks for sharing!

    Reply
  8. Rosa says

    December 7, 2012 at 10:05 am

    A marvelous stew! Turnips are such wonderful vegetables.

    Cheers,

    Rosa

    Reply

Trackbacks

  1. Quick Puff Pastry Recipe with Veal and Prosciutto - Spinach Tiger says:
    March 29, 2016 at 10:59 pm

    […] Veal & Turnip Stew with White Wine […]

    Reply
  2. Roasted Turnips, a Lower Carb, Lower Calorie Alternative to the Potato says:
    November 15, 2015 at 8:03 am

    […] made them very prominent in this veal stew with turnips and white wine and now I doubt I can ever make a stew without turnips. This was one of my favorite stews and now […]

    Reply

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