Veal Stew
Cozy up with this hearty veal stew, a comforting one-pot dish that's perfect for chilly nights or a special weekend meal. Featuring tender chunks of veal browned to perfection and simmered slowly in a savory broth of dry white wine, chicken stock, and aromatic herbs like bay leaves and thyme, this stew is brimming with flavor. The addition of sweet carrots, celery, creamy baby potatoes, and vibrant peas creates a wholesome, well-rounded meal bursting with fresh, rustic charm. With just 20 minutes of prep time and a luxurious 2-hour simmer, this recipe rewards patience with a melt-in-your-mouth texture and rich, velvety sauce. Serve it hot with crusty bread or your favorite side for a meal that's sure to warm hearts—and bellies. Perfect for fans of traditional comfort food, this veal stew is a timeless classic you're going to love.
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Recipe Information
Ingredients
- 2 pounds veal stew meat
- 0.25 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large, diced yellow onion
- 3 medium, peeled and sliced carrots
- 2 medium, sliced celery stalks
- 3 minced garlic cloves
- 1 cups dry white wine
- 3 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 pound, halved baby potatoes
- 1 cup frozen peas
- 2 tablespoons, chopped fresh parsley
Instructions
In a large mixing bowl, combine the flour, salt, and black pepper. Dredge the veal stew meat in the flour mixture, shaking off any excess.
In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil and the butter over medium-high heat. Brown the veal in batches, making sure not to overcrowd the pot. Set the browned veal aside on a plate.
Reduce the heat to medium and add the remaining olive oil to the pot. Sauté the diced onion, carrots, and celery until softened, about 5 minutes.
Add the garlic and sauté for another 1 minute, until fragrant.
Deglaze the pot with the white wine, scraping the bottom to release any browned bits, and let it simmer for 2-3 minutes until slightly reduced.
Stir in the chicken broth, tomato paste, bay leaves, and thyme sprigs. Return the veal to the pot and bring the mixture to a gentle simmer.
Cover the pot with a lid and cook on low heat for 1.5 hours, stirring occasionally, until the veal is tender.
Add the baby potatoes to the pot and cook for an additional 30 minutes, or until the potatoes are fork-tender.
Stir in the frozen peas and cook for 5 minutes, just until they are heated through.
Discard the bay leaves and thyme sprigs. Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish the stew with fresh parsley and serve hot, alongside crusty bread or over a bed of rice, if desired.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 543 mg | 24% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.0 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1171 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
