Veal Stew with Lemon and Dill
Elevate your dinner table with this hearty yet zesty Veal Stew with Lemon and Dill, a comforting one-pot dish that strikes the perfect balance between rich and refreshing flavors. Tender veal is slow-simmered with aromatic vegetables, baby potatoes, and a fragrant broth infused with bright lemon zest, fresh dill, and warm spices. This recipe combines classic braising techniques with a citrusy twist, making it ideal for cozy family dinners or special gatherings. Ready in just under two hours, this stew delivers melt-in-your-mouth meat and vibrant, herbaceous notes in every bite. Serve it with crusty bread to soak up the luscious broth or pair it with a crisp salad for a lighter touch. Perfect for fans of wholesome, Mediterranean-inspired cuisine!
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Recipe Information
Ingredients
- 2 pounds veal stew meat
- 0.25 cups all-purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 4 medium carrots
- 2 stalks celery stalks
- 4 cups chicken or veal stock
- 2 whole lemons
- 0.5 cups fresh dill
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 whole bay leaf
- 1.5 pounds baby potatoes
Instructions
Pat the veal stew meat dry with paper towels and lightly coat in all-purpose flour. Shake off any excess flour.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the veal in batches until browned on all sides, about 2-3 minutes per side. Remove the browned meat and set aside.
Dice the yellow onion, mince the garlic, and chop the carrots and celery into bite-sized pieces. Add the remaining tablespoon of olive oil to the pot and sauté the onion until softened, about 5 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the carrots and celery, cooking for another 5 minutes.
Return the seared veal to the pot. Pour in the chicken or veal stock, ensuring that the meat is just covered. Bring the mixture to a gentle simmer.
Using a vegetable peeler, remove the zest strips from one lemon and add to the pot along with the bay leaf, salt, and pepper. Cover with a lid, reduce heat to low, and simmer for 1 hour.
Meanwhile, quarter the baby potatoes and zest and juice the remaining lemon. Roughly chop the fresh dill and set aside.
After 1 hour, add the baby potatoes to the stew and continue simmering for another 20-30 minutes, or until the veal and potatoes are fork-tender.
Stir in the fresh lemon juice and chopped dill, removing the bay leaf and lemon zest strips before serving. Adjust seasoning with additional salt and pepper as needed.
Serve the veal stew warm with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
3141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 4585 mg | 199% | |
| Total Carbohydrate | 204.6 g | 74% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 28.3 g | ||
| Protein | 296.2 g | 592% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 7909 mg | 168% | |
*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.
