Veal Stew Recipe
Veal Stew Recipe
Table of Contents
Veal Stew Recipe
This classic veal stew recipe is perfect for a cozy meal any time of year. With tender veal simmered in a rich, flavorful broth of vegetables, herbs, and spices, this stew is a hearty comfort food that will warm you from the inside out. Whether you’re preparing it for a family dinner or a special occasion, this veal stew recipe is sure to impress. With its balanced mix of tender meat and savory vegetables, this dish will become a favorite in your recipe collection.
Description:
Veal stew recipe is a timeless dish known for its comforting flavors and tender meat. Unlike beef, veal has a delicate texture that becomes even more tender when slow cooked. This recipe takes advantage of the subtle flavors of veal by pairing it with aromatic vegetables like onions, carrots, and garlic, along with a rich broth made from chicken stock, red wine, and fresh herbs. The result is a hearty, savory stew that’s perfect for any season but especially ideal for chilly evenings.
The stew begins by searing cubes of veal to develop rich, caramelized flavors before slowly braising them with vegetables and broth. Over the course of a few hours, the flavors meld together, resulting in a deep, rich stew. This recipe also includes a thickening agent, such as flour, to give the stew a velvety, luxurious texture.
For added depth of flavor, this veal stew recipe uses red wine to enhance the broth, though you can substitute with white wine or leave it out entirely if you prefer a non alcoholic version. The vegetables—carrots, celery, and onions—add sweetness and color, making the dish as pleasing to the eye as it is to the taste buds.
Pair this veal stew recipe with a loaf of crusty bread to soak up the delicious broth, or serve it with mashed potatoes or rice for a more substantial meal. The leftovers are even better the next day, making this an excellent dish for meal prepping or preparing in advance for a dinner party.
Ingredients:
- 2 lbs veal stew meat, cubed
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 1 cup red wine (optional, can substitute with chicken broth)
- 4 cups chicken broth (or beef broth for richer flavor)
- 1 bay leaf
- 2 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 2 tbsp flour (for thickening)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Veal:
Heat olive oil in a large pot or Dutch oven over medium high heat. Add the veal cubes and season with salt and pepper. Brown the veal on all sides, about 6-8 minutes, then remove the meat from the pot and set it aside. - Sauté the Vegetables:
In the same pot, add the diced onion, garlic, carrots, and celery. Cook for 5-6 minutes until the vegetables soften and the onion becomes translucent. Scrape up any brown bits from the bottom of the pot with a wooden spoon—these will add flavor to your stew. - Deglaze the Pot:
Pour in the red wine, scraping the pot to release any caramelized bits stuck to the bottom. Let the wine cook off for 2-3 minutes, reducing slightly. - Add the Broth and Seasoning:
Return the browned veal to the pot. Add the chicken broth, bay leaf, thyme, and rosemary. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover. Let the stew simmer for 1.5 to 2 hours, or until the veal is tender and the flavors have melded together. - Thicken the Stew:
In a small bowl, whisk together 2 tablespoons of flour with a bit of cold water to make a slurry. Stir the slurry into the stew to thicken it, then let it simmer for another 10-15 minutes until the broth has reached your desired consistency. - Finish and Serve:
Taste the stew and adjust seasoning with salt and pepper as needed. Remove the bay leaf and discard. Ladle the veal stew recipe into bowls, garnish with fresh parsley, and serve hot with your choice of side dish.
Notes:
- Wine: While red wine adds a rich, complex flavor, you can substitute it with more chicken broth or vegetable stock if you prefer not to use alcohol.
- Vegetables: Feel free to experiment with other vegetables like parsnips, turnips, or mushrooms for added variety and flavor.
- Slow Cooker Option: To make this recipe in a slow cooker, brown the veal and sauté the vegetables first. Then, transfer everything to a slow cooker, add the liquids and seasoning, and cook on low for 6-8 hours or until the veal is tender.
- Freezing: This stew freezes well. Let it cool completely before transferring to an airtight container and freezing for up to 3 months. Reheat thoroughly before serving.
Veal Stew Recipe
Ingredients
- 2 lbs veal stew meat cubed
- 2 tbsp olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 3 medium carrots sliced
- 2 celery stalks chopped
- 2 medium potatoes peeled and diced
- 1 cup red wine optional, can substitute with chicken broth
- 4 cups chicken broth or beef broth for richer flavor
- 1 bay leaf
- 2 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp flour for thickening
- 2 tbsp fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium high heat. Add the veal cubes and season with salt and pepper. Brown the veal on all sides, about 6-8 minutes, then remove the meat from the pot and set it aside.
- In the same pot, add the diced onion, garlic, carrots, and celery. Cook for 5-6 minutes until the vegetables soften and the onion becomes translucent. Scrape up any brown bits from the bottom of the pot with a wooden spoon—these will add flavor to your stew.
- Pour in the red wine, scraping the pot to release any caramelized bits stuck to the bottom. Let the wine cook off for 2-3 minutes, reducing slightly.
- Return the browned veal to the pot. Add the chicken broth, bay leaf, thyme, and rosemary. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover. Let the stew simmer for 1.5 to 2 hours, or until the veal is tender and the flavors have melded together.
- In a small bowl, whisk together 2 tablespoons of flour with a bit of cold water to make a slurry. Stir the slurry into the stew to thicken it, then let it simmer for another 10-15 minutes until the broth has reached your desired consistency.
- Taste the stew and adjust seasoning with salt and pepper as needed. Remove the bay leaf and discard. Ladle the veal stew into bowls, garnish with fresh parsley, and serve hot with your choice of side dish.
Notes
- Wine: While red wine adds a rich, complex flavor, you can substitute it with more chicken broth or vegetable stock if you prefer not to use alcohol.
- Vegetables: Feel free to experiment with other vegetables like parsnips, turnips, or mushrooms for added variety and flavor.
- Slow Cooker Option: To make this recipe in a slow cooker, brown the veal and sauté the vegetables first. Then, transfer everything to a slow cooker, add the liquids and seasoning, and cook on low for 6-8 hours or until the veal is tender.
- Freezing: This stew freezes well. Let it cool completely before transferring to an airtight container and freezing for up to 3 months. Reheat thoroughly before serving.
