As the nights grow cooler and the winds start to howl, there’s nothing quite like a warm, comforting bowl of veal stew to cozy up with. Rich, tender meat slow-cooked in a flavorful broth with aromatic spices and vegetables is the perfect antidote to a chilly evening. And what better way to enjoy this classic dish than with a variety of delicious recipes to try?
From classic French-inspired stews to hearty, comforting American-style dishes, we’ve got you covered with our collection of 20 mouthwatering veal stew recipes. Whether you’re in the mood for something light and creamy or rich and indulgent, there’s a recipe here that’s sure to hit the spot.
In this article, we’ll be exploring some of the most delicious and comforting veal stew recipes out there, each with its own unique twist and flavor profile. From slow-cooked stews to quick and easy one-pot wonders, we’ve got everything you need to get started on your next culinary adventure. So grab a spoon, get cozy, and let’s dive in!
Classic French Veal Stew with White Wine
A rich and flavorful stew that’s perfect for a special occasion or a cozy night in. This recipe is a masterclass in simplicity, allowing the tender veal and aromatics to shine.
Ingredients:
– 1 pound veal shoulder or shanks, cut into 2-inch pieces
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup white wine (dry)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat butter in a large Dutch oven over medium-high heat.
2. Brown veal pieces, then remove from pot. Set aside.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Add wine, broth, tomato paste, and thyme. Stir to combine.
5. Return veal to the pot; cover and simmer for 1 1/2 hours or until tender.
6. Season with salt and pepper to taste.
Cooking Time: 1 hour 30 minutes
Slow-Cooked Veal Stew with Root Vegetables
This hearty stew is a perfect comfort food dish, tenderizing veal and root vegetables in a rich and flavorful broth. With minimal effort required, this slow-cooked meal is ideal for a relaxing evening or a weekend gathering.
Ingredients:
– 1 pound veal cubes (about 1 inch)
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add veal and cook until browned on all sides, about 5 minutes. Remove veal from pot.
2. Reduce heat to medium; add chopped onion, garlic, carrots, and potatoes. Cook, stirring occasionally, until vegetables are tender, about 20-25 minutes.
3. Add beef broth, tomato paste, thyme, salt, and pepper. Stir to combine.
4. Return veal to the pot; cover and transfer to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Creamy Mushroom and Veal Stew
This hearty stew combines tender veal with a rich and creamy mushroom sauce, perfect for a comforting meal on a chilly evening. With its velvety texture and deep flavors, it’s sure to become a new favorite.
Ingredients:
– 1 pound veal stew meat
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 cup heavy cream
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add veal and cook until browned, about 5 minutes. Remove from pot and set aside.
2. Reduce heat to medium and add onion. Cook until softened, about 3-4 minutes. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 5-7 minutes.
3. Sprinkle flour over mushroom mixture and cook for 1 minute.
4. Gradually stir in heavy cream and chicken broth. Bring to a simmer and cook until thickened, about 5-7 minutes.
5. Return veal to pot and season with salt and pepper. Simmer until veal is cooked through, about 10-12 minutes.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Tuscan-Style Veal Stew with Rosemary
Tuscan-Style Veal Stew with Rosemary Recipe
A hearty and flavorful stew that combines tender veal with fresh rosemary, garlic, and tomatoes. Perfect for a cold winter’s night.
Ingredients:
– 1 pound veal shanks or short ribs
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 onion, chopped
– 2 cups beef broth
– 1 can (28 oz) crushed tomatoes
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Brown the veal on all sides, about 5 minutes. Remove from pot and set aside.
3. Add garlic and rosemary to the pot; cook until fragrant, 1 minute.
4. Add chopped onion and cook until softened, 3-4 minutes.
5. Add beef broth, crushed tomatoes, browned veal, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours or until the veal is tender.
Cooking Time: 2 hours
Veal Stew with Red Wine and Pearl Onions
This hearty stew is a classic French dish that combines tender veal with the rich flavors of red wine, pearl onions, and aromatic spices. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 pound veal cubes
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 12 pearl onions, peeled
– 1 cup red wine (such as Burgundy or Merlot)
– 1 cup beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add veal and cook until browned, about 3-4 minutes. Remove from pot and set aside.
2. Reduce heat to medium. Add sliced onion and cook until caramelized, stirring occasionally, about 8-10 minutes.
3. Add pearl onions, red wine, beef broth, thyme, salt, and pepper. Stir to combine.
4. Return veal to the pot and bring to a simmer.
5. Reduce heat to low and let stew cook for 1 1/2 hours, or until veal is tender.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 1/2 hours
Hungarian Veal Goulash with Paprika
Experience the rich flavors of Hungary with this hearty veal goulash dish, infused with the bold taste of paprika. This classic recipe is a staple of Hungarian cuisine and perfect for a cold winter’s night.
Ingredients:
– 1 pound veal cubes
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon paprika
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add the veal and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Reduce heat to medium and add the onion. Cook until softened, about 3-4 minutes.
4. Add the garlic, beef broth, paprika, caraway seeds, salt, and pepper. Stir well.
5. Return the veal to the pot, cover, and simmer for 30-40 minutes or until tender.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Veal and Potato Stew with Thyme
A hearty and flavorful stew that showcases the tender qualities of veal, paired with comforting potatoes and a hint of thyme.
Ingredients:
– 1 pound veal cubes (about 1 inch)
– 2 medium-sized potatoes, peeled and diced
– 2 cloves garlic, minced
– 2 tablespoons butter
– 1/4 cup dry white wine
– 1 cup chicken broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat butter in a large pot over medium-high heat. Add veal cubes and cook until browned on all sides, about 5 minutes.
2. Remove veal from pot and set aside. Reduce heat to medium and add garlic; cook for 1 minute.
3. Add potatoes, wine, broth, and thyme to the pot. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until potatoes are tender.
4. Return veal to the pot and season with salt and pepper to taste. Simmer for an additional 5-7 minutes or until veal is cooked through.
5. Serve hot and enjoy!
Cooking Time: 35-40 minutes
Mediterranean Veal Stew with Olives and Tomatoes
Experience the warm flavors of the Mediterranean in this hearty veal stew, bursting with juicy tomatoes and savory olives. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 pound veal cubes
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup mixed olives (Kalamata, green, black)
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add veal and cook until browned, about 3-4 minutes. Remove from pot.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Add olives, tomatoes, beef broth, oregano, salt, and pepper.
5. Return veal to the pot and bring to a simmer.
6. Reduce heat to low and let stew cook for 1 hour, or until veal is tender.
Cooking Time: 1 hour
Veal Stew with Carrots and Peas
This classic veal stew is a comforting and satisfying meal that’s perfect for any occasion. With tender veal, crunchy carrots, and sweet peas in a rich broth, it’s sure to become a family favorite.
Ingredients:
– 1 pound veal cubes
– 2 medium carrots, peeled and sliced
– 1 cup frozen peas
– 2 tablespoons butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the veal cubes and cook until browned, about 5-7 minutes.
4. Add the sliced carrots, frozen peas, beef broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes or until the vegetables are tender.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 40-45 minutes
Herbed Veal Stew with Buttered Noodles
A hearty and flavorful stew perfect for a cold winter’s night, this recipe combines tender veal with aromatic herbs and served over buttery noodles.
Ingredients:
– 1 pound veal stew meat
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed fresh herbs (thyme, rosemary, parsley)
– 1 cup beef broth
– 1/2 cup white wine
– Salt and pepper to taste
– 8 ounces noodles of your choice (e.g., egg noodles or pappardelle)
– 4 tablespoons unsalted butter
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add veal and cook until browned, about 3-4 minutes.
2. Remove veal from pot and set aside. Add onion and garlic to pot; cook until softened, about 5 minutes.
3. Add herbs, broth, and wine to pot; stir to combine. Return veal to pot; season with salt and pepper.
4. Bring stew to a boil, then reduce heat to low and simmer for 1 1/2 hours or until veal is tender.
5. Cook noodles according to package instructions. Butter noodles with 2 tablespoons butter.
6. Serve stew over buttered noodles.
Cooking Time: 1 1/2 hours
Veal Stew with Wild Mushrooms and Barley
A hearty and flavorful stew that combines the tender taste of veal with the earthy flavors of wild mushrooms and nutty barley. This dish is perfect for a cozy dinner on a chilly evening.
Ingredients:
– 1 pound veal cubes
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cups mixed wild mushrooms (such as chanterelle, cremini, and shiitake), sliced
– 2 cloves garlic, minced
– 1 cup barley
– 4 cups beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the veal cubes and cook until browned, about 5 minutes. Remove from pot and set aside.
2. Reduce heat to medium and add the onion and mushrooms. Cook until the vegetables are tender, about 10 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the barley, beef broth, thyme, salt, and pepper. Stir to combine.
5. Return the veal cubes to the pot and bring to a simmer.
6. Reduce heat to low and let stew cook for 30-40 minutes or until the veal is tender.
Cooking Time: 45-50 minutes
Spicy Veal Stew with Chorizo and Chickpeas
This hearty stew combines the rich flavor of veal with the bold spices of chorizo and the creamy texture of chickpeas. Perfect for a chilly evening, this dish is sure to warm your belly and your heart.
Ingredients:
– 1 pound veal cubes
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 garlic cloves, minced
– 1 cup chorizo sausage, sliced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 cups beef broth
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add the onion and cook until browned, about 5 minutes.
3. Add the garlic and chorizo; cook for an additional minute.
4. Add the veal, cumin, paprika, salt, and pepper. Cook until the veal is browned on all sides, about 5-7 minutes.
5. Add the chickpeas and beef broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the veal is tender.
6. Taste and adjust seasoning as needed. Garnish with cilantro, if desired.
Cooking Time: 45-50 minutes
Veal Stew with Dumplings and Leeks
A hearty and comforting stew that combines tender veal, flavorful leeks, and soft dumplings for a satisfying meal.
Ingredients:
– 1 pound veal shoulder or shank, cut into 2-inch pieces
– 2 medium leeks, white and light green parts only, sliced
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon paprika
– 2 cups beef broth
– 1 tablespoon butter
– Dumpling mixture (see below)
Dumpling Mixture:
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/4 cup milk
– 1 large egg, beaten
Instructions:
1. Preheat oven to 375°F.
2. In a large pot or Dutch oven, heat butter over medium-high heat. Add veal and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Reduce heat to medium, add leeks and garlic, and cook until leeks are softened, about 5 minutes.
4. Add flour, salt, pepper, and paprika to the pot; stir for 1 minute.
5. Gradually add beef broth, whisking continuously; bring to a boil.
6. Return veal to the pot, cover, and transfer to oven. Cook for 2 hours or until veal is tender.
7. Prepare dumpling mixture by combining flour, baking powder, and salt in a bowl. Add milk and egg; mix until smooth.
8. Drop dumplings onto the stew, making sure they are fully covered with liquid. Cover pot again and cook for an additional 20-30 minutes or until dumplings are cooked through.
Cooking Time: 2 hours 20-30 minutes
Belgian-Style Veal Stew with Beer
Experience the rich flavors of Belgium in this hearty veal stew infused with a hint of beer. This classic dish is perfect for a cozy dinner party or a relaxing evening at home.
Ingredients:
– 1 pound veal cubes
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1/2 cup Belgian beer (such as Chimay or Westvleteren)
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Melt butter in a large Dutch oven over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add veal cubes and cook until browned on all sides, about 5-7 minutes.
3. Add beef broth, beer, tomato paste, and thyme. Bring to a boil, then reduce heat and simmer for 1 1/2 hours or until veal is tender.
4. Season with salt and pepper to taste. Serve hot with crusty bread or over mashed potatoes.
Cooking Time: 1 hour 30 minutes
Veal Stew with Fennel and Orange Zest
This hearty stew combines tender veal with the bright flavors of fennel, orange zest, and white wine. A perfect winter comfort food.
Ingredients:
– 1 pound veal cubes
– 2 medium fennel bulbs, sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup dry white wine
– 1 cup beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Orange zest, for garnish (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add veal and cook until browned on all sides, about 5 minutes. Remove from pot.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add fennel, wine, broth, thyme, salt, and pepper. Stir to combine.
4. Return veal to the pot. Bring mixture to a boil, then reduce heat to low and simmer, covered, for 1 hour or until veal is tender.
5. Serve hot, garnished with orange zest if desired.
Cooking Time: 1 hour
Veal and Lentil Stew with Smoked Bacon
This hearty stew combines tender veal, flavorful lentils, and crispy smoked bacon for a comforting and satisfying meal. Perfect for a chilly evening, this recipe is sure to become a new favorite.
Ingredients:
– 1 pound veal shoulder or shank, cut into 2-inch pieces
– 1 cup brown or green lentils, rinsed and drained
– 6 slices smoked bacon, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 celery stalk, chopped
– 4 cups chicken broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. Add the chopped onion, minced garlic, grated carrot, and chopped celery to the pot. Cook until the vegetables are tender, about 8 minutes.
3. Add the veal, lentils, chicken broth, tomato paste, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the veal is tender.
4. Stir in the cooked bacon and serve hot.
Cooking Time: 45-60 minutes
Veal Stew with Artichokes and Lemon
This hearty stew is a perfect blend of tender veal, succulent artichokes, and the brightness of lemon. Serve with crusty bread for a satisfying meal.
Ingredients:
– 1 pound veal shanks or scallopini
– 2 large artichoke hearts, chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1/4 cup white wine (optional)
– 1 cup chicken broth
– 1 lemon, sliced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season veal with salt and pepper.
3. In a large Dutch oven, heat oil over medium-high heat. Brown veal on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Add garlic and artichoke hearts to the pot; cook for 1 minute.
5. Add wine (if using), broth, lemon slices, and browned veal back to the pot.
6. Cover and transfer pot to preheated oven. Simmer for 2-3 hours or until veal is tender.
7. Serve hot, garnished with parsley if desired.
Cooking Time: 2-3 hours
Veal Stew with Butternut Squash and Sage
This hearty stew is a perfect blend of tender veal, sweet butternut squash, and savory sage. Perfect for a cozy fall evening.
Ingredients:
– 1 pound veal cubes
– 2 medium butternut squashes, peeled and cubed
– 4 tablespoons olive oil
– 2 onions, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– 1 cup white wine (optional)
– 1 cup beef broth
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the veal cubes and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onions and garlic; cook until softened, about 3 minutes.
4. Add the butternut squash, sage, wine (if using), and broth. Stir to combine.
5. Return the veal cubes to the pot and bring to a simmer.
6. Reduce heat to low and cook, covered, for 30-40 minutes or until the veal is tender and the squash is caramelized.
Cooking Time: 1 hour
Veal Stew with Red Wine and Chocolate
Veal Stew with Red Wine and Chocolate: A Rich and Savory Delight
This indulgent stew combines the tender flavors of veal, rich red wine, and deep chocolate to create a truly decadent dish.
Ingredients:
– 1 pound veal cubes (about 1 inch)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1 cup beef broth
– 1/4 cup dark chocolate chips (at least 70% cocoa)
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the veal cubes and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Reduce heat to medium, then add the onion and garlic. Cook until the onion is translucent, about 5 minutes.
4. Add the red wine, beef broth, chocolate chips, and thyme. Stir until the chocolate melts and the mixture simmers.
5. Return the veal to the pot and season with salt and pepper. Simmer, covered, for 1 hour or until the veal is tender.
Cooking Time: 1 hour 15 minutes
Veal Stew with Green Beans and Tarragon
This classic French-inspired stew combines tender veal cubes with crisp green beans and a hint of anise-flavored tarragon, resulting in a rich and flavorful dish perfect for a cozy evening.
Ingredients:
– 1 pound veal cubes
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups green beans, trimmed
– 1 cup chicken broth
– 1/4 cup dry white wine
– 2 sprigs fresh tarragon, chopped
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add veal cubes; cook until browned on all sides, about 5 minutes. Remove from pot.
2. Reduce heat to medium; add onion and garlic. Cook until softened, about 3-4 minutes.
3. Add green beans, chicken broth, wine, tarragon, salt, and pepper. Stir to combine.
4. Return veal cubes to pot; bring to a simmer.
5. Reduce heat to low; cook, covered, for 20-25 minutes or until veal is tender.
Cooking Time: Approximately 30-35 minutes
Summary
Cozy up with these 20 delicious veal stew recipes perfect for a comforting night in. From classic French-inspired dishes to hearty Tuscan-style stews and spicy Hungarian goulashes, there’s something for every taste and occasion. Each recipe is carefully crafted with tender veal, flavorful vegetables, and aromatic spices. Whether you’re in the mood for creamy mushroom or rich red wine-based sauces, these recipes will warm your heart and belly. Discover new favorite dishes to enjoy on a chilly evening with friends and family.
