20 Hearty Veal Stew Recipes for Cozy Nights

Venture into the world of comforting, slow-cooked goodness with these hearty veal stew recipes perfect for cozy nights. As temperatures drop and you crave warmth from the inside out, nothing satisfies quite like tender veal simmered with vegetables and savory herbs. Whether you’re a seasoned stew master or new to this classic comfort dish, you’ll find plenty of inspiration in our curated collection of 20 delicious recipes waiting to warm your soul.

Classic French Veal Stew with White Wine

Developing a comforting, elegant stew doesn’t require professional training—just patience and quality ingredients. This classic French veal stew with white wine transforms humble components into a rich, sophisticated meal perfect for impressing guests or enjoying a cozy family dinner.

Ingredients

• 2 pounds boneless veal shoulder, cut into 2-inch cubes
• 3 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves aromatic garlic, minced
• 2 medium carrots, peeled and sliced into ½-inch rounds
• 2 stalks crisp celery, chopped
• 1 cup dry white wine, such as Sauvignon Blanc
• 2 cups rich beef stock
• 1 tablespoon vibrant tomato paste
• 2 fresh bay leaves
• 4 sprigs fresh thyme
• 1 teaspoon coarse sea salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Pat the veal cubes completely dry with paper towels to ensure proper browning.
2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Season the veal with salt and pepper and arrange in a single layer in the hot oil, working in batches to avoid overcrowding.
4. Sear the veal for 4-5 minutes per side until deeply browned, developing a flavorful fond on the pot bottom.
5. Transfer the browned veal to a clean plate using tongs, leaving the rendered fat in the pot.
6. Add the diced onion to the hot oil and cook for 5 minutes until translucent and fragrant.
7. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
8. Add the carrot rounds and chopped celery, cooking for 4 minutes until slightly softened.
9. Pour in the white wine, scraping the bottom of the pot with a wooden spoon to release all the browned bits.
10. Simmer the wine for 3 minutes until reduced by half, concentrating the flavor.
11. Stir in the tomato paste until fully incorporated with the vegetables.
12. Return the browned veal and any accumulated juices to the pot.
13. Pour in the beef stock until the veal is nearly submerged.
14. Add the bay leaves and thyme sprigs, tucking them among the meat and vegetables.
15. Bring the stew to a gentle simmer, then reduce heat to low and cover with a tight-fitting lid.
16. Cook for 1 hour and 45 minutes, maintaining a steady low simmer without boiling.
17. Remove the lid and continue simmering for 15 minutes to slightly thicken the sauce.
18. Discard the bay leaves and thyme stems before serving.
19. Sprinkle with fresh chopped parsley for a bright finishing touch.

Perfectly cooked veal becomes meltingly tender while the white wine creates a bright, acidic counterpoint to the rich beef stock. Serve this elegant stew over creamy mashed potatoes or with crusty bread to soak up every drop of the deeply flavored sauce, creating a complete comfort meal that tastes like it came from a French bistro.

Slow-Cooked Veal Stew with Root Vegetables

Oftentimes, the most comforting meals require patience and careful preparation. This slow-cooked veal stew transforms humble ingredients into something extraordinary through gentle, prolonged cooking. Let me guide you through each step to create this deeply satisfying dish.

Ingredients

– 2 pounds boneless veal shoulder, cut into 2-inch chunks
– 3 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 4 cups rich beef broth
– 1 cup dry red wine
– 2 tablespoons tomato paste
– 3 large carrots, peeled and cut into 1-inch pieces
– 2 parsnips, peeled and cut into 1-inch chunks
– 2 large Yukon Gold potatoes, peeled and cubed
– 2 teaspoons fresh thyme leaves
– 1 bay leaf
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly ground black pepper

Instructions

1. Pat the veal chunks completely dry with paper towels to ensure proper browning.
2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Working in batches, brown the veal chunks for 3-4 minutes per side until deeply golden brown.
4. Transfer the browned veal to a clean plate, leaving the fond in the pot.
5. Add the remaining tablespoon of olive oil and sauté the diced onion for 5 minutes until translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Pour in the red wine, scraping the bottom of the pot to release all the browned bits.
8. Simmer the wine for 2 minutes until reduced by half.
9. Whisk in the tomato paste until fully incorporated.
10. Return the browned veal and any accumulated juices to the pot.
11. Add the beef broth, ensuring the veal is fully submerged.
12. Stir in the thyme, bay leaf, salt, and pepper.
13. Bring the stew to a gentle simmer, then reduce heat to low.
14. Cover and cook for 2 hours, maintaining a bare simmer.
15. Add the carrots, parsnips, and potatoes to the pot.
16. Continue cooking covered for another 45 minutes until vegetables are tender.
17. Remove the bay leaf before serving.

Slowly simmered veal becomes incredibly tender, practically melting at the touch of a fork. Sweet root vegetables absorb the rich, wine-infused broth while maintaining their structural integrity. Serve this stew over creamy polenta or with crusty bread to soak up every last drop of the deeply flavored sauce.

Creamy Mushroom and Veal Stew

Huddled around a warm pot on a crisp autumn day is one of life’s simple pleasures, and this creamy mushroom and veal stew delivers that comforting experience beautifully. Here’s how to create this rich, satisfying dish that fills your kitchen with incredible aromas while teaching fundamental cooking techniques along the way.

Ingredients

– 2 pounds boneless veal shoulder, cut into 1-inch cubes
– 3 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 pound cremini mushrooms, sliced
– 1 cup dry white wine
– 4 cups rich beef broth
– 1 cup heavy cream
– 2 tablespoons fresh thyme leaves
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons all-purpose flour
– 2 tablespoons unsalted butter

Instructions

1. Pat the veal cubes completely dry with paper towels to ensure proper browning.
2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Working in batches, brown the veal cubes for 3-4 minutes per side until deeply golden brown.
4. Transfer the browned veal to a clean plate, leaving the drippings in the pot.
5. Add the remaining tablespoon of olive oil to the same pot over medium heat.
6. Sauté the diced onion for 5-6 minutes until translucent and fragrant.
7. Add the minced garlic and cook for 1 minute until aromatic but not browned.
8. Increase heat to medium-high and add the sliced mushrooms, cooking for 6-7 minutes until they release their liquid and turn golden brown.
9. Sprinkle the flour over the mushroom mixture and cook for 1 minute while stirring constantly.
10. Pour in the white wine, scraping up any browned bits from the bottom of the pot.
11. Simmer the wine for 2 minutes until reduced by half.
12. Return the browned veal and any accumulated juices to the pot.
13. Pour in the beef broth and add the fresh thyme leaves, sea salt, and black pepper.
14. Bring the stew to a gentle boil, then reduce heat to low and cover partially.
15. Simmer gently for 1 hour and 15 minutes, stirring occasionally, until the veal is fork-tender.
16. Stir in the heavy cream and butter until fully incorporated and heated through.
17. Simmer uncovered for 5 more minutes to slightly thicken the sauce.

Finished with its velvety cream sauce and tender veal, this stew offers a luxurious texture that clings perfectly to mashed potatoes or crusty bread. For an elegant presentation, garnish with additional fresh thyme and serve over creamy polenta to soak up every last drop of the rich, mushroom-infused sauce.

Tuscan-Style Veal Stew with Rosemary

Understanding the art of slow-cooked comfort food begins with this Tuscan-inspired veal stew, where tender meat melds with aromatic herbs in a rich, savory broth that transforms simple ingredients into extraordinary nourishment. Using a methodical approach ensures even beginners achieve restaurant-quality results with this rustic dish.

Ingredients

– 2 pounds boneless veal shoulder, cut into 1-inch cubes
– 3 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 2 cups hearty beef broth
– 1 cup dry white wine
– 2 tablespoons fresh rosemary leaves, finely chopped
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly ground black pepper
– 2 medium carrots, sliced into ½-inch rounds
– 2 stalks celery, chopped
– 1 tablespoon sun-dried tomato paste

Instructions

1. Pat the 2 pounds of boneless veal shoulder cubes completely dry with paper towels.
2. Heat 3 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season the veal cubes evenly with 1 teaspoon coarse sea salt and ½ teaspoon freshly ground black pepper.
4. Brown the veal in a single layer for 4 minutes per side until a deep golden crust forms.
5. Transfer the veal to a clean plate using tongs, leaving the drippings in the pot.
6. Add the finely diced yellow onion to the hot drippings and sauté for 5 minutes until translucent.
7. Stir in the 3 minced garlic cloves and cook for 1 minute until fragrant.
8. Pour in 1 cup of dry white wine, scraping the bottom of the pot to release any browned bits.
9. Simmer the wine for 3 minutes until reduced by half.
10. Return the browned veal and any accumulated juices to the pot.
11. Add 2 cups of hearty beef broth, 2 tablespoons of finely chopped fresh rosemary, and 1 tablespoon of sun-dried tomato paste.
12. Bring the liquid to a gentle boil, then immediately reduce heat to low.
13. Cover the pot and simmer for 1 hour and 15 minutes, maintaining a steady low bubble.
14. Add the sliced carrots and chopped celery to the stew.
15. Continue simmering uncovered for 30 minutes until the vegetables are tender but not mushy.
16. Test the veal for doneness—it should pull apart easily with a fork.

Velvety veal shreds effortlessly between tender carrots and aromatic broth, creating a rustic texture that clings perfectly to crusty bread. The rosemary-infused sauce deepens overnight, making leftovers even more complex when served over creamy polenta or buttered egg noodles for a complete Tuscan experience.

Veal Stew with Red Wine and Pearl Onions

Zesty aromas of slow-cooked veal and robust red wine will fill your kitchen with comforting warmth as we build this classic stew layer by layer. Begin by gathering your ingredients and preparing your workspace for a methodical cooking process that yields deeply flavorful results.

Ingredients

• 2 pounds boneless veal shoulder, cut into 2-inch cubes
• 3 tablespoons rich extra virgin olive oil
• 1 cup finely chopped yellow onion
• 2 minced garlic cloves
• 2 tablespoons tomato paste with concentrated flavor
• 2 cups full-bodied dry red wine
• 4 cups rich beef stock
• 2 fresh bay leaves
• 1 teaspoon freshly chopped thyme leaves
• 1 cup frozen pearl onions
• 2 cups halved baby carrots
• 2 cups quartered cremini mushrooms
• 2 tablespoons chopped fresh parsley
• 1 teaspoon coarse sea salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour

Instructions

1. Pat the veal cubes completely dry with paper towels to ensure proper browning.
2. Season the veal evenly with 1 teaspoon coarse sea salt and ½ teaspoon freshly ground black pepper.
3. Heat 2 tablespoons rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Working in batches, brown the veal cubes for 3-4 minutes per side until deeply golden brown.
5. Transfer the browned veal to a clean plate, leaving the drippings in the pot.
6. Add the remaining 1 tablespoon rich extra virgin olive oil to the pot and heat for 30 seconds.
7. Sauté 1 cup finely chopped yellow onion for 5 minutes until translucent and fragrant.
8. Add 2 minced garlic cloves and cook for 1 minute until aromatic but not browned.
9. Stir in 2 tablespoons tomato paste and cook for 2 minutes until it darkens slightly in color.
10. Sprinkle 2 tablespoons all-purpose flour over the onion mixture and cook for 1 minute while stirring constantly.
11. Pour in 2 cups full-bodied dry red wine, scraping the bottom of the pot to release any browned bits.
12. Simmer the wine for 5 minutes until reduced by half and slightly thickened.
13. Return the browned veal and any accumulated juices to the pot.
14. Add 4 cups rich beef stock, 2 fresh bay leaves, and 1 teaspoon freshly chopped thyme leaves.
15. Bring the stew to a gentle boil, then reduce heat to low and cover partially.
16. Simmer gently for 1 hour and 15 minutes, stirring occasionally.
17. Add 1 cup frozen pearl onions, 2 cups halved baby carrots, and 2 cups quartered cremini mushrooms.
18. Continue simmering uncovered for 45 minutes until the vegetables are tender and the sauce has thickened.
19. Remove and discard the bay leaves from the finished stew.
20. Stir in 2 tablespoons chopped fresh parsley just before serving.

Buttery pearl onions and tender carrots soak up the rich wine-infused sauce, while the veal becomes fork-tender after hours of gentle simmering. Serve this elegant stew over creamy polenta or crusty bread to soak up every last drop of the deeply flavored sauce, making each bite a perfect balance of earthy mushrooms and savory wine reduction.

Hungarian Veal Goulash with Paprika

A comforting bowl of Hungarian veal goulash brings warmth to any autumn evening, with its vibrant paprika-infused broth and tender meat that practically melts at the touch of a fork. This traditional stew builds layers of flavor through patient simmering, transforming simple ingredients into something truly extraordinary. Let me guide you through each step to create this soul-satisfying dish in your own kitchen.

Ingredients

– 2 pounds boneless veal shoulder, cut into 1-inch cubes
– 3 tablespoons rich extra virgin olive oil
– 2 large yellow onions, thinly sliced into half-moons
– 3 cloves fresh garlic, minced
– ¼ cup sweet Hungarian paprika
– 1 teaspoon caraway seeds, lightly crushed
– 4 cups rich beef broth
– 2 red bell peppers, seeded and chopped
– 2 medium Yukon Gold potatoes, peeled and cubed
– 2 tablespoons tomato paste
– 1 bay leaf
– ½ cup sour cream for serving
– Fresh parsley, chopped for garnish

Instructions

1. Pat the veal cubes completely dry with paper towels to ensure proper browning.
2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Brown the veal in a single layer, working in batches for 4-5 minutes per side until deeply caramelized.
4. Transfer the browned veal to a clean plate, reserving any accumulated juices.
5. Reduce heat to medium and add the remaining tablespoon of olive oil to the same pot.
6. Cook the sliced onions for 8-10 minutes, stirring frequently, until softened and golden brown.
7. Add the minced garlic and cook for 1 minute until fragrant but not browned.
8. Remove the pot from heat and stir in the paprika and caraway seeds to prevent burning.
9. Return the veal and any accumulated juices to the pot.
10. Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
11. Add the chopped bell peppers, cubed potatoes, tomato paste, and bay leaf.
12. Bring the mixture to a gentle boil, then immediately reduce to a low simmer.
13. Cover and cook for 1 hour and 45 minutes, stirring occasionally, until the veal is fork-tender.
14. Remove the bay leaf and discard it.
15. Ladle the goulash into warm bowls and top each serving with a dollop of sour cream.
16. Garnish generously with fresh chopped parsley.

Keep in mind that the veal should be so tender it falls apart when pressed with a spoon, while the potatoes absorb the paprika-infused broth beautifully. This goulash develops even deeper flavors when made a day ahead, making it perfect for meal planning or cozy gatherings where the rich, smoky aroma will fill your kitchen with warmth.

Veal and Potato Stew with Thyme

Even the chilliest autumn evening feels instantly warmer with a pot of this comforting veal and potato stew simmering on the stove. This methodical recipe builds layers of flavor through careful browning and slow simmering, resulting in a dish that’s both elegant and deeply satisfying. Follow these precise steps to create a stew that will become your new cold-weather staple.

Ingredients

– 2 pounds boneless veal shoulder, cut into 1-inch cubes
– 3 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 4 medium Yukon Gold potatoes, peeled and cubed
– 4 cups rich beef stock
– 2 tablespoons fresh thyme leaves
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons all-purpose flour

Instructions

1. Pat the veal cubes completely dry with paper towels to ensure proper browning.
2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Working in batches to avoid crowding, brown the veal cubes for 3-4 minutes per side until deeply golden.
4. Remove all veal from the pot and set aside, leaving the flavorful browned bits in the bottom.
5. Add the diced onion to the same pot and cook for 5 minutes until translucent and fragrant.
6. Stir in the minced garlic and cook for exactly 1 minute until aromatic but not browned.
7. Sprinkle the flour over the onion mixture and cook for 2 minutes while stirring constantly to create a roux.
8. Gradually whisk in the beef stock, scraping up all the browned bits from the bottom.
9. Return the browned veal to the pot along with any accumulated juices.
10. Add the cubed potatoes, fresh thyme leaves, sea salt, and black pepper.
11. Bring the stew to a gentle boil, then immediately reduce heat to low.
12. Cover the pot and simmer for 1 hour and 15 minutes, stirring occasionally.
13. After cooking time, test the veal for tenderness—it should yield easily to a fork.
14. Simmer uncovered for an additional 15 minutes to slightly thicken the broth.
15. Remove from heat and let rest for 10 minutes before serving.

But the true magic happens in that final rest—the veal becomes meltingly tender while the potatoes soak up the rich, thyme-infused broth. Serve this stew in deep bowls with crusty bread for dipping, or spoon it over creamy polenta for an extra comforting twist. The velvety texture and deep savory flavors make this the perfect centerpiece for any cozy gathering.

Mediterranean Veal Stew with Olives and Tomatoes

Venturing into Mediterranean cuisine brings us to this comforting veal stew, where tender meat melds beautifully with briny olives and sweet tomatoes in a dish that feels both rustic and refined. This methodical approach will guide you through creating layers of flavor that develop beautifully during the slow cooking process.

Ingredients

– 2 pounds boneless veal shoulder, cut into 1-inch cubes
– 3 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 cup pitted Kalamata olives, drained
– 2 cups crushed San Marzano tomatoes
– 1 cup dry white wine
– 2 cups homemade chicken stock
– 2 sprigs fresh rosemary
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Pat the veal cubes completely dry with paper towels to ensure proper browning.
2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season the veal evenly with coarse sea salt and freshly cracked black pepper.
4. Brown the veal in a single layer, working in batches to avoid overcrowding, for 4-5 minutes per side until deeply golden.
5. Transfer the browned veal to a clean plate, reserving any accumulated juices.
6. Reduce heat to medium and add the remaining tablespoon of olive oil to the same pot.
7. Sauté the diced onion for 6-8 minutes until translucent and lightly golden around the edges.
8. Add the minced garlic and cook for 1 minute until fragrant but not browned.
9. Pour in the dry white wine, scraping the bottom of the pot to release all the browned bits.
10. Simmer the wine for 3 minutes until reduced by half, allowing the alcohol to cook off.
11. Return the veal and any accumulated juices to the pot.
12. Add the crushed San Marzano tomatoes, homemade chicken stock, and fresh rosemary sprigs.
13. Bring the mixture to a gentle boil, then immediately reduce to the lowest simmer setting.
14. Cover the pot and simmer for 1 hour and 45 minutes, maintaining barely bubbling liquid.
15. Stir in the pitted Kalamata olives during the final 15 minutes of cooking.
16. Remove the rosemary sprigs and discard them before serving.
Just imagine the veal becoming fork-tender while the olives infuse their briny depth throughout the rich tomato broth. The finished stew boasts a wonderful contrast between the meltingly soft meat and the firm, salty olives, making it perfect served over creamy polenta or with crusty bread to soak up every last drop of the flavorful sauce.

Veal Stew with Carrots and Peas

Getting a comforting, home-cooked meal on the table doesn’t have to be complicated. This veal stew is the perfect project for a cozy weekend, guiding you through each simple step to create a deeply satisfying dish that fills your kitchen with incredible aromas.

Ingredients

– 2 pounds of well-trimmed, cubed veal shoulder
– 2 tablespoons of rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves of fresh garlic, minced
– 4 medium carrots, peeled and cut into 1/2-inch coins
– 1 cup of frozen sweet peas
– 4 cups of robust beef stock
– 1/2 cup of dry white wine
– 2 tablespoons of sun-dried tomato paste
– 1 teaspoon of finely ground black pepper
– 1 teaspoon of coarse kosher salt

Instructions

1. Pat the cubed veal shoulder completely dry using paper towels. Tip: Drying the meat ensures a beautiful, brown sear instead of steaming.
2. Heat the rich extra virgin olive oil in a large, heavy-bottomed Dutch oven over medium-high heat until it shimmers.
3. Add the veal cubes in a single layer, working in batches to avoid overcrowding, and sear for 3-4 minutes per side until a deep golden-brown crust forms.
4. Transfer all the seared veal to a clean plate.
5. Reduce the heat to medium and add the finely diced yellow onion to the pot, sautéing for 5 minutes until translucent and fragrant.
6. Add the minced fresh garlic and cook for 1 more minute, stirring constantly to prevent burning.
7. Pour in the dry white wine, using a wooden spoon to scrape any browned bits from the bottom of the pot.
8. Let the wine simmer for 2 minutes until reduced by half.
9. Return the seared veal and any accumulated juices to the pot.
10. Add the robust beef stock, sun-dried tomato paste, coarse kosher salt, and finely ground black pepper, stirring to combine.
11. Bring the liquid to a boil, then immediately reduce the heat to low, cover the pot, and simmer gently for 1 hour and 15 minutes. Tip: A low, gentle simmer keeps the veal tender instead of tough.
12. Add the carrot coins to the pot, re-cover, and continue simmering for another 30 minutes until the carrots are fork-tender.
13. Stir in the frozen sweet peas and cook, uncovered, for 5 final minutes. Tip: Adding peas at the end preserves their bright color and fresh pop.
14. Remove the pot from the heat. Served over creamy mashed potatoes or buttery egg noodles, this stew boasts fall-apart tender veal in a rich, savory gravy. The sweet carrots and peas provide delightful texture and color contrasts, making every spoonful a perfect, comforting bite.

Herbed Veal Stew with Buttered Noodles

Huddled around a warm kitchen on a crisp autumn day, nothing satisfies quite like a classic veal stew. Here’s how to create this comforting dish with tender meat and aromatic herbs, perfect for beginners to master. We’ll build flavors slowly and finish with buttered noodles to soak up every last bit of the rich sauce.

Ingredients

– 2 pounds boneless veal shoulder, cut into 1-inch cubes
– 3 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and sliced into ¼-inch rounds
– 2 celery stalks, chopped into ½-inch pieces
– 3 garlic cloves, minced
– 2 tablespoons all-purpose flour
– 1 cup dry white wine
– 4 cups rich beef broth
– 2 fresh bay leaves
– 1 tablespoon fresh thyme leaves
– 1 teaspoon finely ground black pepper
– 8 ounces wide egg noodles
– 3 tablespoons unsalted butter
– 2 tablespoons fresh parsley, chopped

Instructions

1. Pat the veal cubes completely dry with paper towels.
2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear the veal in a single layer without crowding, working in batches if needed, for 4-5 minutes per side until deeply browned.
4. Transfer all seared veal to a clean plate using tongs.
5. Add the remaining 1 tablespoon of olive oil to the same pot over medium heat.
6. Sauté the diced onion for 5 minutes until translucent and fragrant.
7. Add the carrot slices and celery pieces, cooking for another 4 minutes until slightly softened.
8. Stir in the minced garlic and cook for 1 minute until aromatic.
9. Sprinkle the flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste.
10. Pour in the white wine, scraping the bottom of the pot to release all browned bits.
11. Simmer the wine for 3 minutes until reduced by half.
12. Return the seared veal and any accumulated juices to the pot.
13. Add the beef broth, bay leaves, fresh thyme, and black pepper.
14. Bring the stew to a gentle boil, then immediately reduce heat to low.
15. Cover the pot and simmer for 1 hour and 30 minutes, stirring occasionally.
16. After 1 hour and 30 minutes, remove the lid and continue simmering uncovered for another 30 minutes to thicken the sauce.
17. While the stew finishes, cook the egg noodles in a large pot of salted boiling water for 8 minutes until al dente.
18. Drain the noodles thoroughly and return them to the warm pot.
19. Toss the hot noodles with unsalted butter until completely coated.
20. Stir the chopped fresh parsley into the finished stew just before serving.

Aromatic and deeply comforting, this stew features fork-tender veal that melts in your mouth, surrounded by vegetables that have absorbed all the herbal notes. The buttered noodles provide the perfect canvas for the rich, velvety sauce that coats every strand. For a special touch, serve in shallow bowls garnished with extra thyme sprigs and a crusty baguette for dipping.

Veal Stew with Wild Mushrooms and Barley

Venturing into comforting stews brings us to this hearty veal preparation that combines tender meat with earthy mushrooms and wholesome barley. Let’s walk through each step methodically to build layers of flavor and achieve perfect texture. Follow along carefully for a satisfying result that’s worth every minute of cooking time.

Ingredients

– 2 pounds cubed veal shoulder
– 1 cup pearled barley
– 8 ounces mixed wild mushrooms
– 1 large yellow onion
– 3 cloves fresh garlic
– 2 medium carrots
– 4 cups rich beef stock
– 1 cup dry white wine
– 2 tablespoons extra virgin olive oil
– 1 tablespoon tomato paste
– 2 sprigs fresh thyme
– 1 bay leaf
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Pat the cubed veal shoulder completely dry with paper towels.
2. Season the veal evenly with kosher salt and freshly cracked black pepper.
3. Heat extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Brown the veal in a single layer, working in batches to avoid crowding, for 4-5 minutes per side until deeply caramelized.
5. Transfer the browned veal to a clean plate, leaving the fond in the pot.
6. Dice the yellow onion into ½-inch pieces.
7. Add the diced onion to the hot pot and cook for 5 minutes until translucent.
8. Mince the fresh garlic cloves and add to the onions, cooking for 1 minute until fragrant.
9. Stir in the tomato paste and cook for 2 minutes until it darkens slightly.
10. Pour in the dry white wine, scraping the bottom to release all the browned bits.
11. Return the veal and any accumulated juices to the pot.
12. Add the rich beef stock, fresh thyme sprigs, and bay leaf.
13. Bring the mixture to a gentle simmer, then reduce heat to low.
14. Cover and cook for 1 hour until the veal is fork-tender.
15. While the veal cooks, rinse the pearled barley under cold water until the water runs clear.
16. Slice the mixed wild mushrooms into uniform pieces.
17. Peel and chop the carrots into ½-inch rounds.
18. After 1 hour, add the rinsed barley, sliced mushrooms, and chopped carrots to the stew.
19. Continue simmering uncovered for 45 minutes until the barley is tender and the liquid has thickened.
20. Remove the thyme sprigs and bay leaf before serving.

Delight in the contrasting textures of tender veal against the chewy barley and meaty mushrooms. The rich broth carries deep umami notes from the slow-cooked meat and earthy fungi. Serve this stew in shallow bowls with crusty bread for soaking up every last drop, or top with fresh parsley for a bright finish.

Spicy Veal Stew with Chorizo and Chickpeas

Venturing into hearty stews can transform your winter cooking repertoire, and this particular blend of tender veal with smoky chorizo creates a deeply satisfying one-pot meal that’s perfect for chilly evenings. Let’s walk through each step methodically to ensure your stew turns out perfectly balanced and richly flavored.

Ingredients

– 2 pounds cubed veal shoulder
– 8 ounces smoked Spanish chorizo
– 1 large yellow onion
– 4 cloves fresh garlic
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon sweet paprika
– 1 teaspoon crushed red pepper flakes
– 1 cup dry white wine
– 4 cups rich beef broth
– 2 (15-ounce) cans plump chickpeas
– 1 bay leaf
– 1/4 cup fresh chopped parsley

Instructions

1. Pat the 2 pounds of cubed veal shoulder completely dry with paper towels to ensure proper browning.
2. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Brown the veal cubes in a single layer for 4-5 minutes per side until deeply golden brown, working in batches to avoid overcrowding.
4. Slice 8 ounces of smoked Spanish chorizo into 1/2-inch rounds while the veal browns.
5. Dice 1 large yellow onion and mince 4 cloves of fresh garlic.
6. Remove the browned veal and add the chorizo slices to the pot, cooking for 2 minutes until they release their flavorful oils.
7. Add the diced onion to the pot and cook for 5 minutes until translucent and softened.
8. Stir in the minced garlic, 1 tablespoon of sweet paprika, and 1 teaspoon of crushed red pepper flakes, cooking for 1 minute until fragrant.
9. Pour in 1 cup of dry white wine, scraping the bottom of the pot to lift all the browned bits.
10. Return the browned veal to the pot along with any accumulated juices.
11. Add 4 cups of rich beef broth, 2 drained cans of plump chickpeas, and 1 bay leaf.
12. Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 1 hour and 45 minutes until the veal is fork-tender.
13. Stir in 1/4 cup of fresh chopped parsley just before serving.

The finished stew boasts tender veal that falls apart at the touch of a fork, while the chickpeas absorb the smoky chorizo flavors beautifully. Serve this deeply satisfying stew in shallow bowls with crusty bread for dipping into the rich broth, or over creamy polenta for a comforting complete meal.

Veal Stew with Dumplings and Leeks

Savor the comforting embrace of this classic veal stew, where tender meat meets fluffy dumplings in a rich, aromatic broth. This methodical approach will guide you through creating a perfectly balanced dish that’s both hearty and elegant. Follow each step carefully to achieve that melt-in-your-mouth texture and deep, savory flavor profile.

Ingredients

– 2 pounds boneless veal shoulder, cut into 1-inch cubes
– 3 large leeks, white and light green parts only, thoroughly washed and sliced
– 4 cups rich beef stock
– 1 cup all-purpose flour
– 1/2 cup heavy cream
– 2 large farm-fresh eggs
– 2 tablespoons unsalted butter
– 2 tablespoons extra virgin olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon freshly grated nutmeg

Instructions

1. Pat the veal cubes completely dry with paper towels to ensure proper browning.
2. Season the veal evenly with kosher salt and freshly ground black pepper.
3. Heat extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Brown the veal in a single layer, working in batches to avoid overcrowding, for 4-5 minutes per side until deeply golden.
5. Remove all veal from the pot and set aside on a plate.
6. Reduce heat to medium and melt unsalted butter in the same pot.
7. Add the sliced leeks and cook for 8-10 minutes until softened and lightly caramelized.
8. Sprinkle 2 tablespoons of all-purpose flour over the leeks and cook for 1 minute while stirring constantly.
9. Gradually whisk in the rich beef stock until the mixture is smooth and begins to thicken.
10. Return the browned veal and any accumulated juices to the pot.
11. Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 1 hour and 30 minutes until the veal is fork-tender.
12. While the stew simmers, whisk together the remaining flour, farm-fresh eggs, heavy cream, and freshly grated nutmeg in a medium bowl until a thick batter forms.
13. After the stew has cooked for 1 hour and 30 minutes, drop tablespoon-sized portions of the dumpling batter directly onto the simmering stew.
14. Cover the pot and cook the dumplings for 15 minutes without lifting the lid to ensure they steam properly.
15. Test a dumpling with a toothpick – it should come out clean when fully cooked.
16. Carefully ladle the stew into warm bowls, ensuring each serving gets both veal and dumplings.
Velvety veal chunks practically dissolve on your tongue while the delicate dumplings soak up the savory leek-infused broth. For an elegant presentation, garnish with fresh chives and serve alongside crusty bread to capture every last drop of the rich sauce.

Belgian-Style Veal Stew with Beer

Gently simmering on the stove, this Belgian-style veal stew transforms humble ingredients into a deeply comforting meal that fills your kitchen with the most incredible aromas. Getting the perfect balance of rich meat, tender vegetables, and malty beer requires following each step with care, but the results are absolutely worth it. Let’s walk through this traditional recipe together, building layers of flavor one careful step at a time.

Ingredients

– 2 pounds boneless veal shoulder, cut into 1-inch cubes
– 3 tablespoons rich extra virgin olive oil
– 2 large yellow onions, thinly sliced
– 3 cloves fresh garlic, minced
– 2 tablespoons all-purpose flour
– 12 ounces dark Belgian ale
– 2 cups rich beef stock
– 2 bay leaves
– 1 teaspoon fresh thyme leaves
– 4 large carrots, peeled and cut into 1-inch pieces
– 1 pound Yukon Gold potatoes, peeled and quartered
– 2 tablespoons chopped fresh parsley
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly ground black pepper

Instructions

1. Pat the veal cubes completely dry with paper towels and season evenly with coarse sea salt and freshly ground black pepper.
2. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Working in batches to avoid crowding, brown the veal cubes on all sides until deeply golden, approximately 3-4 minutes per side.
4. Transfer the browned veal to a clean plate, leaving any rendered fat in the pot.
5. Add the remaining 1 tablespoon of olive oil to the pot and reduce heat to medium.
6. Add the thinly sliced yellow onions and cook, stirring frequently, until softened and lightly caramelized, about 8-10 minutes.
7. Stir in the minced fresh garlic and cook until fragrant, exactly 1 minute.
8. Sprinkle the all-purpose flour over the onion mixture and cook, stirring constantly, for 2 minutes to form a roux.
9. Pour in the dark Belgian ale, scraping up any browned bits from the bottom of the pot with a wooden spoon.
10. Add the rich beef stock, bay leaves, and fresh thyme leaves, stirring to combine completely.
11. Return the browned veal and any accumulated juices to the pot, bringing the liquid to a gentle simmer.
12. Cover the Dutch oven and reduce heat to low, maintaining a bare simmer for 1 hour and 15 minutes.
13. Add the peeled carrot pieces and quartered Yukon Gold potatoes to the stew.
14. Continue simmering covered until the vegetables are fork-tender, approximately 45 minutes more.
15. Remove the bay leaves and stir in the chopped fresh parsley just before serving.
16. Taste and adjust seasoning with additional salt and pepper if needed.

Zesty and deeply satisfying, this stew develops an incredible velvety texture from the slow-cooked veal that practically melts in your mouth. The dark Belgian ale contributes malty undertones that balance beautifully with the sweet carrots and earthy potatoes. For a truly authentic experience, serve it in wide, shallow bowls with crusty bread for dipping into the rich, beer-infused broth.

Veal Stew with Fennel and Orange Zest

Huddled around a warm kitchen on a crisp autumn day, there’s nothing quite as comforting as a simmering pot of veal stew. This version with fennel and orange zest brings bright, aromatic notes to the rich, tender meat, making it perfect for both weeknight dinners and special gatherings. Let’s walk through each step together to create this flavorful dish from start to finish.

Ingredients

– 2 pounds boneless veal shoulder, cut into 1-inch cubes
– 3 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium fennel bulbs, thinly sliced with fronds reserved
– 4 cloves garlic, minced
– 1 cup dry white wine
– 2 cups rich chicken stock
– 1 tablespoon fresh orange zest
– 1 teaspoon finely ground black pepper
– 1 teaspoon coarse sea salt

Instructions

1. Pat the 2 pounds of boneless veal shoulder cubes completely dry with paper towels to ensure proper browning.
2. Heat 3 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the veal cubes in a single layer, working in batches if needed, and sear until deeply browned on all sides, approximately 4-5 minutes per batch.
4. Transfer the browned veal to a clean plate, leaving the drippings in the pot.
5. Add the finely diced large yellow onion and thinly sliced fennel bulbs to the pot, sautéing until softened and lightly golden, about 6-8 minutes.
6. Stir in the 4 minced garlic cloves and cook until fragrant, about 30 seconds.
7. Pour in 1 cup of dry white wine, scraping the bottom of the pot to release all the browned bits—this adds incredible depth of flavor.
8. Return the seared veal and any accumulated juices to the pot along with 2 cups of rich chicken stock.
9. Bring the mixture to a gentle boil, then immediately reduce heat to low, cover, and simmer for 1 hour and 15 minutes until the veal is fork-tender.
10. Stir in 1 tablespoon of fresh orange zest, 1 teaspoon of finely ground black pepper, and 1 teaspoon of coarse sea salt during the final 5 minutes of cooking.
11. Remove from heat and let rest for 10 minutes before serving to allow the flavors to meld beautifully.
Melt-in-your-mouth veal pairs wonderfully with the subtle licorice notes from fennel and bright citrus undertones. For a complete meal, serve over creamy polenta or crusty bread to soak up every bit of the aromatic broth, garnished with the reserved fennel fronds for a fresh finish.

Veal and Lentil Stew with Smoked Bacon

Filling your kitchen with the comforting aroma of this hearty stew is easier than you might think. Follow these simple steps to create a deeply satisfying meal that combines tender veal, earthy lentils, and smoky bacon in perfect harmony. Let’s walk through each stage together to ensure your stew turns out perfectly balanced and full of flavor.

Ingredients

– 1.5 pounds of cubed veal shoulder
– 4 ounces of thick-cut smoked bacon
– 1 cup of dried brown lentils
– 1 large yellow onion
– 2 medium carrots
– 2 celery stalks
– 3 cloves of fresh garlic
– 4 cups of rich beef broth
– 2 tablespoons of tomato paste
– 1 tablespoon of fresh thyme leaves
– 2 bay leaves
– 2 tablespoons of extra virgin olive oil
– 1 teaspoon of coarse kosher salt
– ½ teaspoon of freshly ground black pepper

Instructions

1. Dice 4 ounces of thick-cut smoked bacon into ½-inch pieces.
2. Heat a large Dutch oven over medium heat for 2 minutes until the surface feels warm.
3. Cook the bacon pieces for 6-8 minutes until crispy and golden brown, stirring occasionally.
4. Remove the bacon with a slotted spoon and drain on paper towels, leaving the rendered fat in the pot.
5. Pat 1.5 pounds of cubed veal shoulder completely dry with paper towels.
6. Season the veal cubes evenly with 1 teaspoon of coarse kosher salt and ½ teaspoon of freshly ground black pepper.
7. Brown the veal in the bacon fat over medium-high heat for 4-5 minutes per side until deeply golden.
8. Transfer the browned veal to a clean plate using tongs.
9. Dice 1 large yellow onion, 2 medium carrots, and 2 celery stalks into ½-inch pieces.
10. Add the chopped vegetables to the pot and cook for 6 minutes until the onion turns translucent.
11. Mince 3 cloves of fresh garlic and add to the vegetables, cooking for 1 minute until fragrant.
12. Stir in 2 tablespoons of tomato paste and cook for 2 minutes until it darkens slightly.
13. Return the veal and any accumulated juices to the pot.
14. Add 1 cup of dried brown lentils, 4 cups of rich beef broth, 1 tablespoon of fresh thyme leaves, and 2 bay leaves.
15. Bring the stew to a gentle boil, then reduce heat to low and cover with a tight-fitting lid.
16. Simmer for 45 minutes until the lentils are tender but still hold their shape.
17. Stir in the reserved crispy bacon during the last 5 minutes of cooking.
18. Remove the bay leaves before serving.

Keeping the lid on during simmering ensures the lentils cook evenly without drying out. The finished stew boasts tender veal that falls apart at the touch of a fork, while the lentils provide a creamy texture that contrasts beautifully with the crispy bacon bits. Serve this stew over creamy polenta or with crusty bread to soak up every last drop of the rich, smoky broth.

Veal Stew with Artichokes and Lemon

Just imagine coming home to the comforting aroma of tender veal slowly simmering with bright lemon and earthy artichokes—this stew transforms simple ingredients into an extraordinary meal that feels both elegant and deeply satisfying. Join me as we walk through each step methodically, ensuring even beginner cooks can achieve perfect results every time. Let’s begin by gathering our ingredients and preparing our workspace.

Ingredients

• 2 pounds boneless veal shoulder, cut into 1-inch cubes
• 3 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 4 cloves fresh garlic, minced
• 1 cup dry white wine
• 4 cups homemade chicken stock
• 2 fresh bay leaves
• 1 teaspoon finely ground black pepper
• 1 teaspoon coarse sea salt
• 1 pound frozen artichoke hearts, thawed
• 1 fresh lemon, juiced and zested
• 2 tablespoons chopped fresh parsley

Instructions

1. Pat the veal cubes completely dry with paper towels to ensure proper browning.
2. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers.
3. Add the veal in a single layer, working in batches to avoid overcrowding the pan.
4. Sear the veal for 3-4 minutes per side until deeply browned on all surfaces.
5. Transfer the browned veal to a clean plate, reserving any accumulated juices.
6. Reduce the heat to medium and add the diced onion to the same pot.
7. Sauté the onion for 5-7 minutes until translucent and lightly golden.
8. Add the minced garlic and cook for 1 minute until fragrant but not browned.
9. Pour in the white wine, scraping the bottom of the pot to release any browned bits.
10. Simmer the wine for 2 minutes until reduced by half, concentrating the flavor.
11. Return the veal and any accumulated juices back to the pot.
12. Add the chicken stock, bay leaves, black pepper, and sea salt.
13. Bring the liquid to a gentle boil, then immediately reduce to a low simmer.
14. Cover the pot and simmer for 1 hour and 15 minutes until the veal is fork-tender.
15. Add the thawed artichoke hearts and simmer uncovered for 15 more minutes.
16. Stir in the fresh lemon juice and zest just before serving.
17. Sprinkle with chopped parsley for a fresh, colorful garnish.

The finished stew boasts incredibly tender veal that falls apart at the touch of a fork, while the artichokes provide a pleasant textural contrast. The bright lemon cuts through the richness beautifully, creating a balanced flavor profile that tastes both comforting and sophisticated. For an elegant presentation, serve over creamy polenta or crusty bread to soak up every last drop of the savory broth.

Veal Stew with Butternut Squash and Sage

Unquestionably comforting and perfect for crisp autumn evenings, this veal stew brings together tender meat and sweet squash in a harmonious balance. Using simple techniques, we’ll build layers of flavor that will make your kitchen smell incredible. Let’s walk through each step methodically to create this satisfying one-pot meal.

Ingredients

– 2 pounds boneless veal shoulder, cut into 2-inch chunks
– 3 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 medium butternut squash, peeled and cubed into 1-inch pieces
– 2 tablespoons fresh sage leaves, chopped
– 4 cups rich beef broth
– 1 cup dry white wine
– 2 tablespoons all-purpose flour
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper

Instructions

1. Pat the veal chunks completely dry with paper towels to ensure proper browning.
2. Season the veal evenly with kosher salt and freshly ground black pepper.
3. Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Working in batches, brown the veal chunks for 3-4 minutes per side until deeply golden brown.
5. Transfer the browned veal to a clean plate, leaving the fond in the pot.
6. Add the remaining tablespoon of olive oil to the pot and reduce heat to medium.
7. Sauté the diced onion for 5-7 minutes until translucent and lightly golden.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Sprinkle the flour over the onion mixture and cook for 2 minutes, stirring constantly to form a roux.
10. Pour in the white wine, scraping the bottom of the pot to release all the browned bits.
11. Simmer the wine for 2 minutes until reduced by half.
12. Return the browned veal and any accumulated juices to the pot.
13. Add the beef broth, ensuring the veal is fully submerged.
14. Bring the stew to a gentle boil, then reduce heat to low and cover.
15. Simmer gently for 1 hour and 15 minutes, maintaining a bare simmer.
16. Add the cubed butternut squash and chopped fresh sage to the pot.
17. Continue simmering uncovered for 25-30 minutes until the squash is fork-tender.
18. Skim off any excess fat from the surface with a spoon.
19. Check the veal for tenderness—it should pull apart easily with a fork.
20. Let the stew rest off heat for 10 minutes before serving.

Spoon this stew into deep bowls and watch how the tender veal melts against the sweet squash. The sage-infused broth carries earthy notes that complement the rich meat perfectly. For a complete meal, serve it over creamy polenta or with crusty bread to soak up every last drop of the flavorful liquid.

Veal Stew with Red Wine and Chocolate

Venture into the world of sophisticated comfort food with this veal stew, where tender meat meets the deep, complex notes of red wine and a whisper of dark chocolate. This methodical approach will guide you through creating layers of flavor that meld into a truly memorable dish perfect for cozy evenings.

Ingredients

• 2 pounds boneless veal shoulder, cut into 1-inch cubes
• 3 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves fresh garlic, minced
• 2 cups full-bodied dry red wine
• 1 cup rich beef stock
• 1 ounce high-quality dark chocolate, finely chopped
• 2 tablespoons all-purpose flour
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions

1. Pat the veal cubes completely dry with paper towels to ensure proper browning.
2. Season the veal evenly with coarse sea salt and freshly ground black pepper.
3. Heat rich extra virgin olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
4. Working in batches, brown the veal cubes for 3-4 minutes per side until deeply golden.
5. Transfer all browned veal to a clean plate, reserving any accumulated juices.
6. Add finely diced yellow onion to the same pot and cook for 5 minutes until translucent.
7. Stir in minced fresh garlic and cook for 1 minute until fragrant.
8. Sprinkle all-purpose flour over the onions and garlic, stirring constantly for 2 minutes to cook out the raw flour taste.
9. Pour in full-bodied dry red wine, scraping up all the browned bits from the bottom of the pot.
10. Add rich beef stock, fresh thyme sprigs, and bay leaf to the pot.
11. Return the browned veal and any accumulated juices to the pot.
12. Bring the mixture to a gentle simmer, then reduce heat to low.
13. Cover the pot and simmer for 1 hour and 30 minutes, stirring occasionally.
14. Remove the lid and continue simmering for another 30 minutes until the sauce has thickened slightly.
15. Stir in finely chopped high-quality dark chocolate until completely melted and incorporated.
16. Remove and discard the thyme sprigs and bay leaf before serving.

The finished stew boasts incredibly tender veal that falls apart at the slightest pressure, suspended in a glossy, deeply colored sauce. The dark chocolate adds a subtle bitterness that balances the wine’s fruitiness without making the dish taste sweet. Serve this elegant stew over creamy polenta or with crusty bread to soak up every last drop of the complex sauce.

Veal Stew with Green Beans and Tarragon

Crafting this comforting veal stew requires patience and attention to detail, but the reward is a deeply flavorful, tender dish that’s perfect for chilly evenings. Let’s walk through each step methodically to ensure your stew turns out perfectly balanced and richly satisfying.

Ingredients

– 2 pounds boneless veal shoulder, cut into 1-inch cubes
– 3 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 2 cups rich beef broth
– 1 cup dry white wine
– 1 pound fresh green beans, trimmed
– 2 tablespoons fresh tarragon leaves, chopped
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons all-purpose flour

Instructions

1. Pat the veal cubes completely dry with paper towels to ensure proper browning.
2. Season the veal evenly with coarse sea salt and freshly ground black pepper.
3. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Working in batches to avoid crowding, brown the veal cubes for 3-4 minutes per side until deeply golden.
5. Transfer the browned veal to a clean plate, leaving any drippings in the pot.
6. Add the remaining tablespoon of olive oil and sauté the finely diced yellow onion for 5 minutes until translucent.
7. Stir in the minced fresh garlic and cook for 1 minute until fragrant.
8. Sprinkle the all-purpose flour over the onion mixture and cook for 2 minutes while stirring constantly to create a roux.
9. Pour in the dry white wine, scraping up any browned bits from the bottom of the pot.
10. Return the browned veal and any accumulated juices to the Dutch oven.
11. Add the rich beef broth, ensuring the liquid just covers the veal.
12. Bring the stew to a gentle simmer, then reduce heat to low and cover.
13. Cook for 1 hour and 15 minutes, maintaining a steady low simmer throughout.
14. Add the trimmed fresh green beans and continue cooking uncovered for 20 minutes until beans are tender-crisp.
15. Stir in the chopped fresh tarragon leaves during the final 5 minutes of cooking.
16. Remove from heat and let rest for 10 minutes before serving.

Developing this stew slowly allows the veal to become fork-tender while the green beans maintain their vibrant color and slight crunch. The tarragon infuses the broth with its distinctive anise-like flavor that complements the rich veal beautifully. Serve this stew over creamy polenta or with crusty bread to soak up every drop of the aromatic broth.

Summary

Delicious veal stews are the ultimate comfort food for chilly evenings. From classic preparations to creative twists, these 20 recipes offer something for every taste. We hope you find a new family favorite! Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards for easy access.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.