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Veal Stew Recipe

French · Main course · 140 min total

A hearty and comforting veal stew with tender meat, vegetables, and a rich, savory broth. Perfect for a cozy dinner.

Ingredients

• 2 lbs veal shoulder, cut into 1.5-inch cubes
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 cup dry white wine
• 2 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried thyme
• 2 bay leaves
• 1 cup frozen peas
• Salt and pepper to taste

Instructions

1. Season veal cubes with salt and pepper, then dredge in flour, shaking off excess.
2. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown veal in batches, about 3-4 minutes per side. Remove and set aside.
3. Reduce heat to medium. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
4. Pour in white wine, scraping up any browned bits. Let simmer until reduced by half, about 3 minutes.
5. Return veal to pot. Add beef broth, diced tomatoes, thyme, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, until veal is tender.
6. Stir in frozen peas and cook for 5 minutes. Remove bay leaves. Adjust seasoning with salt and pepper. Serve hot.

Tips

• For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 10 minutes.
• Serve with crusty bread or over mashed potatoes.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

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