On chilly evenings, nothing beats a hearty veal stew simmering on the stove. Whether you’re craving classic comfort food or want to try something new with seasonal ingredients, these recipes promise warmth and flavor in every bite. Get ready to find your next favorite cozy meal—let’s dive into these mouthwatering options!
Classic French Veal Stew with Herbs
Under the quiet hum of the kitchen light, there’s something deeply comforting about returning to a classic, a dish that simmers patiently and fills the home with the gentle perfume of herbs and slow-cooked meat. It’s a quiet ritual, this making of a stew, where time itself seems to soften and blend into the rich, developing flavors.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 3 pounds veal stew meat, cut into 1.5-inch cubes
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 3 carrots, peeled and cut into 1-inch pieces
– 4 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1 cup dry white wine
– 4 cups beef broth
– 2 tablespoons tomato paste
– 4 sprigs fresh thyme
– 2 bay leaves
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons unsalted butter
– 8 ounces cremini mushrooms, quartered
– 1/4 cup fresh parsley, chopped
Instructions
1. Pat the veal stew meat completely dry with paper towels.
2. Season the veal cubes evenly on all sides with the salt and black pepper.
3. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.
4. Working in batches to avoid crowding, add the veal cubes in a single layer and sear until deeply browned on all sides, about 3-4 minutes per side. Transfer the seared meat to a clean plate.
5. Reduce the heat to medium and add the diced onion to the pot. Cook, stirring occasionally, until the onion is translucent and softened, about 5 minutes.
6. Add the carrot pieces and minced garlic to the pot and cook for 1 more minute until fragrant.
7. Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 2 minutes to form a light roux and cook out the raw flour taste.
8. Pour in the dry white wine, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let the wine simmer for 3 minutes until reduced by half.
9. Stir in the tomato paste until it is fully incorporated with the vegetables.
10. Gradually pour in the beef broth while stirring constantly to create a smooth sauce.
11. Return the seared veal and any accumulated juices to the pot.
12. Add the fresh thyme sprigs and bay leaves, submerging them in the liquid.
13. Bring the stew to a gentle simmer, then immediately reduce the heat to low. Cover the pot with a lid slightly ajar.
14. Let the stew simmer gently for 1 hour and 30 minutes, checking occasionally to ensure it maintains a bare simmer with small bubbles at the surface.
15. While the stew simmers, melt the unsalted butter in a medium skillet over medium heat.
16. Add the quartered cremini mushrooms to the skillet and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8-10 minutes. Set aside.
17. After the stew has simmered for 1 hour and 30 minutes, add the sautéed mushrooms to the pot.
18. Continue to simmer the stew, uncovered, for another 30 minutes until the veal is fork-tender and the sauce has thickened slightly.
19. Remove and discard the thyme sprigs and bay leaves from the pot.
20. Stir in the chopped fresh parsley just before serving.
Let the finished stew rest for 10 minutes off the heat before ladling it into bowls. The veal becomes impossibly tender, falling apart at the gentle prod of a fork, while the sauce is velvety and rich with the deep, savory notes of wine and herbs. For a delightful contrast, serve it over a bed of buttery egg noodles or creamy mashed potatoes to soak up every last drop of the fragrant broth.
Tuscan Veal Stew with White Beans
Under the soft glow of the kitchen light, as the evening settles in, there’s a quiet comfort in preparing a stew that simmers with history and heart. This Tuscan-inspired dish, with its tender veal and creamy white beans, feels like a gentle embrace, a slow-cooked promise of warmth on a chilly night.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs veal stew meat, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced into 1/2-inch rounds
– 2 celery stalks, sliced into 1/2-inch pieces
– 1 cup dry white wine
– 4 cups beef broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 (15 oz) cans cannellini beans, drained and rinsed
– 2 sprigs fresh rosemary
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Pat the veal cubes dry with paper towels to ensure a good sear.
2. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add half the veal in a single layer, searing until browned on all sides, about 5-7 minutes total, then transfer to a plate and repeat with remaining veal and oil.
4. Reduce heat to medium, add onion, garlic, carrots, and celery to the pot, and sauté until softened, about 8 minutes, scraping up any browned bits from the bottom.
5. Pour in white wine, bring to a simmer, and cook until reduced by half, about 5 minutes, to deglaze the pot.
6. Return veal to the pot, add beef broth, diced tomatoes, rosemary, salt, and pepper, and bring to a boil.
7. Reduce heat to low, cover, and simmer gently for 2 hours, stirring occasionally, until veal is fork-tender.
8. Stir in cannellini beans and cook uncovered for an additional 15 minutes to heat through and thicken slightly.
9. Remove rosemary sprigs before serving.
What emerges is a stew where the veal melts into silky strands, mingling with the creamy beans in a rich, herb-infused broth. Serve it over a slice of crusty bread to soak up every last drop, or alongside a simple green salad for a meal that feels both rustic and refined.
Creamy Mushroom Veal Stew
Dusk settles softly outside the kitchen window, and the quiet hum of the stove feels like a gentle companion. There’s something deeply comforting about letting a stew slowly come together, its rich aromas weaving through the air as evening deepens.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 15 minutes
Ingredients
– 2 tbsp olive oil
– 1.5 lbs veal stew meat, cut into 1-inch cubes
– 1 tsp salt
– 1/2 tsp black pepper
– 1 yellow onion, diced
– 3 garlic cloves, minced
– 1 lb cremini mushrooms, sliced
– 2 tbsp all-purpose flour
– 1 cup dry red wine
– 2 cups beef broth
– 2 sprigs fresh thyme
– 1 bay leaf
– 1/2 cup heavy cream
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat until it shimmers.
2. Pat the veal cubes dry with paper towels, then season evenly with salt and black pepper.
3. Add half the veal to the pot in a single layer, searing for 3–4 minutes per side until deeply browned, then transfer to a plate and repeat with the remaining veal.
4. Reduce heat to medium, add the remaining 1 tablespoon of olive oil, and sauté the diced onion for 5 minutes until translucent.
5. Stir in the minced garlic and sliced cremini mushrooms, cooking for 8 minutes until the mushrooms release their liquid and begin to brown.
6. Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly to coat evenly.
7. Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to lift any browned bits.
8. Add the beef broth, thyme sprigs, and bay leaf, then return the seared veal and any accumulated juices to the pot.
9. Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 1 hour and 45 minutes, stirring occasionally.
10. Remove the thyme sprigs and bay leaf, then stir in the heavy cream and simmer uncovered for 15 minutes until slightly thickened.
11. Stir in the chopped fresh parsley just before serving.
Rich and velvety, this stew cradles tender veal in a creamy mushroom sauce that whispers of woodsy earthiness and subtle wine notes. Serve it over buttery mashed potatoes or alongside crusty bread to soak up every last drop, letting its warmth linger through a quiet evening.
Veal Stew with Root Vegetables
Facing the quiet of a winter evening, I find myself drawn to the slow, steady rhythm of a simmering pot, where tender veal and earthy roots meld into a comforting embrace. This stew, with its humble ingredients, transforms into something deeply nourishing, a gentle reminder of warmth gathered on a cold day.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 pounds veal stew meat, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 4 cups beef broth
– 1 cup dry red wine
– 2 tablespoons tomato paste
– 2 bay leaves
– 1 teaspoon dried thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 3 large carrots, peeled and cut into 1-inch pieces
– 2 parsnips, peeled and cut into 1-inch pieces
– 2 large potatoes, peeled and cut into 1-inch cubes
– 2 tablespoons all-purpose flour
– 1/4 cup water
Instructions
1. Pat the veal cubes dry with paper towels to ensure a good sear.
2. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Add half of the veal cubes in a single layer, without overcrowding, and sear for 3-4 minutes per side until browned.
4. Transfer the seared veal to a plate and repeat with the remaining veal, adding the second tablespoon of olive oil if needed.
5. Reduce the heat to medium and add the chopped onion to the pot, cooking for 5 minutes until softened.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Pour in the beef broth and red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Stir in the tomato paste, bay leaves, dried thyme, salt, and black pepper until well combined.
9. Return all the seared veal and any accumulated juices to the pot, bringing the liquid to a gentle simmer.
10. Cover the pot and reduce the heat to low, simmering for 1 hour and 30 minutes until the veal is tender.
11. Add the carrots, parsnips, and potatoes to the pot, stirring to submerge them in the liquid.
12. Cover and continue simmering for 45 minutes until the vegetables are fork-tender.
13. In a small bowl, whisk together the all-purpose flour and water until smooth to create a slurry.
14. Stir the slurry into the stew and simmer uncovered for 15 minutes until the broth thickens slightly.
15. Remove and discard the bay leaves before serving.
Gently ladle this stew into bowls, where the veal falls apart at the touch of a fork, surrounded by sweet carrots and parsnips in a rich, wine-kissed broth. The potatoes soak up the savory flavors, making each spoonful a harmonious blend of textures. For a cozy twist, serve it over a slice of crusty bread or alongside a simple green salad to brighten the meal.
Provencal Veal Stew with Olives
Lately, as the winter chill settles in, I’ve found myself craving the kind of meal that simmers patiently on the stove, filling the kitchen with a promise of warmth and comfort. This Provencal veal stew, with its briny olives and fragrant herbs, is exactly that—a slow, gentle coaxing of flavors that feels like a quiet, nourishing embrace.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs veal stew meat, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 2 carrots, peeled and sliced into 1/2-inch rounds
– 1 cup dry white wine
– 2 cups beef broth
– 1 (14.5 oz) can diced tomatoes
– 1 tsp dried thyme
– 2 bay leaves
– 1 cup pitted Kalamata olives
– Salt and black pepper
– 2 tbsp all-purpose flour
Instructions
1. Pat the veal cubes completely dry with paper towels, then season them generously with salt and black pepper. Tip: Drying the meat ensures a better sear.
2. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
3. Add half of the veal cubes in a single layer, without crowding, and sear for 3-4 minutes per side until deeply browned. Transfer to a plate and repeat with the remaining veal and 1 more tablespoon of olive oil.
4. Reduce the heat to medium and add the diced onion to the pot. Cook for 5 minutes, stirring occasionally, until softened and translucent.
5. Add the minced garlic and cook for 1 minute, just until fragrant.
6. Sprinkle the 2 tablespoons of all-purpose flour over the onions and garlic, stirring constantly for 1 minute to cook out the raw flour taste.
7. Pour in the 1 cup of dry white wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Tip: This deglazing step builds a rich flavor base.
8. Add the 2 cups of beef broth, the can of diced tomatoes (with juices), 1 teaspoon of dried thyme, and the 2 bay leaves. Stir to combine.
9. Return all the seared veal and any accumulated juices to the pot, along with the sliced carrots.
10. Bring the stew to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for 2 hours, stirring occasionally. Tip: A low, slow simmer is key for tender meat.
11. After 2 hours, stir in the 1 cup of pitted Kalamata olives and simmer uncovered for an additional 15-20 minutes, until the stew has thickened slightly.
12. Taste and adjust seasoning with salt and black pepper if needed. Remove and discard the bay leaves before serving.
Nestled in its rich, tomato-infused broth, the veal becomes impossibly tender, yielding to the fork with a gentle pull. The olives offer a salty, briny counterpoint that cuts through the richness, while the carrots soften into sweet, comforting bites. For a truly Provencal touch, serve it over a bed of buttery egg noodles or with a thick slice of crusty bread to soak up every last drop of the fragrant sauce.
Veal Stew with Garlic and White Wine
Wandering through the quiet kitchen on this winter evening, I find myself drawn to the slow, comforting rhythm of a stew simmering on the stove. The gentle perfume of garlic and white wine promises a meal that feels like a warm embrace, a simple luxury for a quiet night in.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs veal stew meat, cut into 1-inch cubes
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 3 tbsp all-purpose flour
– 3 tbsp olive oil
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 1 cup dry white wine
– 2 cups low-sodium beef broth
– 2 large carrots, peeled and cut into 1-inch pieces
– 2 stalks celery, cut into 1-inch pieces
– 2 sprigs fresh thyme
– 1 bay leaf
Instructions
1. Pat the veal stew meat completely dry with paper towels, then season evenly with kosher salt and black pepper. Tossing the meat in a bowl with the all-purpose flour until lightly coated helps create a beautiful golden crust later.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.
3. Working in two batches to avoid crowding, add the floured veal cubes to the hot oil. Sear for 4-5 minutes per side until deeply browned on all surfaces, then transfer to a clean plate. This step builds the stew’s foundational flavor, so don’t rush it.
4. Reduce the heat to medium and add the diced yellow onion to the pot. Cook, stirring occasionally, for 6-8 minutes until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Let it simmer for 3-4 minutes until reduced by half.
7. Return the seared veal and any accumulated juices to the pot. Add the low-sodium beef broth, carrot pieces, celery pieces, fresh thyme sprigs, and bay leaf, ensuring the liquid just covers the ingredients.
8. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 2 hours, checking occasionally to maintain a bare simmer with small bubbles breaking the surface.
9. After 2 hours, remove the lid and continue simmering uncovered for 20-30 minutes until the sauce has thickened slightly and the veal is fork-tender.
10. Discard the thyme sprigs and bay leaf before serving.
Falling-apart tender veal melts into a rich, aromatic broth that carries the bright notes of wine and the earthy depth of garlic. Serve it over a mound of creamy mashed potatoes or with a thick slice of crusty bread to soak up every last drop, letting the quiet comfort of the meal settle around you like a soft blanket.
Veal Stew with Tomato and Thyme
Perhaps there’s something quietly comforting about a stew that simmers all afternoon, filling the kitchen with the earthy scent of thyme and the bright tang of tomatoes. It’s a dish that asks for patience, rewarding it with tender veal and a rich, velvety broth that feels like a warm embrace on a chilly evening.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs veal stew meat, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 tbsp all-purpose flour
– 1 cup dry red wine
– 4 cups beef broth
– 1 (28 oz) can crushed tomatoes
– 3 sprigs fresh thyme
– 2 large carrots, peeled and cut into 1-inch pieces
– 2 stalks celery, cut into 1-inch pieces
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Pat the veal cubes dry with paper towels to ensure a better sear.
2. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Add half the veal in a single layer and sear for 4-5 minutes until deeply browned on all sides, then transfer to a plate.
4. Repeat with the remaining veal and 1 tablespoon of olive oil.
5. Reduce heat to medium and add the diced onion, cooking for 5 minutes until softened.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to cook out the raw flour taste.
8. Pour in the red wine, scraping the bottom of the pot to release any browned bits.
9. Simmer the wine for 3 minutes until reduced by half.
10. Add the beef broth, crushed tomatoes, thyme sprigs, seared veal, salt, and black pepper.
11. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes.
12. Add the carrots and celery, cover again, and simmer for 45 minutes until the vegetables are tender and the veal is fork-tender.
13. Remove the thyme sprigs before serving.
Creamy and deeply savory, the stew’s tender veal melts against the soft carrots and celery, while the tomato-thyme broth soaks perfectly into a crusty loaf of bread. For a bright finish, garnish each bowl with a sprinkle of fresh parsley or a dollop of sour cream.
Veal Stew with Carrots and Potatoes
Gently, as the evening light fades into a soft blue, I find myself drawn to the kitchen, where the promise of a slow-simmered veal stew with carrots and potatoes offers a quiet comfort. It’s a dish that unfolds with patience, each step a small meditation, filling the air with a warmth that feels like a gentle embrace on a chilly night.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 pounds veal stew meat, cut into 1-inch cubes
– 1/4 cup all-purpose flour
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 4 cups beef broth
– 1 cup dry red wine
– 1 tablespoon tomato paste
– 2 bay leaves
– 1 teaspoon dried thyme
– 4 large carrots, peeled and cut into 1-inch pieces
– 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
– Salt and black pepper
Instructions
1. Pat the veal cubes dry with paper towels to ensure a good sear, then season them generously with salt and pepper.
2. Dredge the seasoned veal in the all-purpose flour, shaking off any excess.
3. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers.
4. Add the veal in a single layer, working in batches to avoid overcrowding, and sear for 3-4 minutes per side until deeply browned.
5. Transfer the browned veal to a plate and set aside.
6. Reduce the heat to medium and add the diced onion to the pot, sautéing for 5 minutes until softened.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Pour in the dry red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
9. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
10. Return the veal to the pot along with any accumulated juices.
11. Add the beef broth, bay leaves, and dried thyme, bringing the mixture to a gentle simmer.
12. Cover the pot, reduce the heat to low, and let it simmer for 1 hour and 30 minutes, stirring occasionally.
13. Add the carrot pieces and potato cubes to the stew, submerging them in the liquid.
14. Cover again and continue simmering for 45-60 minutes, until the vegetables are tender when pierced with a fork and the veal is fall-apart soft.
15. Remove and discard the bay leaves, then taste and adjust seasoning with salt and pepper if needed.
16. Let the stew rest off the heat for 10 minutes to allow the flavors to meld before serving.
Earthy and rich, this stew yields tender veal that melts at the touch of a fork, with carrots and potatoes soaking up the savory, wine-infused broth. Serve it in deep bowls with crusty bread for dipping, or over a bed of creamy polenta to highlight its comforting, hearty essence—a simple meal that feels like a quiet celebration of slow-cooked goodness.
Veal Stew with Peppers and Paprika
Nestled in the quiet of a winter evening, the gentle simmer of veal stew with peppers and paprika fills the kitchen with a warmth that feels like a soft embrace. This dish unfolds slowly, its rich aromas of sweet paprika and tender peppers mingling in the air, inviting a moment of calm reflection as it cooks. It’s a comforting meal that transforms simple ingredients into something deeply nourishing, perfect for savoring alone or sharing quietly.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 2 pounds veal stew meat, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 red bell peppers, sliced into strips
– 1 green bell pepper, sliced into strips
– 2 tablespoons sweet paprika
– 1 teaspoon smoked paprika
– 1 cup beef broth
– 1 cup crushed tomatoes
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons all-purpose flour
– 1/4 cup water
Instructions
1. Pat the veal stew meat dry with paper towels to ensure even browning.
2. Heat 2 tablespoons of 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 for 4-5 minutes per side until browned on all sides; remove and set aside.
4. Reduce the heat to medium and add the diced onion to the pot, sautéing for 5 minutes until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Add the sliced red and green bell peppers and cook for 7-8 minutes until they begin to soften.
7. Sprinkle 2 tablespoons of sweet paprika and 1 teaspoon of smoked paprika over the vegetables, stirring constantly for 1 minute to toast the spices and enhance their flavor.
8. Return the seared veal to the pot along with any accumulated juices.
9. Pour in 1 cup of beef broth and 1 cup of crushed tomatoes, scraping the bottom of the pot to deglaze and incorporate any browned bits.
10. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, stirring to combine.
11. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 1 hour and 15 minutes until the veal is fork-tender.
12. In a small bowl, whisk together 2 tablespoons of all-purpose flour and 1/4 cup of water until smooth to create a slurry.
13. Stir the slurry into the stew and simmer uncovered for an additional 15 minutes until the sauce thickens to a gravy-like consistency.
14. Remove from heat and let rest for 5 minutes before serving to allow the flavors to meld.
You’ll find the veal melts into tender shreds, while the peppers retain a slight bite, all enveloped in a velvety, paprika-infused sauce that’s both sweet and subtly smoky. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop, making each spoonful a comforting ritual on a chilly day.
Veal and Lentil Stew with Winter Spices
As the evening light fades on a late January day, I find myself drawn to the kitchen, seeking the quiet comfort of a simmering pot. This veal and lentil stew, fragrant with winter spices, feels like a gentle embrace against the chill, a slow-cooked promise of warmth and nourishment.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 tbsp olive oil
– 2 lbs veal stew meat, cut into 1-inch cubes
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp tomato paste
– 1 tsp ground cumin
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cloves
– 6 cups beef broth
– 1 1/2 cups brown lentils, rinsed
– 2 large carrots, peeled and diced
– 2 stalks celery, diced
– 1 bay leaf
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Pat 2 lbs veal stew meat completely dry with paper towels—this ensures a proper sear—then add to the hot oil in a single layer without crowding.
3. Sear the veal for 4–5 minutes per side until deeply browned on all sides, working in batches if necessary to avoid steaming, then transfer to a plate.
4. Reduce heat to medium, add 1 diced yellow onion to the pot, and cook for 6–8 minutes, stirring occasionally, until softened and translucent.
5. Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
6. Stir in 1 tbsp tomato paste, 1 tsp ground cumin, 1/2 tsp ground cinnamon, and 1/4 tsp ground cloves, toasting the spices for 30 seconds to release their oils.
7. Pour in 1/2 cup beef broth to deglaze the pot, scraping up all the browned bits from the bottom with a wooden spoon—this builds foundational flavor.
8. Return the seared veal and any accumulated juices to the pot, then add the remaining 5 1/2 cups beef broth, 1 1/2 cups rinsed brown lentils, 2 diced carrots, 2 diced celery stalks, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
9. Bring the stew to a boil over high heat, then immediately reduce to a low simmer, cover partially, and cook for 2 hours, stirring every 30 minutes to prevent sticking.
10. After 2 hours, check that the veal is fork-tender and the lentils are soft but not mushy; if needed, simmer uncovered for an additional 15–20 minutes to thicken.
11. Remove from heat, discard the bay leaf, stir in 2 tbsp chopped fresh parsley, and let rest for 10 minutes before serving.
Even the simplest bowl reveals a rich, velvety broth clinging to tender veal and earthy lentils, each spoonful layered with the warm, subtle sweetness of cinnamon and cloves. Consider serving it over a bed of creamy polenta or with a crusty loaf for soaking up every last drop, the steam carrying whispers of comfort long into the winter night.
Slow-Cooked Veal Stew with Onions and Sage
Lately, as the winter chill settles in, I’ve found myself craving the kind of meal that fills the kitchen with a comforting, savory aroma—a dish that asks for patience and rewards it with deep, layered flavors. This slow-cooked veal stew, with its humble onions and fragrant sage, is exactly that kind of quiet, soul-warming project.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 3 lbs veal stew meat, cut into 2-inch cubes
– 2 tbsp all-purpose flour
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 3 tbsp olive oil
– 4 large yellow onions, thinly sliced
– 4 cloves garlic, minced
– 1/4 cup dry white wine
– 4 cups beef broth
– 2 tbsp fresh sage leaves, chopped
– 2 large carrots, peeled and cut into 1-inch pieces
– 2 large russet potatoes, peeled and cut into 1-inch cubes
Instructions
1. Pat the veal stew meat completely dry with paper towels. 2. In a large bowl, combine the all-purpose flour, kosher salt, and black pepper. 3. Toss the veal cubes in the flour mixture until evenly coated. 4. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers. 5. Working in batches to avoid crowding, brown the veal on all sides, about 3-4 minutes per batch, transferring browned pieces to a plate. 6. Reduce the heat to medium and add the thinly sliced onions to the pot. 7. Cook the onions, stirring occasionally, for 15-20 minutes until deeply caramelized and golden brown. 8. Add the minced garlic and cook for 1 minute until fragrant. 9. Pour in the dry white wine, scraping the bottom of the pot to release any browned bits. 10. Let the wine simmer for 2 minutes until reduced by half. 11. Return all the browned veal and any accumulated juices to the pot. 12. Add the beef broth and chopped fresh sage leaves. 13. Bring the liquid to a gentle simmer. 14. Cover the pot, reduce the heat to low, and let the stew cook undisturbed for 2 hours. 15. After 2 hours, add the carrot pieces and potato cubes to the pot, submerging them in the liquid. 16. Re-cover the pot and continue cooking on low heat for 1 more hour, or until the vegetables are fork-tender and the veal is fall-apart tender. 17. Carefully skim any excess fat from the surface of the stew with a spoon. 18. Let the stew rest, off the heat and uncovered, for 15 minutes before serving.
Kindly spoon this stew into deep bowls, where the tender veal practically melts, and the soft onions have dissolved into a sweet, savory gravy. The sage offers a gentle, earthy whisper in the background, making it perfect ladled over a slice of crusty bread or nestled beside buttery egg noodles for a truly comforting meal.
Rustic Veal Stew with Parsnips and Leeks
Zigzagging through winter’s chill, I find myself drawn to the stove, where a pot of rustic veal stew simmers with quiet promise. This dish, with its tender veal, sweet parsnips, and mild leeks, feels like a gentle embrace on a cold evening—a slow, reflective simmer that fills the kitchen with warmth and comfort.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours
Ingredients
– 2 pounds veal stew meat, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 large onion, chopped
– 2 leeks, white and light green parts only, sliced
– 3 parsnips, peeled and cut into 1-inch pieces
– 4 cloves garlic, minced
– 1 cup dry white wine
– 4 cups beef broth
– 2 tablespoons tomato paste
– 2 teaspoons dried thyme
– 1 bay leaf
– Salt and black pepper
– 2 tablespoons all-purpose flour
– 2 tablespoons unsalted butter
Instructions
1. Pat the veal stew meat dry with paper towels to ensure a better sear.
2. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add half of the veal in a single layer and sear until browned on all sides, about 5–7 minutes total, then transfer to a plate and repeat with the remaining veal and 1 tablespoon of olive oil.
4. Reduce the heat to medium and add the chopped onion, sliced leeks, and minced garlic to the pot, cooking until softened, about 5 minutes, stirring occasionally to prevent burning.
5. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
6. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to form a roux that will thicken the stew.
7. Pour in the dry white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon, and simmer until reduced by half, about 3 minutes.
8. Return the seared veal to the pot along with any accumulated juices.
9. Add the beef broth, dried thyme, bay leaf, 1 teaspoon of salt, and ½ teaspoon of black pepper, stirring to combine.
10. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour and 30 minutes, stirring occasionally.
11. Add the peeled and cut parsnips to the stew, cover again, and continue simmering until the veal is fork-tender and the parsnips are soft, about 30 minutes more.
12. Stir in the unsalted butter until melted to add a silky richness to the broth.
13. Remove and discard the bay leaf, then taste and adjust seasoning with salt and pepper if needed.
Upon serving, the stew reveals a velvety broth that clings to each spoonful, with the veal melting into tender shreds and the parsnips offering a subtle sweetness against the savory depth. For a creative twist, ladle it over creamy polenta or crusty bread to soak up every last drop, making each bite a comforting, hearty experience.
Veal Stew with Red Wine and Mushrooms
Frost gathers on the kitchen window as evening settles in, a quiet moment to slow down and let the warmth of the stove fill the room. This stew, with its tender veal and earthy mushrooms, simmers gently in red wine until everything softens and melds into something deeply comforting, a reminder that some meals are meant to be savored slowly, like a story unfolding over hours.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs veal stew meat, cut into 1-inch cubes
– 2 tbsp all-purpose flour
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 2 cups dry red wine
– 2 cups beef broth
– 2 tbsp tomato paste
– 2 sprigs fresh thyme
– 1 bay leaf
– 2 tbsp unsalted butter
Instructions
1. Pat the veal cubes dry with paper towels to ensure even browning.
2. In a large bowl, toss the veal with 2 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Add the veal in a single layer, working in batches if needed to avoid overcrowding, and sear for 3–4 minutes per side until browned on all sides; transfer to a plate and set aside.
5. Reduce the heat to medium and add 1 large diced yellow onion to the pot, sautéing for 5 minutes until softened.
6. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
7. Add 8 oz sliced cremini mushrooms and cook for 6–8 minutes, stirring occasionally, until they release their moisture and brown slightly.
8. Pour in 2 cups dry red wine, scraping the bottom of the pot with a wooden spoon to lift any browned bits for extra flavor.
9. Stir in 2 cups beef broth and 2 tbsp tomato paste until fully combined.
10. Return the seared veal and any accumulated juices to the pot, then add 2 sprigs fresh thyme and 1 bay leaf.
11. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 2 hours, stirring occasionally, until the veal is fork-tender.
12. Remove the thyme sprigs and bay leaf, then stir in 2 tbsp unsalted butter until melted and incorporated to enrich the sauce.
Rich and velvety, the stew yields tender veal that falls apart at the touch of a fork, with mushrooms adding an earthy depth to the wine-infused broth. Serve it over creamy mashed potatoes or with crusty bread to soak up every last drop, letting the deep, savory flavors linger on a cold evening.
Mediterranean Veal Stew with Capers
Remembering the quiet hum of a winter evening, I find myself drawn to the kitchen, where the slow, gentle simmer of a Mediterranean veal stew promises warmth and comfort. This dish, with its tender veal and briny capers, feels like a soft embrace, a way to savor the stillness and let flavors unfold without rush.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 pounds veal stew meat, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 cup dry white wine
– 4 cups beef broth
– 1 (14.5-ounce) can diced tomatoes
– 2 tablespoons capers, drained
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 medium carrots, peeled and sliced into 1/2-inch rounds
– 2 medium potatoes, peeled and cut into 1-inch cubes
Instructions
1. Pat the veal stew meat dry with paper towels to ensure even browning.
2. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the veal in a single layer, working in batches if needed, and sear until browned on all sides, about 5-7 minutes per batch.
4. Transfer the browned veal to a plate and set aside.
5. Reduce the heat to medium and add the diced yellow onion to the pot, sautéing until softened and translucent, about 5 minutes.
6. Add 3 cloves minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
7. Pour in 1 cup dry white wine, scraping the bottom of the pot with a wooden spoon to release any browned bits for added flavor.
8. Simmer the wine until reduced by half, about 3-4 minutes.
9. Return the veal to the pot along with any accumulated juices.
10. Add 4 cups beef broth, 1 can diced tomatoes, 2 tablespoons capers, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
11. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour 30 minutes, stirring occasionally.
12. Add 2 medium sliced carrots and 2 medium cubed potatoes to the stew.
13. Cover and continue simmering on low heat until the veal is fork-tender and the vegetables are soft, about 45-60 minutes.
14. Taste and adjust seasoning if necessary, then remove from heat.
15. Let the stew rest for 10 minutes before serving to allow the flavors to meld.
But the true magic lies in its texture—the veal melts into a silky tenderness, while the capers offer little bursts of saltiness that dance on the tongue. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of the rich, aromatic broth, letting each spoonful feel like a quiet moment of solace.
Veal Stew with Spinach and Chickpeas
Musing on a quiet evening, I find myself drawn to the kitchen, where the promise of a comforting stew feels like a warm embrace. This veal stew with spinach and chickpeas is a slow-simmered dish that invites reflection, its gentle flavors unfolding like a story told over a simmering pot.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 pounds veal stew meat, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced into ½-inch rounds
– 2 celery stalks, sliced into ½-inch pieces
– 4 cups beef broth
– 1 (15-ounce) can chickpeas, drained and rinsed
– 4 cups fresh spinach
– 1 teaspoon dried thyme
– 1 teaspoon salt
– ½ teaspoon black pepper
– 2 tablespoons all-purpose flour
Instructions
1. Pat the veal stew meat dry with paper towels to ensure even browning.
2. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add half of the veal cubes in a single layer, searing for 4–5 minutes per side until browned, then transfer to a plate and repeat with the remaining veal.
4. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.
5. Sauté the diced onion for 5 minutes until translucent, stirring occasionally.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Stir in the sliced carrots and celery, cooking for 4 minutes to soften slightly.
8. Sprinkle 2 tablespoons of all-purpose flour over the vegetables, stirring constantly for 2 minutes to form a roux and thicken the stew.
9. Pour in 4 cups of beef broth, scraping the bottom of the pot to release any browned bits for added flavor.
10. Return the seared veal to the pot, along with 1 teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper.
11. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 hours until the veal is tender and easily shreds with a fork.
12. Stir in the drained chickpeas and cook uncovered for 10 minutes to heat through.
13. Add 4 cups of fresh spinach, stirring until wilted, about 3 minutes.
14. Taste and adjust seasoning if needed, then remove from heat.
This stew yields tender veal that melts with each bite, balanced by the earthy spinach and creamy chickpeas in a rich, savory broth. Try serving it over a bed of mashed potatoes or with crusty bread to soak up every last drop, letting the flavors linger like a quiet moment savored.
Veal Stew with Apples and Cider
Beneath the quiet hum of a winter evening, there’s something deeply comforting about letting a stew bubble away on the stove. This veal stew, with its gentle sweetness from apples and cider, feels like a slow, warm embrace after a long day. It’s a humble dish that transforms simple ingredients into a tender, fragrant meal.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 pounds veal stew meat, cut into 1-inch cubes
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 2 tablespoons all-purpose flour
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 2 cloves garlic, minced
– 2 cups apple cider
– 1 cup low-sodium chicken broth
– 2 sprigs fresh thyme
– 2 medium apples, peeled, cored, and cut into 1-inch chunks
– 2 tablespoons unsalted butter
Instructions
1. Pat the veal stew meat completely dry with paper towels, then season evenly with the kosher salt and freshly ground black pepper.
2. Toss the seasoned veal in the all-purpose flour until lightly coated on all sides, shaking off any excess flour.
3. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.
4. Working in batches to avoid crowding, sear the veal for 3–4 minutes per side until deeply browned, transferring pieces to a plate as they finish.
5. Reduce the heat to medium and add the diced yellow onion to the pot, sautéing for 5–7 minutes until softened and translucent.
6. Add the minced garlic and cook for 1 minute, stirring constantly until fragrant.
7. Pour in the apple cider, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Stir in the low-sodium chicken broth and add the fresh thyme sprigs.
9. Return all the seared veal and any accumulated juices to the pot, ensuring the meat is mostly submerged in the liquid.
10. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook undisturbed for 1 hour and 30 minutes.
11. After 1 hour and 30 minutes, add the peeled, cored, and chunked apples to the stew, gently stirring to combine.
12. Re-cover the pot and continue cooking on low for another 45 minutes, or until the veal is fork-tender.
13. Remove the pot from the heat and discard the thyme sprigs.
14. Stir in the unsalted butter until it melts completely and is incorporated into the sauce.
15. Let the stew rest, uncovered, for 10 minutes before serving to allow the flavors to meld further.
Creamy and rich, the sauce clings to each tender piece of veal, while the apples soften into sweet, subtle pockets that contrast beautifully with the savory depth. Serve it over a mound of buttery mashed potatoes or with a thick slice of crusty bread to soak up every last drop, making it a perfect centerpiece for a quiet, nourishing dinner.
Veal Stew with Peas and Fresh Mint
Years have a way of softening memories, but some flavors remain crisp and clear, like the tender veal and bright mint in this stew that I first tasted on a chilly evening much like this one. It’s a dish that simmers patiently, filling the kitchen with a comforting aroma that feels like a quiet conversation with the past, each spoonful a gentle reminder of simple, nourishing meals shared with loved ones.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 2 hours
Ingredients
– 2 pounds veal stew meat, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 4 cups beef broth
– 1 cup dry white wine
– 2 large carrots, peeled and sliced into 1/2-inch rounds
– 2 cups frozen peas
– 1/4 cup fresh mint leaves, chopped
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons all-purpose flour
Instructions
1. Pat the veal cubes dry with paper towels to ensure a good sear, which locks in juices and adds depth to the stew.
2. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Add half of the veal cubes in a single layer, searing for 3–4 minutes per side until browned, then transfer to a plate and repeat with the remaining veal.
4. Reduce the heat to medium, add the remaining 1 tablespoon of olive oil, and sauté the diced onion for 5 minutes until translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Sprinkle the flour over the onion mixture and cook for 1 minute, stirring constantly to form a roux that will thicken the stew.
7. Pour in the beef broth and white wine, scraping the bottom of the pot to release any browned bits for extra flavor.
8. Return the seared veal to the pot, add the salt and black pepper, and bring to a gentle simmer.
9. Cover the pot, reduce the heat to low, and let it cook for 1 hour and 30 minutes, stirring occasionally to prevent sticking.
10. Add the sliced carrots and continue cooking uncovered for 20 minutes until the carrots are tender but not mushy.
11. Stir in the frozen peas and cook for 5 minutes until heated through, preserving their bright color and texture.
12. Remove the pot from the heat and stir in the chopped fresh mint just before serving to keep its flavor vibrant.
Melt-in-your-mouth veal mingles with sweet peas and a hint of mint, creating a stew that’s both hearty and refreshing. Serve it over creamy mashed potatoes or with crusty bread to soak up the rich broth, and consider garnishing with extra mint leaves for a pop of color that echoes the gentle warmth of a home-cooked meal.
Hearty Veal Stew with Sweet Potatoes
Frost gathers on the kitchen window as evening settles in, a quiet moment when the world outside slows and the warmth within becomes a gentle refuge. This stew, with its tender veal and sweet potatoes, simmers into a comforting embrace, filling the home with earthy aromas that promise solace on a chilly night.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 pounds veal stew meat, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 4 cups beef broth
– 1 cup dry red wine
– 2 large sweet potatoes, peeled and cut into 1-inch cubes
– 3 carrots, peeled and sliced into ½-inch rounds
– 2 teaspoons dried thyme
– 1 teaspoon salt
– ½ teaspoon black pepper
– 2 tablespoons all-purpose flour
– ¼ cup water
Instructions
1. Pat the veal cubes dry with paper towels to ensure a better sear.
2. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Add the veal in a single layer, working in batches if needed, and sear for 4-5 minutes per side until browned on all sides; remove and set aside.
4. Reduce the heat to medium and add the diced onion to the pot, sautéing for 5-7 minutes until translucent and softened.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Pour in the beef broth and red wine, scraping the bottom of the pot with a wooden spoon to lift any browned bits for added flavor.
7. Return the seared veal to the pot along with any accumulated juices.
8. Add the sweet potato cubes, carrot slices, dried thyme, salt, and black pepper, stirring gently to combine.
9. Bring the mixture to a boil over high heat, then reduce to a low simmer, cover, and cook for 2 hours until the veal is fork-tender.
10. In a small bowl, whisk the flour and water together until smooth to create a slurry for thickening.
11. Stir the slurry into the stew and simmer uncovered for an additional 10 minutes, until the broth thickens slightly.
12. Remove from heat and let rest for 5 minutes before serving.
O, the stew emerges with veal that melts at the touch, sweet potatoes lending a subtle sweetness that balances the rich broth, and carrots adding a tender bite. Serve it in deep bowls with crusty bread for dipping, or ladle it over a bed of creamy polenta to soak up every last drop of its hearty essence.
Conclusion
Now you have a treasure trove of cozy, comforting veal stew recipes to warm your kitchen and your heart. We hope you’ll try a few, leave a comment with your favorite, and share this roundup on Pinterest to spread the warmth. Happy cooking!
