Name: Veal Stew Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4
Cuisine: European
Ingredients: 1.2 kg veal, cut into cubes; 2 tbsp olive oil; 1 onion, chopped; 3 garlic cloves, minced; 2 carrots, peeled and diced; 2 celery stalks, diced; 1 cup red wine; 2 cups beef broth; 2 bay leaves; 1 tsp dried thyme; Salt and pepper, to taste; 2 tbsp all-purpose flour; 2 tbsp water; Fresh parsley, for garnish

Veal Stew Recipe

Queenie Alley Modified: January 30, 2024

Photos of Veal Stew Recipe

How To Make Veal Stew Recipe

Veal is a type of meat that is harvested from younger cattle. It tastes similar to beef, but with a milder and more supple overall flavor and texture. For centuries, European people have enjoyed everything that this cattle meat has to offer. And now you can, too! Simply explore this selection to learn timeless veal recipes. In no time, you’ll be able to treat your loved ones to gourmet dishes like scrumptious saltimbocca, creamy piccata, hearty osso bucco, and more.

Preparation: 20 minutes

Cooking: 2 hours

Total: 2 hours 20 minutes

Serves:

Ingredients

1.2 kg veal, cut into cubes
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 cup red wine
2 cups beef broth
2 bay leaves
1 tsp dried thyme
Salt and pepper, to taste
2 tbsp all-purpose flour
2 tbsp water
Fresh parsley, for garnish

Instructions

Heat the olive oil in a large pot over medium-high heat. Add the veal cubes and brown on all sides. Remove from the pot and set aside.
In the same pot, add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Return the veal cubes to the pot and add the red wine, beef broth, bay leaves, dried thyme, salt, and pepper. Bring to a boil, then reduce heat to low and cover. Simmer for 1.5 to 2 hours, or until the veal is tender.
In a small bowl, whisk together the flour and water to make a slurry. Stir the slurry into the stew, and cook for an additional 10 minutes, or until the stew has thickened.
Serve the veal stew hot, garnished with fresh parsley.