Veal-and-Vegetable Stew From Corfu Recipe

Name: Veal-and-Vegetable Stew From Corfu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless veal shoulder, cut into 1-inch cubes; 1 large onion, halved lengthwise and thickly sliced into half-moons; 1 1/2 cups dry red wine; 1/2 cup olive oil; 3 cloves garlic, thinly sliced; 1 bay leaf; 1 teaspoon dried rosemary, crumbled; 1 teaspoon dried thyme, crumbled; 1 1/2 cups diced celery; 1 large fennel bulb, trimmed (tops reserved), halved and thinly sliced; 3 large carrots, peeled and sliced; 1 cup beef stock, chicken stock or water; salt and pepper to taste; 2 tablespoons unsalted butter; 3 to 4 tablespoons chopped fennel fronds and tender stalks

Servings: persons

2 pounds boneless veal shoulder, cut into 1-inch cubes
1 large onion, halved lengthwise and thickly sliced into half-moons
1 1/2 cups dry red wine
1/2 cup olive oil
3 cloves garlic, thinly sliced
1 bay leaf
1 teaspoon dried rosemary, crumbled
1 teaspoon dried thyme, crumbled
1 1/2 cups diced celery
1 large fennel bulb, trimmed (tops reserved), halved and thinly sliced
3 large carrots, peeled and sliced
1 cup beef stock, chicken stock or water
salt and pepper to taste
2 tablespoons unsalted butter
3 to 4 tablespoons chopped fennel fronds and tender stalks

1
In a large bowl, combine the veal, onion, 1/4 cup of the wine, 1/4 cup of the oil, the garlic, bay leaf, rosemary and thyme.
2
Toss well, cover and refrigerate for at least 2 hours or overnight.
3
Remove the veal from the marinade and pat dry with paper towels; reserve the marinade.
4
In a large pot, heat the remaining 1/4 cup oil over high heat.
5
Cook the veal in batches, turning until browned on all sides, and remove.
6
Return all the veal to the pot and add the reserved marinade, celery, sliced fennel, carrots and 1/2 cup of the stock.
7
Season lightly with salt and pepper and bring to a boil.
8
Reduce the heat to low and cover the pot.
9
Simmer, adding more stock as needed until the veal is very tender, about 1 hour.
10
Uncover the pot, increase the heat to high and reduce the liquid until it is a thick sauce.
11
Stir in remaining wine and butter.
12
Cook for 2 minutes more.
13
Taste and adjust seasoning, if necessary.
14
Sprinkle with fennel fronds and serve.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds boneless veal shoulder, cut into 1-inch cubes, 1 large onion, halved lengthwise and thickly sliced into half-moons, 1 1/2 cups dry red wine, 1/2 cup olive oil, and more.

Yes, Veal-and-Vegetable Stew From Corfu falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veal-and-Vegetable Stew From Corfu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions