Veal In Red-Wine Sauce (Meurettes De Veau) Recipe

Name: Veal In Red-Wine Sauce (Meurettes De Veau)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds boneless shoulder of veal, cut into 1 1/2-inch cubes; Salt to taste, if desired; Freshly ground pepper to taste; 1/4 cup corn, peanut or vegetable oil; 3 carrots, trimmed and scraped, cut into 1/2-inch cubes, about 1 1/4 cups; 1 onion, about 1/2 pound, peeled and cut into 1/2-inch dice, about 1 1/2 cups; 1 tablespoon garlic, peeled and finely minced; 1/4 cup flour; 4 sprigs fresh thyme; 10 sprigs parsley; 1 bay leaf; 3 1/2 cups (1 bottle) dry red wine; 1 teaspoon sugar; 1 tablespoon marc de bourgogne, Italian grappa or Calvados; Croutons, optional (see recipe)

Servings: persons

4 pounds boneless shoulder of veal, cut into 1 1/2-inch cubes
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup corn, peanut or vegetable oil
3 carrots, trimmed and scraped, cut into 1/2-inch cubes, about 1 1/4 cups
1 onion, about 1/2 pound, peeled and cut into 1/2-inch dice, about 1 1/2 cups
1 tablespoon garlic, peeled and finely minced
1/4 cup flour
4 sprigs fresh thyme
10 sprigs parsley
1 bay leaf
3 1/2 cups (1 bottle) dry red wine
1 teaspoon sugar
1 tablespoon marc de bourgogne, Italian grappa or Calvados
Croutons, optional (see recipe)

1
Sprinkle the veal with salt and pepper.
2
Heat the oil in a large, heavy skillet over high heat, add the veal pieces a few at a time and cook, stirring, until lightly browned on all sides, about 8 to 10 minutes.
3
Transfer the pieces as they are browned to a large, heavy casserole and continue cooking in the casserole over high heat.
4
Add more pieces to the skillet and continue cooking and browning and transferring the pieces to the casserole until all are browned and added.
5
Add the carrots, onion and garlic to the meat and stir.
6
Cook 10 minutes and sprinkle with flour, salt and pepper, stirring.
7
Tie the thyme, parsley and bay leaf into a bundle and add it.
8
Add the wine and sugar and bring to the boil.
9
Cover and let simmer over low heat about one and one-half hours.
10
Remove and discard the herb bundle.
11
Add the marc de bourgogne and cook about three minutes longer.
12
Serve with croutons, if desired, on the side.

221

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-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: 4 pounds boneless shoulder of veal, cut into 1 1/2-inch cubes, Salt to taste, if desired, Freshly ground pepper to taste, 1/4 cup corn, peanut or vegetable oil, and more.

Yes, Veal In Red-Wine Sauce (Meurettes De Veau) falls under the Meat & Poultry 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 In Red-Wine Sauce (Meurettes De Veau)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions