Veal Stew Recipe – Eats Now

Name: Veal Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs veal shoulder, cubed; 1/2 teaspoon salt; 1/2 teaspoon freshly cracked pepper; 6 bay leaves; 2 sprigs fresh rosemary; 4 garlic cloves, peeled (2 minced, 2 sliced); 1 1/2 cups dry full-bodied red wine; 2 tablespoons all-purpose flour; 2 tablespoons canola oil; 6 anchovy fillets; 1/2 cup black olives, pitted; 2 (398 ml) cans plum tomatoes

Servings: persons

3 lbs veal shoulder, cubed
1/2 teaspoon salt
1/2 teaspoon freshly cracked pepper
6 bay leaves
2 sprigs fresh rosemary
4 garlic cloves, peeled (2 minced, 2 sliced)
1 1/2 cups dry full-bodied red wine
2 tablespoons all-purpose flour
2 tablespoons canola oil
6 anchovy fillets
1/2 cup black olives, pitted
2 (398 ml) cans plum tomatoes

1
In a large bowl, add cubed veal and season with salt and pepper. Add bay leaves, rosemary, minced garlic and red wine.
2
Cover and refrigerate; marinate for at least 1 hour, but preferably overnight.
3
Drain veal, reserving marinade in bowl on the side. Dust veal pieces with flour. In a Dutch oven or large ovenproof skillet with fitted lid, heat oil over medium-high heat.
4
Working in batches, cook veal until browned on all sides, about 8 minutes per batch. Using a slotted spoon, transfer browned veal to a plate. In same skillet, add sliced garlic and fry until golden brown, about 1 minute.
5
Add anchovies, olives, tomatoes and veal along with reserved marinade. Bring to a boil, cover with lid, transfer to a 350F oven and bake for 1 1/2 hours. Skim off any oil collected on top of sauce and stir.
6
Serve over egg noodles with a side salad.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 3 lbs veal shoulder, cubed, 1/2 teaspoon salt, 1/2 teaspoon freshly cracked pepper, 6 bay leaves, and more.

Yes, Veal Stew 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.

Veal Stew

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