Veal Stew Recipe – Eats Now

Name: Veal Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs veal shoulder, cut into cubes; 1/4 cup flour; 2 teaspoons salt; pepper; 1/4 cup butter; 1/3 cup olive oil or 1/3 cup other vegetable oil; 1 stalk celery, cut into 3 inch pieces; 1 parsley sprig; 1 sprig thyme; 1 rosemary sprig; 1 bay leaf; 1 cups tomatoes, peeled,seeded and chopped or (32 ounce) can chopped tomatoes; 1 onion, chopped; 3 cloves garlic, minced; 1 teaspoon saffron thread, crushed; 2 cups beef broth, heated; 1 cup white wine

Servings: persons

4 lbs veal shoulder, cut into cubes
1/4 cup flour
2 teaspoons salt
pepper
1/4 cup butter
1/3 cup olive oil or 1/3 cup other vegetable oil
1 stalk celery, cut into 3 inch pieces
1 parsley sprig
1 sprig thyme
1 rosemary sprig
1 bay leaf
1 cups tomatoes, peeled,seeded and chopped or (32 ounce) can chopped tomatoes
1 onion, chopped
3 cloves garlic, minced
1 teaspoon saffron thread, crushed
2 cups beef broth, heated
1 cup white wine

1
Preheat oven to 350 degrees F.
2
Combine flour, salt and pepper in a baggie and add veal, shaking bag to coat veal.Remove veal from baggie and shake off excess flour.
3
In a large skillet, melt butter with oil over medium high heat. Add veal in batches and brown on all sides. Transfer veal to large oven proof dish (I used a 3-quart casserole).
4
Using string or twine(or unwaxed dental floss works great) tie celery pieces around herb and bay leaf to make a bouquet garni. Add to veal.
5
Add tomatoes, onion and garlic to skillet, and cook over medium low heat for 10 minutes or until onion is tender. Pour over veal.
6
Dissolve saffron in 1/4 cup of beef broth and then stir into skillet. Add remaining broth and wine to skillet and simmer 5 minutes. Pour over veal.
7
Bake covered for 1 1/2 hours.
8
Uncover and bake for 1 hour.
9
Discard bouquet garni.
10
Serve immediately.

384

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 17 ingredients. The key ingredients include: 4 lbs veal shoulder, cut into cubes, 1/4 cup flour, 2 teaspoons salt, pepper, 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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