Veal Stew Recipe – Eats Now

Name: Veal Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. veal, cut in cubes; 2 to 3 Tbsp. sweet butter; 1 c. or less wine; 3/4 c. water; 3 tsp. coarsely chopped Italian parsley; 2 whole peeled garlic cloves; 1 bay leaf; salt and pepper to taste; 1 1/2 tsp. flour; 2 doz. small mushrooms, cleaned; 1 doz. pearl onions, peeled

Servings: persons

2 lb. veal, cut in cubes
2 to 3 Tbsp. sweet butter
1 c. or less wine
3/4 c. water
3 tsp. coarsely chopped Italian parsley
2 whole peeled garlic cloves
1 bay leaf
salt and pepper to taste
1 1/2 tsp. flour
2 doz. small mushrooms, cleaned
1 doz. pearl onions, peeled

1
In a heavy casserole, brown the veal in the butter.
2
Add the wine, water, parsley, garlic, bay leaf and salt and pepper.
3
Cover and simmer for two hours.
4
Check occasionally and add more wine and water (two parts water to one part wine) as needed.
5
After the two hours, mix the flour with a little of cooking liquid, then add it back into the stew.
6
Add the mushrooms and the onions and simmer for an additional thirty minutes.
7
Serve with thick slices of good, warm, crusty bread and perhaps a salad.

462

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 11 ingredients. The key ingredients include: 2 lb. veal, cut in cubes, 2 to 3 Tbsp. sweet butter, 1 c. or less wine, 3/4 c. water, 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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