Veal Stew With Fennel and Tomatoes Recipe

Name: Veal Stew With Fennel and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds stewing veal, cut in 1 1/2-inch pieces and trimmed of fat; Coarse salt and freshly ground pepper to taste; 2 tablespoons peanut or vegetable oil; 1 large head fennel, cut in half and sliced; 2 cloves garlic, minced; 2 carrots, sliced; 12 small onions (Italian cippolini, if available), peeled; 1 tablespoon fresh tarragon leaves; 1/4 cup Pernod, ouzo or other anise-flavored liquor; 1 1-pound can plum tomatoes, chopped

Servings: persons

1
Pat the veal pieces dry with paper towels and season to taste with salt and pepper.
2
Heat a tablespoon of oil in a large casserole and saute the pieces, a few at a time, until they are lightly browned on all sides.
3
If there is any fat left in the pan, pour it off.
4
Add the remaining oil and saute the fennel, garlic, carrots and onions until they are lightly browned.
5
Return veal to casserole.
6
Add tarragon and Pernod and bring to a boil, scraping up the cooking juices.
7
Add tomatoes with their juice and stir well.
8
Cover and simmer gently, stirring occasionally, for about 45 minutes or until the veal is tender.
9
If more liquid is needed, add a little chicken stock or water during cooking.
10
Correct seasoning and serve.

166

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 10 ingredients. The key ingredients include: 2 pounds stewing veal, cut in 1 1/2-inch pieces and trimmed of fat, Coarse salt and freshly ground pepper to taste, 2 tablespoons peanut or vegetable oil, 1 large head fennel, cut in half and sliced, and more.

Yes, Veal Stew With Fennel and Tomatoes 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 Stew With Fennel and Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions