Veal Stew with Spring Greens Recipe

Name: Veal Stew with Spring Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 tablespoon canola oil; 3 pounds boneless veal shoulder, cut into 1 1/2-inch pieces; Salt and freshly ground pepper; 1 cup dry white wine; 5 cups spinach leaves, chopped; 5 cups sorrel leaves, chopped; 1 head of romaine, chopped; 1 bunch of watercress, chopped; 1 leek, finely chopped; 1/4 cup finely chopped flat-leaf parsley; 1/4 cup finely chopped tarragon; 1/4 cup finely chopped chives; 1 cup creme fraiche; Steamed rice, for serving

Servings: persons

3 tablespoons unsalted butter
1 tablespoon canola oil
3 pounds boneless veal shoulder, cut into 1 1/2-inch pieces
Salt and freshly ground pepper
1 cup dry white wine
5 cups spinach leaves, chopped
5 cups sorrel leaves, chopped
1 head of romaine, chopped
1 bunch of watercress, chopped
1 leek, finely chopped
1/4 cup finely chopped flat-leaf parsley
1/4 cup finely chopped tarragon
1/4 cup finely chopped chives
1 cup creme fraiche
Steamed rice, for serving

1
Preheat the oven to 325.
2
In a large enameled cast-iron casserole, melt the butter in the oil.
3
Season the veal with salt and pepper.
4
Add it to the casserole and cook over high heat, turning occasionally, until browned, 12 minutes.
5
Add the wine, cover with a sheet of parchment paper and the lid and braise in the oven for about 1 hour, until the meat is nearly tender.
6
Add the spinach, sorrel, romaine, watercress, leek, parsley, tarragon, chives and creme fraiche to the casserole.
7
Stir well; season with salt and pepper.
8
Cover again with the parchment and the lid and braise for 30 minutes longer, until the greens are wilted and the veal is tender.
9
Transfer the stew to bowls and serve with rice.

122

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-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: 3 tablespoons unsalted butter, 1 tablespoon canola oil, 3 pounds boneless veal shoulder, cut into 1 1/2-inch pieces, Salt and freshly ground pepper, and more.

Yes, Veal Stew with Spring Greens 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 Spring Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions