Veal Stew With Spring Vegetables Recipe

Name: Veal Stew With Spring Vegetables
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 cubes; 2 tablespoons peanut or vegetable oil; 2 shallots, chopped; 1 clove garlic, minced; 1 cup white wine; 1 cup chicken stock; 1 tablespoon tomato paste; 1 tablespoon fresh thyme leaves; 1 piece lemon peel; Coarse salt and freshly ground pepper to taste; 8 baby carrots, left whole; 8 new potatoes, scrubbed; 3 small white turnips, peeled and quartered; 1/2 pound green peas; 1/4 pound green beans

Servings: persons

2 pounds stewing veal cut in 1 1/2-inch cubes
2 tablespoons peanut or vegetable oil
2 shallots, chopped
1 clove garlic, minced
1 cup white wine
1 cup chicken stock
1 tablespoon tomato paste
1 tablespoon fresh thyme leaves
1 piece lemon peel
Coarse salt and freshly ground pepper to taste
8 baby carrots, left whole
8 new potatoes, scrubbed
3 small white turnips, peeled and quartered
1/2 pound green peas
1/4 pound green beans

1
Brown the pieces of veal a few at a time in a heavy casserole in the oil and remove with a slotted spoon.
2
Pour off any excess fat.
3
Add the shallots and garlic and saute until soft.
4
Add the white wine and stir, scraping up any cooking particles from the bottom of the pan.
5
Add the chicken stock, tomato paste, thyme, lemon peel and salt and pepper and bring to boil.
6
Turn down heat, cover and cook gently for one hour.
7
Add the carrots and cook for 20 minutes or until the vegetables are tender.
8
Meanwhile, in a steamer cook the new potatoes and turnips until tender (about 20 minutes).
9
Cook the green beans and peas until tender (about five minutes).
10
Add them to the stew and serve.

469

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 15 ingredients. The key ingredients include: 2 pounds stewing veal cut in 1 1/2-inch cubes, 2 tablespoons peanut or vegetable oil, 2 shallots, chopped, 1 clove garlic, minced, and more.

Yes, Veal Stew With Spring Vegetables 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 Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions