Return to Content

Veal Stew

Veal Stew
0 votes, 0.00 avg. rating (0% score)
Submit a Recipe Image

Yield: Serves 6

Serve this aromatic stew with garlic bread and a cucumber salad.


  • 1 teaspoon oil
  • 1 pound veal stew meat, cubed
  • 1 onion, peeled and chopped
  • 1 clove garlic, minced
  • 1/2 cup dry white wine
  • 2 tablespoons tomato paste
  • 1 tablespoon lemon juice
  • 3 cups chicken stock
  • 1 teaspoon oregano
  • 1/2 teaspoon rosemary
  • 2 potatoes, peeled and quartered
  • 8 small white onions, peeled
  • 4 carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 1 teaspoon chopped parsley
  • Salt and pepper to taste


Heat oil in Dutch oven and brown veal evenly on all sides. Add onion and garlic. Cook 5 minutes. Add wine, tomato paste, lemon juice, stock, oregano, and rosemary and stir until smooth. Cover and simmer 35 minutes. Add remaining ingredients and simmer, covered, 20 minutes or until vegetables are tender. Season with salt and pepper.
Updated Tuesday, September 18th, 2007

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.