Return to Content

Veal Stew

Veal Stew
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 6

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

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111