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I've been perfecting this veal stew for years, and it's become family favorite. Rich, hearty, and packed with flavor, this dish transforms tough veal into melt-in-your-mouth tender bites. Slow-cooked with aromatic vegetables, beef broth, and red wine, every spoonful bursts with savory goodness. Perfect for chilly evenings or when you're craving comfort food, this stew never fails to impress. Trust me, once you've tried it, you'll be hooked – it's that good!
Ingredients for Delicious Veal Stew
- Veal shoulder: Tender cut of meat that adds richness and flavor to the stew, becoming melt-in-your-mouth delicious after slow cooking.
- Olive oil: Provides a rich base for sautéing the vegetables and searing the veal, enhancing overall depth of flavor.
- Onion: Adds a sweet and savory flavor base to the stew, complementing the richness of the veal and other ingredients.
- Garlic: Infuses the stew with a robust, aromatic flavor, enhancing the overall taste profile of the dish.
- Carrots: Bring a natural sweetness and vibrant color to the stew, adding a subtle earthy flavor and texture.
- Celery: Provides a fresh, herbaceous note to the stew, adding depth of flavor and a satisfying crunch to each bite.
- Beef broth: Forms the savory liquid base of the stew, enriching the flavors and creating a hearty, comforting dish.
- Red wine: Adds depth and complexity to the stew, infusing a rich, fruity undertone that enhances the overall taste.
- Tomato paste: Thickens the stew and adds a concentrated umami flavor, balancing the richness of the meat and broth.
- Dried thyme: Infuses the stew with a warm, earthy aroma and flavor, adding a subtle herbaceous note to the dish.
- Bay leaves: Provide a subtle, aromatic flavor to the stew, enhancing the overall taste profile with a hint of herbal complexity.
Read more: Italian Veal Stew Recipe
Essential Tools for Making Veal Stew
- Dutch oven: Essential for slow cooking the veal stew and ensuring all flavors meld together perfectly.
- Chef's knife: Needed to cut the veal shoulder and vegetables into chunks for the stew.
Veal Stew Recipe
Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 kg veal shoulder, cut into chunks
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 large carrots, sliced
- 2 stalks celery, chopped
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 pcs bay leaves
- to taste salt and pepper
Read more: Veal Stew With Mushrooms Recipe
Instructions:
- 1. Heat the olive oil in a large pot over medium heat.
- 2. Add the veal chunks and brown them on all sides. Remove and set aside.
- 3. In the same pot, add the onion and garlic. Cook until softened.
- 4. Add the carrots and celery, cooking for a few more minutes.
- 5. Return the veal to the pot. Add the beef broth, red wine, tomato paste, thyme, and bay leaves.
- 6. Bring to a boil, then reduce heat and simmer for about 2 hours, or until the veal is tender.
- 7. Season with salt and pepper to taste. Serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Mulligatawny Stew
Tips for Making Veal Stew Ahead of Time
Make Ahead Instructions
- Prepare the veal stew as directed in the recipe.
- Let it cool completely before transferring to an airtight container.
- Refrigerate for up to 3 days.
Freezing Instructions
- Cool the veal stew completely.
- Place in a freezer-safe container or resealable bag.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Veal stew is a classic dish that originated in France and is traditionally made with tender veal shoulder, creating a rich and flavorful stew perfect for a cozy meal on a chilly day.
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