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Classic French Veal Stew with White Wine
A rich and flavorful stew that showcases the tender qualities of veal, paired with a hint of white wine and aromatic spices. This timeless recipe is sure to become a staple in your culinary repertoire.
Ingredients:
– 1 pound boneless veal cubes
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup dry white wine (Chardonnay or Sauvignon Blanc)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon Dijon mustard
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Melt butter in a large Dutch oven over medium-high heat.
2. Add veal cubes and cook until browned on all sides, about 5 minutes.
3. Remove veal from pot and set aside. Add onion and garlic; cook until softened, about 3 minutes.
4. Add white wine, beef broth, tomato paste, mustard, and thyme to the pot. Stir to combine.
5. Return veal to the pot, cover, and simmer for 1 hour or until tender.
6. Season with salt and pepper to taste.
Cooking Time: 1 hour 15 minutes
Slow-Cooked Veal Stew with Root Vegetables
This comforting stew is a perfect comfort food for a chilly evening. Tender veal and root vegetables simmer together in a rich broth, creating a satisfying and flavorful dish.
Ingredients:
– 1 pound veal cubes
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1/4 cup white wine (optional)
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown the veal, then remove from pot.
2. Add onion, garlic, carrots, potatoes, and sweet potato. Cook until vegetables are tender, about 10 minutes.
3. Add browned veal, beef broth, white wine (if using), tomato paste, and thyme. Season with salt and pepper.
4. Bring to a boil, then cover and simmer for 2-3 hours or overnight.
Cooking Time: 2-3 hours
Tuscan-Style Veal Stew with Rosemary and Garlic
Savor the bold flavors of Italy’s Tuscan region with this hearty veal stew, infused with rosemary and garlic. This comforting dish is perfect for a chilly evening or special occasion.
Ingredients:
– 1 pound boneless veal stew meat
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 onion, chopped
– 1 carrot, peeled and chopped
– 1 celery stalk, chopped
– 1 cup dry white wine
– 1 cup beef broth
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add veal and cook until browned on all sides, about 5 minutes. Remove from pot.
3. Reduce heat to medium and add garlic, rosemary, onion, carrot, and celery. Cook until vegetables are tender, about 10 minutes.
4. Add wine and broth to pot, scraping up any browned bits.
5. Return veal to pot and bring to a simmer. Reduce heat to low and cook, covered, for 1 1/2 hours or until veal is tender.
6. Season with salt and pepper to taste.
Cooking Time: 1 1/2 hours
Hungarian Veal Goulash with Paprika
This hearty veal goulash is a classic Hungarian dish that warms the soul. The combination of tender veal, rich paprika sauce, and soft noodles makes for a comforting meal.
Ingredients:
– 1 pound veal cubes
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon caraway seeds
– 1/2 teaspoon ground cumin
– 1/2 teaspoon sweet paprika
– Salt and black pepper, to taste
– 1 cup beef broth
– 1/4 cup tomato paste
– 8 ounces egg noodles
Instructions:
1. Heat oil in a large pot over medium-high heat. Add veal and cook until browned, about 5 minutes.
2. Remove veal from pot; set aside. Add onion, garlic, caraway seeds, cumin, paprika, salt, and pepper to the pot. Cook until onion is translucent, about 3 minutes.
3. Stir in beef broth and tomato paste; bring to a boil. Return veal to pot; reduce heat to low and simmer for 30-40 minutes or until veal is tender.
4. Serve veal mixture over cooked egg noodles.
Cooking Time: 45-50 minutes
Creamy Mushroom and Veal Stew
A hearty and comforting stew perfect for a chilly evening, this Creamy Mushroom and Veal Stew is a delightful combination of tender veal, earthy mushrooms, and rich cream.
Ingredients:
– 1 pound veal cubes
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, melt butter over medium heat. Add veal and cook until browned, about 5 minutes. Remove from pot and set aside.
2. Add onion and garlic to the pot; cook until softened, about 3-4 minutes.
3. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add veal back to the pot along with heavy cream, thyme, salt, and pepper. Stir to combine.
5. Reduce heat to low and simmer for 10-15 minutes or until veal is tender.
Cooking Time: 20-25 minutes
Veal Stew with Red Wine and Herbs
This hearty stew is a classic French dish that showcases the tender flavor of veal, paired with the richness of red wine and fresh herbs. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 pound veal cubes
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (such as Cabernet Sauvignon)
– 1 cup beef broth
– 1 teaspoon dried thyme
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley or rosemary for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown veal cubes, about 3-4 minutes per side.
2. Remove veal from pot; set aside. Add onion and garlic; cook until softened, about 5 minutes.
3. Add red wine, beef broth, thyme, and cumin to pot. Stir to combine.
4. Return veal to pot and bring to a simmer. Reduce heat to low and cook, covered, for 1 hour and 30 minutes or until veal is tender.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley or rosemary.
Cooking Time: 1 hour and 30 minutes
Moroccan-Inspired Veal Stew with Apricots
This rich and aromatic stew combines the tender flavor of veal with the sweetness of apricots, all wrapped up in a warm blend of Moroccan spices.
Ingredients:
– 1 pound veal stew meat
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup apricots, chopped
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– 1 cup chicken broth
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add veal, onion, and garlic; cook until browned, about 5 minutes.
3. Add apricots, cumin, coriander, cinnamon, salt, and pepper. Stir to combine.
4. Pour in chicken broth; bring to a boil.
5. Reduce heat to low; simmer, covered, for 1 1/2 hours or until veal is tender.
Cooking Time: 1 hour 30 minutes
Veal and Potato Stew with Thyme
A hearty and comforting stew that combines tender veal, creamy potatoes, and the warmth of thyme.
Ingredients:
– 1 pound veal shoulder or shank, cut into 2-inch pieces
– 2 large potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 bay leaf
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the veal and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add the onion and garlic to the pot; cook until softened, about 3 minutes.
4. Add the potatoes, thyme, bay leaf, salt, and pepper. Cook for 2-3 minutes, stirring occasionally.
5. Add the browned veal back to the pot, along with any accumulated juices.
6. Bring to a boil, then reduce heat to low and simmer, covered, until the meat is tender and the potatoes are cooked through, about 1 1/2 hours.
Cooking Time: 1 1/2 hours
Spanish Veal Stew with Saffron and Peas
This classic Spanish stew, also known as “Estofado de Pajares,” is a hearty and flavorful dish that’s perfect for a cold winter evening. With the subtle warmth of saffron and the sweetness of peas, this recipe will transport your taste buds to the sun-kissed hills of Spain.
Ingredients:
– 1 pound veal cubes
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup white wine
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 cup fresh peas
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat. Add the veal and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic; cook until the onion is translucent.
3. Pour in the broth, wine, and saffron mixture. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
4. Add the peas and season with salt and pepper to taste.
5. Simmer for an additional 10-15 minutes or until the veal is tender.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Veal Osso Buco Stew with Gremolata
Osso buco, a traditional Italian braised veal shank dish, is elevated to new heights with the addition of aromatic vegetables and a zesty gremolata. This comforting stew is perfect for a special occasion or a cozy night in.
Ingredients:
– 4 veal shanks
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, peeled and chopped
– 1 celery stalk, chopped
– 1 cup white wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (for gremolata)
– Lemon zest, grated (for gremolata)
Instructions:
1. Preheat oven to 300°F.
2. Brown veal shanks in oil, then set aside.
3. Cook onion, garlic, carrot, and celery until tender.
4. Add wine, broth, tomato paste, thyme, salt, and pepper; stir to combine.
5. Return veal to the pot, cover, and braise for 2-1/2 hours or until tender.
6. Meanwhile, mix chopped parsley and lemon zest for gremolata.
7. Serve stew with gremolata spooned over the top.
Cooking Time: 2-1/2 hours
Belgian Beer-Braised Veal Stew
Experience the rich flavors of Belgium with this comforting veal stew, slow-cooked in a flavorful beer broth. Perfect for a cold winter’s night, this dish is sure to warm hearts and bellies.
Ingredients:
– 2 pounds veal shanks or short ribs
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup Belgian pale ale or brown ale
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season veal with salt and pepper.
3. In a large Dutch oven, brown veal in batches over medium-high heat. Remove and set aside.
4. Add chopped onion to pot and cook until caramelized, about 5 minutes.
5. Add garlic, beer, broth, tomato paste, and thyme. Stir to combine.
6. Return veal to pot, cover, and transfer to preheated oven.
7. Braise for 2-3 hours or until veal is tender.
8. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 2-3 hours
Veal Stew with Caramelized Onions and Bacon
This hearty stew combines tender veal, sweet caramelized onions, and crispy bacon for a rich and satisfying meal. Perfect for a cold winter’s night, this dish is sure to become a new favorite.
Ingredients:
– 1 pound veal shoulder or shanks
– 4 slices of thick-cut bacon, diced
– 2 large onions, thinly sliced
– 3 cloves of garlic, minced
– 1 cup beef broth
– 1/2 cup dry white wine
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon.
3. Add the sliced onions to the pot and cook, stirring occasionally, until caramelized (about 20-25 minutes).
4. Add the veal, garlic, beef broth, white wine, tomato paste, thyme, salt, and pepper to the pot. Stir to combine.
5. Cover the pot and transfer it to the preheated oven. Cook for 2-3 hours or until the veal is tender.
6. Remove the pot from the oven and stir in the cooked bacon. Serve hot.
Cooking Time: 2-3 hours
Mediterranean Veal Stew with Olives and Tomatoes
Experience the flavors of the Mediterranean in this hearty stew, featuring tender veal, rich olives, and juicy tomatoes.
Ingredients:
– 1 pound veal cubes (about 1 inch)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup pitted green olives, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add veal; cook until browned on all sides, about 5-6 minutes.
4. Add olives, tomatoes, paprika, salt, and pepper. Stir to combine.
5. Reduce heat to low; simmer, covered, for 30-40 minutes or until veal is tender.
Cooking Time: 45-50 minutes
Serve hot, garnished with chopped parsley if desired. Enjoy!
Veal Stew with Dumplings and Fresh Herbs
Savor the rich flavors of this classic European dish, where tender veal, savory dumplings, and fresh herbs come together to create a hearty and comforting stew.
Ingredients:
– 1 pound veal shoulder or shank, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 2 cups beef broth
– 1 cup white wine (optional)
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 4 dumpling ingredients (see below)
Dumplings:
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/4 cup butter, melted
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown veal in batches, then set aside.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add flour and cook for 1 minute.
4. Gradually add broth and wine (if using); bring to a boil.
5. Add thyme, browned veal, and dumplings.
6. Simmer for 45-50 minutes or until veal is tender.
7. Season with salt and pepper.
Serve hot, garnished with fresh herbs like parsley or thyme.
Spicy Veal Stew with Chipotle and Corn
A rich and flavorful stew that combines the tenderness of veal with the smoky heat of chipotle peppers, served with a sweet and crunchy corn accompaniment.
Ingredients:
– 1 lb veal cubes
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can chipotle peppers in adobo sauce (4 oz)
– 1 cup beef broth
– 1/2 cup water
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup corn kernels
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add veal cubes; cook until browned, about 5 minutes.
4. Add chipotle peppers, beef broth, water, and oregano. Bring to a boil; reduce heat to low and simmer for 20-25 minutes or until veal is tender.
5. Stir in corn kernels. Cook an additional 5 minutes or until heated through.
6. Season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Veal Stew with Wild Mushrooms and Barley
This hearty stew is a perfect blend of tender veal, earthy wild mushrooms, and nutty barley, all slow-cooked in a rich and savory broth.
Ingredients:
– 1 pound veal stew meat
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cups mixed wild mushrooms (such as chanterelle, cremini, and shiitake)
– 2 cloves garlic, minced
– 1 cup pearl barley
– 4 cups beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add veal and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add onion and cook until softened, about 3 minutes.
4. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 5 minutes.
5. Add barley, broth, thyme, salt, and pepper. Stir to combine.
6. Return veal to pot and bring to a simmer.
7. Reduce heat to low and cook, covered, for 2 hours or until meat is tender.
Cooking Time: 2 hours
Greek Lemon Veal Stew with Orzo
A refreshing twist on traditional veal stew, this Greek-inspired recipe combines tender veal, flavorful orzo pasta, and a zesty lemon sauce.
Ingredients:
– 1 pound veal stew meat
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup orzo pasta
– 2 cups chicken broth
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat. Add veal and cook until browned, about 3-4 minutes. Remove from pot; set aside.
2. Reduce heat to medium. Add onion and garlic; cook until softened, about 5 minutes.
3. Add orzo, broth, lemon juice, tomato paste, oregano, salt, and pepper. Stir to combine.
4. Return veal to the pot. Bring to a simmer; reduce heat to low. Cook, covered, for 20-25 minutes or until veal is tender.
5. Serve hot, garnished with parsley if desired.
Cooking Time: 35-40 minutes
Veal Stew with Butternut Squash and Sage
This rich and flavorful stew is a perfect comfort food for a chilly winter evening. The tender veal, combined with the sweetness of butternut squash and the earthy flavor of sage, creates a truly satisfying dish.
Ingredients:
– 1 pound veal cubes
– 2 medium butternut squashes (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the veal and cook until browned, about 5 minutes. Remove from pot.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the butternut squash, sage, and chicken broth to the pot. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the squash is tender.
4. Return the veal to the pot; season with salt and pepper. Simmer for an additional 10-15 minutes or until the veal is cooked through.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Indian-Spiced Veal Stew with Coconut Milk
This aromatic stew combines the tender flavor of veal with the rich spices and creaminess of coconut milk, resulting in a dish that’s both exotic and comforting. Perfect for a chilly evening or special occasion.
Ingredients:
– 1 pound veal cubes
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon turmeric
– 1 can (14 oz) coconut milk
– 1 cup veal broth or beef broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add onions and cook until caramelized, about 5 minutes.
2. Add garlic, cumin, curry powder, cinnamon, and turmeric. Cook, stirring constantly, for 1 minute.
3. Add veal cubes and cook until browned, about 5 minutes.
4. Pour in coconut milk and broth. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes or until veal is tender.
5. Season with salt and pepper to taste. Garnish with cilantro leaves.
Cooking Time: 25-30 minutes
Veal Stew with Fennel and Orange Zest
This classic Italian-inspired stew combines tender veal, sweet fennel, and citrusy orange zest for a flavorful and aromatic dish. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 lb veal cubes
– 2 medium fennel bulbs, sliced
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper, to taste
– 1 orange, zested (about 2 tbsp)
– 1 cup veal broth or beef broth
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add veal and cook until browned, about 3-4 minutes. Remove from pot.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Add fennel and thyme; cook for an additional 2-3 minutes.
5. Stir in orange zest and broth.
6. Return veal to the pot and bring to a simmer.
7. Reduce heat to low and let stew cook for 20-25 minutes or until veal is tender.
8. Season with salt and pepper to taste.
9. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Summary
Get ready to cozy up on a chilly night with these 20 hearty veal stew recipes! From classic French-inspired dishes to international twists, each recipe is a delicious way to warm up. Discover the rich flavors of Tuscan-style veal stew with rosemary and garlic, or try Moroccan-inspired veal stew with apricots. For a comforting option, go for slow-cooked veal stew with root vegetables, while adventurous eaters might enjoy spicy veal stew with chipotle and corn. Whether you’re in the mood for creamy mushroom and veal stew or Hungarian-style veal goulash with paprika, there’s something here for everyone.