20 Hearty Veal Stew Recipes Delicious

Zesty flavors and tender bites await in our roundup of 20 Hearty Veal Stew Recipes Delicious. Perfect for those chilly evenings or when you’re craving something comforting, these stews are a testament to the magic of slow cooking. Whether you’re a seasoned chef or a curious newbie, there’s a recipe here to warm your heart and belly. Let’s dive into the deliciousness!

Classic Veal Stew with Root Vegetables

Oh, the joys of a hearty stew that hugs your soul tighter than your favorite blanket on a chilly evening! Our Classic Veal Stew with Root Vegetables is here to turn your ordinary dinner into a cozy celebration of flavors.

Ingredients

• 2 lbs of tender, pasture-raised veal shoulder, cut into 1-inch cubes
• 3 tbsp of rich extra virgin olive oil
• 1 large, sweet yellow onion, finely chopped
• 3 cloves of garlic, minced to aromatic perfection
• 4 cups of robust beef stock, simmered to savory goodness
• 2 cups of vibrant carrots, peeled and chopped into hearty chunks
• 2 cups of earthy parsnips, peeled and chopped to match the carrots
• 1 cup of full-bodied red wine, because why not?
• 1 tbsp of fresh thyme leaves, for that herby whisper
• Salt and freshly ground black pepper, to season with love

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers like a mirage.
2. Season the veal cubes generously with salt and pepper, then brown them in batches to avoid overcrowding, about 4 minutes per side. Tip: Don’t rush the browning; it’s the foundation of flavor!
3. Remove the veal and set aside. In the same pot, sauté the onion and garlic until they’re softer than your favorite pillow, about 3 minutes.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot—those bits are flavor gold!
5. Return the veal to the pot, add the beef stock, thyme, carrots, and parsnips. Bring to a boil, then reduce the heat to low. Cover and simmer until the veal is fork-tender, about 1.5 hours. Tip: A low and slow simmer is your best friend here.
6. Season with additional salt and pepper if needed, then serve hot. Tip: Let the stew rest for 10 minutes before serving to allow the flavors to marry beautifully.

Kick back and savor the melt-in-your-mouth veal paired with the sweet, earthy notes of the root vegetables. Serve it over a bed of creamy mashed potatoes or with a crusty loaf of bread to soak up every last drop of that glorious sauce.

French Veal Stew with Red Wine

Hold onto your hats, food lovers, because we’re about to dive into a dish that’s as sophisticated as your aunt’s wine collection but as comforting as your favorite sweatpants. French Veal Stew with Red Wine is the culinary equivalent of a warm hug on a chilly evening, and we’re here to guide you through making it with flair and a dash of humor.

Ingredients

• 2 lbs of tender, pasture-raised veal shoulder, cut into 2-inch chunks
• 1 cup of robust, full-bodied red wine (because the stew deserves a good time too)
• 2 tbsp of rich extra virgin olive oil
• 1 large, sweet yellow onion, diced
• 3 cloves of aromatic garlic, minced
• 2 cups of hearty beef stock
• 1 tbsp of fresh, earthy thyme leaves
• 2 bay leaves, because every stew needs a little mystery
• Salt and coarsely ground black pepper, to make your taste buds dance

Instructions

1. Preheat your oven to 325°F, because low and slow is the way to go for tender veal.
2. Heat the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat until it shimmers like a mirage in the desert.
3. Season the veal chunks generously with salt and pepper, then brown them in batches to avoid overcrowding the pan. This is not a mosh pit; give them space to sear properly.
4. Remove the veal and set aside. In the same pot, sauté the onion until it’s as soft and translucent as a ghost in a sheet.
5. Add the garlic and cook for 1 minute, just until it’s fragrant enough to make your neighbors jealous.
6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Those bits are flavor gold, so don’t leave them behind.
7. Return the veal to the pot, add the beef stock, thyme, and bay leaves. Bring to a simmer, then cover and transfer to the oven.
8. Bake for 2 hours, or until the veal is so tender it practically falls apart at the sight of a fork.
9. Remove the bay leaves (the mystery is solved) and season with additional salt and pepper if needed.

Let this stew be the star of your next dinner party, or enjoy it solo with a crusty baguette for dipping. The veal is melt-in-your-mouth tender, and the red wine sauce is rich and deeply flavorful, with a hint of thyme that sings in harmony with the meat. Ladle it over creamy mashed potatoes or buttery noodles for a meal that’s as satisfying as it is sophisticated.

Slow Cooker Veal Stew with Mushrooms

Alright, let’s dive into the heartwarming world of comfort food with a dish that’s as forgiving as your slow cooker on a lazy Sunday. Imagine tender veal, earthy mushrooms, and a broth so rich, it’ll make your taste buds do a happy dance. This isn’t just stew; it’s a hug in a bowl.

Ingredients

• 2 lbs of succulent veal shoulder, cut into 1-inch cubes
• 1 cup of robust red wine (because the stew deserves a good drink too)
• 2 cups of homemade chicken stock, simmered to perfection
• 1 lb of earthy cremini mushrooms, sliced thickly
• 2 tbsp of rich extra virgin olive oil
• 1 large yellow onion, diced with love
• 3 cloves of garlic, minced finely (no vampire worries here)
• 1 tbsp of fresh thyme leaves, because dried herbs are so last season
• Salt and freshly ground black pepper, to make everything right in the world

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers like a mirage.
2. Brown the veal cubes in batches, ensuring each piece gets a golden tan. Tip: Don’t crowd the pan, or you’ll steam the meat instead of browning it.
3. Transfer the veal to your slow cooker, leaving the skillet’s flavorful bits behind. Those bits are gold, folks.
4. In the same skillet, sauté the onions and garlic until they’re softer than your favorite pillow. Tip: A pinch of salt here helps them sweat it out.
5. Add the mushrooms and thyme, cooking until the mushrooms release their juices and start to brown. Tip: This is where the magic starts.
6. Pour in the red wine, scraping up any stuck-on bits. Let it reduce by half, because patience is a virtue.
7. Transfer everything to the slow cooker, add the chicken stock, and season with salt and pepper. Stir like you mean it.
8. Cover and cook on low for 6-8 hours, or until the veal is fork-tender and the flavors have married beautifully.

When it’s done, the veal will be so tender, it practically melts at the sight of a fork, and the mushrooms will have soaked up all that glorious flavor. Serve it over a bed of creamy mashed potatoes or with a crusty loaf of bread to sop up every last drop. Who needs a fancy restaurant when you’ve got this?

Veal Stew with White Beans and Rosemary

Buckle up, buttercups, because we’re about to dive into a stew that’s so hearty, it’ll hug your soul from the inside out. Perfect for those days when you need a little extra love in your life, this dish is a cozy blanket in food form.

Ingredients

• 2 lbs of tender veal shoulder, cut into 1-inch cubes
• 3 tbsp of rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves of garlic, minced to perfection
• 2 cups of creamy cannellini beans, soaked overnight
• 4 cups of robust chicken stock
• 2 sprigs of fragrant fresh rosemary
• 1 tsp of finely ground black pepper
• 1 tsp of flaky sea salt

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers like a summer mirage.
2. Add the veal cubes in batches, searing each side until golden brown, about 3 minutes per side. Tip: Don’t crowd the pan, or you’ll steam the meat instead of searing it.
3. Remove the veal and set aside. In the same pot, sauté the onion until translucent, about 5 minutes, then add the garlic and cook for another minute until fragrant.
4. Return the veal to the pot, add the beans, chicken stock, rosemary, pepper, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours. Tip: The stew is ready when the veal is fork-tender and the beans are creamy.
5. Remove the rosemary sprigs before serving. Tip: For an extra touch of elegance, garnish with a drizzle of olive oil and a sprinkle of fresh rosemary leaves.

Delight in the velvety texture of the beans against the succulent veal, each bite infused with the earthy aroma of rosemary. Serve this stew in a hollowed-out bread bowl for a carb-loaded twist that’ll have everyone at the table fighting for the last bite.

Italian Veal Stew with Tomatoes and Olives

Who knew that a humble pot of stew could transport you straight to the rolling hills of Italy? This Italian Veal Stew with Tomatoes and Olives is like a warm hug from Nonna, packed with flavors that dance on your palate and a richness that’ll have you swooning.

Ingredients

• 2 lbs of tender veal shoulder, cut into 1-inch cubes
• 3 tbsp of rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced to perfection
• 1 cup of robust red wine
• 2 cups of ripe, juicy tomatoes, crushed
• 1/2 cup of briny Kalamata olives, pitted
• 2 sprigs of fresh rosemary
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the veal cubes in batches, searing each side for 3 minutes until golden brown. Tip: Don’t overcrowd the pot to ensure a perfect sear.
3. Remove the veal and set aside. In the same pot, sauté the onion for 5 minutes until translucent.
4. Stir in the garlic and cook for 1 minute until fragrant.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
6. Return the veal to the pot. Add the crushed tomatoes, olives, rosemary, pepper, and salt.
7. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally. Tip: The stew is ready when the veal is fork-tender.
8. Remove the rosemary sprigs before serving. Tip: For an extra touch of elegance, garnish with a drizzle of olive oil and a sprinkle of fresh rosemary.

Delight in the melt-in-your-mouth veal, bathed in a sauce that’s a harmonious blend of tangy tomatoes and savory olives. Serve it over a bed of creamy polenta or with a crusty loaf of bread to soak up every last drop of that glorious sauce.

Veal Stew with Carrots and Peas

Every now and then, we all crave a dish that hugs us from the inside, and this veal stew with carrots and peas is like a warm embrace on a chilly evening. It’s the culinary equivalent of your favorite cozy sweater, but with more flavor and zero risk of shrinking in the wash.

Ingredients

• 1.5 lbs of tender veal shoulder, cut into 1-inch cubes
• 2 tbsp of rich extra virgin olive oil
• 1 large yellow onion, diced with the precision of a ninja
• 3 cloves of garlic, minced (because more is always better)
• 4 medium carrots, peeled and sliced into coins
• 1 cup of frozen peas, as green as a summer meadow
• 2 cups of beef stock, robust and full-bodied
• 1 tsp of finely ground black pepper, for that gentle kick
• 1 tsp of sea salt, because we’re fancy like that
• 2 tbsp of all-purpose flour, for thickening the plot
• 1 bay leaf, the unsung hero of the spice world

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers like a mirage in the desert.
2. Add the veal cubes and brown them on all sides, about 4 minutes per side, because color equals flavor, folks.
3. Toss in the onion and garlic, sautéing until they’re softer than your favorite pillow, about 3 minutes.
4. Sprinkle the flour over the mixture, stirring constantly for 1 minute to avoid any floury lumps.
5. Pour in the beef stock, scraping up any browned bits from the bottom of the pot—those bits are flavor gold.
6. Add the carrots, peas, black pepper, salt, and bay leaf, stirring to combine all the ingredients in a harmonious stew symphony.
7. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 hours, or until the veal is fork-tender.
8. Remove the bay leaf (its job here is done), and let the stew sit for 5 minutes to thicken up slightly.

Comfort in a bowl doesn’t get much better than this—tender veal, sweet carrots, and peas in a rich, savory broth that’s begging to be soaked up with a chunk of crusty bread. Serve it over a mound of creamy mashed potatoes for the ultimate comfort food experience.

Herbed Veal Stew with Potatoes

Ever had one of those days where only a hearty, soul-warming stew will do? Well, buckle up, buttercup, because this Herbed Veal Stew with Potatoes is about to take your taste buds on a joyride they won’t forget!

Ingredients

• 2 lbs of tender veal shoulder, cut into 1-inch cubes
• 3 tbsp of rich extra virgin olive oil
• 1 large yellow onion, diced into sweet, aromatic pieces
• 4 cloves of garlic, minced to pungent perfection
• 2 cups of robust red wine, because why not?
• 4 cups of homemade chicken stock, simmered to golden goodness
• 1 lb of baby potatoes, halved for bite-sized bliss
• 2 tbsp of fresh rosemary, chopped for a fragrant punch
• 2 tbsp of fresh thyme leaves, because freshness is key
• Salt and finely ground black pepper, to make everything right in the world

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers like a disco ball.
2. Add the veal cubes and sear until they’re golden brown on all sides, about 5 minutes. Pro tip: Don’t crowd the pan, or you’ll steam the meat instead of searing it.
3. Toss in the onion and garlic, sautéing until they’re softer than your favorite pillow, about 3 minutes.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 5 minutes. This is where the magic starts.
5. Add the chicken stock, potatoes, rosemary, and thyme. Bring to a boil, then reduce the heat to low. Cover and simmer until the veal is fork-tender, about 1.5 hours. Patience is a virtue, especially in stew-making.
6. Season with salt and pepper. Taste and adjust as needed, because you’re the boss of this stew.

Oh, the velvety tenderness of the veal, the earthy herbs, and those potatoes soaking up all that glorious broth—this stew is a hug in a bowl. Serve it with a crusty loaf of bread for dipping, or go wild and ladle it over a bed of creamy polenta. Either way, you’re winning at life.

Veal Stew with Artichokes and Lemon

Craving something that whispers ‘gourmet’ but shouts ‘comfort’ from the rooftops? Dive fork-first into this veal stew, where tender meat meets the zesty charm of artichokes and lemon, creating a symphony of flavors that’ll make your taste buds dance the cha-cha.

Ingredients

• 2 lbs of succulent veal shoulder, cut into 1-inch cubes
• 3 tbsp of rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced with love
• 1 cup of dry white wine (because the veal deserves a good drink)
• 2 cups of homemade chicken stock, simmered to perfection
• 1 lb of baby artichokes, trimmed and halved
• Zest and juice of 1 large, sunny lemon
• 1 tsp of finely ground black pepper
• Salt, just enough to make the flavors pop
• 2 tbsp of fresh parsley, chopped for that final flourish

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat until it shimmers like a mirage.
2. Brown the veal cubes in batches, ensuring each piece gets a golden tan without overcrowding the pot. Tip: Pat the veal dry before browning for a better sear.
3. Lower the heat to medium, add the onion and garlic, and sauté until they’re softer than your favorite pillow.
4. Pour in the white wine, scraping up any browned bits stuck to the pot. Let it reduce by half, about 5 minutes.
5. Add the chicken stock, artichokes, lemon zest, juice, pepper, and salt. Bring to a gentle simmer. Tip: The artichokes should be submerged for even cooking.
6. Cover and simmer on low heat for 1.5 hours, or until the veal is fork-tender. Tip: Stir occasionally to prevent sticking.
7. Sprinkle with fresh parsley before serving.

What you’ll get is a stew where the veal melts in your mouth, the artichokes add a nutty depth, and the lemon brightens every bite. Serve it over a bed of creamy polenta or with crusty bread to sop up every last drop of that glorious sauce.

Spicy Veal Stew with Chickpeas

Mmm, imagine a dish that hugs your taste buds with warmth and spice, then surprises them with the tender charm of veal and the hearty embrace of chickpeas. That’s right, we’re diving fork-first into a bowl of comfort that’s as bold in flavor as it is in personality.

Ingredients

• 1.5 lbs of succulent veal shoulder, cut into 1-inch cubes
• 2 tbsp of rich extra virgin olive oil
• 1 large yellow onion, diced with the precision of a ninja
• 3 garlic cloves, minced until they whisper secrets
• 1 tbsp of smoked paprika, for that smoky seduction
• 1 tsp of ground cumin, because warmth is a spice rack essential
• 1/2 tsp of fiery cayenne pepper, for those who dare
• 1 can (15 oz) of chickpeas, drained and rinsed, ready to mingle
• 2 cups of robust chicken stock, the liquid gold of flavor
• Salt, just enough to make the flavors pop like confetti

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers like a mirage.
2. Add the veal cubes and sear until they’re golden brown on all sides, about 4 minutes per side. (Tip: Don’t crowd the pan, or you’ll steam the veal instead of searing it.)
3. Toss in the onion and garlic, sautéing until they’re soft and fragrant, about 3 minutes. (Tip: Keep stirring to avoid any garlic tantrums.)
4. Sprinkle in the smoked paprika, cumin, and cayenne, stirring to coat everything in spicy goodness.
5. Pour in the chicken stock and bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 1.5 hours. (Tip: The veal should be fork-tender; if not, give it a little more time to relax.)
6. Stir in the chickpeas and simmer for an additional 15 minutes, allowing them to soak up the flavors.
7. Season with salt to taste, then serve hot.

Zesty and vibrant, this stew is a symphony of textures, from the melt-in-your-mouth veal to the slightly firm chickpeas. Serve it over a bed of fluffy couscous or with a side of crusty bread to sop up every last drop of that spicy, savory broth.

Veal Stew with Barley and Kale

Let’s face it, folks—comfort food doesn’t get much cozier than a hearty stew that hugs your soul with every spoonful. Today, we’re diving into a bowl of pure comfort that’ll make your taste buds do a happy dance.

Ingredients

• 1.5 lbs of tender veal shoulder, cut into 1-inch cubes
• 2 tbsp of rich extra virgin olive oil
• 1 large yellow onion, diced with love
• 2 cloves of garlic, minced to aromatic perfection
• 1 cup of pearled barley, rinsed and ready to soak up flavors
• 4 cups of robust beef stock, homemade if you’re feeling fancy
• 2 cups of chopped kale, stems removed and leaves roughly torn
• 1 tsp of finely ground black pepper, for that gentle kick
• 1 tsp of sea salt, to balance the flavors
• 1 bay leaf, the unsung hero of stews

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers like a mirage in the desert.
2. Add the veal cubes and sear until they’re golden brown on all sides, about 3-4 minutes per side. Tip: Don’t crowd the pan—give those cubes some space to brown properly.
3. Toss in the diced onion and minced garlic, sautéing until the onion turns translucent and the garlic smells like heaven, about 2 minutes.
4. Stir in the barley, beef stock, black pepper, sea salt, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 45 minutes. Tip: This is the perfect time to catch up on your favorite show.
5. After 45 minutes, add the kale and continue to simmer uncovered for another 15 minutes, or until the kale is tender and the barley is perfectly chewy. Tip: Taste and adjust seasoning if needed, but remember, you’re the boss of your stew.

Ready to serve? This stew is a symphony of textures—tender veal, chewy barley, and silky kale—all swimming in a rich, flavorful broth. Try topping it with a sprinkle of grated Parmesan for an extra layer of umami goodness.

Creamy Veal Stew with Wild Mushrooms

Dive into a bowl of comfort with this creamy veal stew that’s so rich and flavorful, it’ll make your taste buds do a happy dance. Packed with wild mushrooms and a velvety sauce, it’s the kind of dish that turns a regular dinner into a celebration.

Ingredients

• 1.5 lbs tender veal shoulder, cut into 1-inch cubes
• 2 cups wild mushrooms (like chanterelles or morels), cleaned and sliced
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup dry white wine
• 2 cups homemade chicken stock
• 1 cup heavy cream
• 1 tbsp fresh thyme leaves
• Salt and finely ground black pepper to taste

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the veal cubes with salt and pepper, then brown them in batches to avoid crowding, about 3-4 minutes per side. Tip: Don’t rush the browning—it’s key for depth of flavor.
3. Remove the veal and set aside. In the same pot, sauté the onion until translucent, about 5 minutes, then add the garlic and cook for 1 more minute.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 5 minutes.
5. Return the veal to the pot, add the chicken stock, and bring to a simmer. Cover and cook on low heat for 1.5 hours, until the veal is fork-tender.
6. Stir in the wild mushrooms and thyme, and cook uncovered for another 15 minutes. Tip: This allows the mushrooms to release their earthy flavors without getting mushy.
7. Finally, stir in the heavy cream and simmer for 5 minutes to thicken slightly. Tip: For an extra silky texture, you can blend a small portion of the stew and mix it back in.

Now, this stew is a masterpiece of creamy, umami-packed goodness, with the veal so tender it practically melts in your mouth. Serve it over a bed of buttery mashed potatoes or with crusty bread to soak up every last drop of that luxurious sauce.

Veal Stew with Fennel and Orange

Alright, let’s dive into a dish that’s as fancy as it is comforting, perfect for those days when you want to impress but also crave something cozy. Veal stew with fennel and orange is like a warm hug with a citrusy twist, and trust me, your taste buds will thank you.

Ingredients

• 1.5 lbs of tender veal shoulder, cut into 1-inch cubes
• 2 tbsp of rich extra virgin olive oil
• 1 large fennel bulb, fronds reserved, bulb thinly sliced
• 1 large orange, zest finely grated and juiced
• 2 cups of homemade chicken stock, simmering hot
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt
• 2 cloves of garlic, minced
• 1 tbsp of fresh thyme leaves

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the veal cubes with salt and pepper, then brown them in batches to avoid overcrowding, about 4 minutes per side. Tip: Don’t rush this step; a good sear equals loads of flavor.
3. Remove the veal and set aside. In the same pot, add the sliced fennel and minced garlic, sautéing until softened, about 3 minutes.
4. Return the veal to the pot, add the orange zest, juice, thyme, and hot chicken stock. Bring to a boil, then reduce to a simmer. Tip: The orange juice will reduce and sweeten, balancing the fennel’s anise flavor beautifully.
5. Cover and simmer on low heat for 1.5 hours, or until the veal is fork-tender. Tip: Check occasionally to ensure the liquid doesn’t evaporate too much; add a splash of water if needed.
6. Garnish with reserved fennel fronds before serving.

What you’ll end up with is a stew that’s tender, aromatic, and just the right amount of sweet from the orange. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of that glorious broth.

Hungarian Veal Stew with Paprika

Who knew that a trip to flavor town could start with a humble pot and some paprika? This Hungarian Veal Stew is like a warm hug from your grandma, if your grandma was a world-class chef with a penchant for spice.

Ingredients

• 2 lbs of tender, grass-fed veal shoulder, cut into 1-inch cubes
• 3 tbsp of vibrant, sweet Hungarian paprika
• 1 large, golden onion, finely chopped
• 2 cloves of garlic, minced with love
• 1 red bell pepper, diced into cheerful little squares
• 2 cups of rich, homemade beef stock
• 1 tbsp of tangy tomato paste
• 1 tsp of caraway seeds, for that earthy crunch
• 2 tbsp of luxurious sour cream
• Salt, just enough to make the flavors pop
• 2 tbsp of sunflower oil, for a light fry

Instructions

1. Heat the sunflower oil in a large, heavy-bottomed pot over medium heat until it shimmers like a mirage.
2. Add the veal cubes and brown them on all sides, about 5 minutes, to build a foundation of flavor.
3. Toss in the onion and garlic, sautéing until they turn translucent and smell like heaven, roughly 3 minutes.
4. Stir in the paprika and caraway seeds, coating everything in a spicy, aromatic blanket.
5. Add the bell pepper and tomato paste, cooking for another 2 minutes to soften the peppers.
6. Pour in the beef stock, bringing the mixture to a gentle boil before reducing to a simmer. Cover and let it bubble away for 1.5 hours, or until the veal is fork-tender.
7. Remove the lid, stir in the sour cream, and simmer uncovered for an additional 10 minutes to thicken the sauce.
8. Season with salt, tasting as you go to hit that perfect balance.

Now, this stew isn’t just a meal; it’s a masterpiece. The veal melts in your mouth, the paprika brings a smoky sweetness, and the sour cream adds a creamy tang. Serve it over a bed of buttery egg noodles or with a chunk of crusty bread to sop up every last drop of that glorious sauce.

Veal Stew with Green Beans and Bacon

Let’s face it, folks, nothing says ‘I love you’ like a pot of simmering veal stew that’s been whispering sweet nothings to a bouquet of green beans and bacon all afternoon. This dish is the culinary equivalent of a warm hug from your grandma—if your grandma was a five-star chef with a penchant for bacon.

Ingredients

• 1.5 lbs of tender veal shoulder, cut into bite-sized chunks
• 4 slices of thick-cut, smoky bacon, diced
• 2 cups of vibrant green beans, trimmed and halved
• 1 large yellow onion, finely chopped
• 2 cloves of garlic, minced with the fury of a thousand suns
• 3 cups of rich chicken stock
• 2 tbsp of luxurious extra virgin olive oil
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt, as if the ocean itself kissed your dish

Instructions

1. Heat the extra virgin olive oil in a large, heavy-bottomed pot over medium heat until it shimmers like a mirage in the desert.
2. Add the diced bacon and cook until it’s crispy and has rendered its fat, about 5 minutes. This is the foundation of flavor, so don’t rush it.
3. Toss in the veal chunks, searing them on all sides until they’re golden brown, about 4 minutes per side. This isn’t just cooking; it’s building character.
4. Stir in the onion and garlic, cooking until they’re soft and fragrant, about 3 minutes. Your kitchen should smell like heaven by now.
5. Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. These bits are flavor gold, so don’t leave them behind.
6. Add the green beans, black pepper, and sea salt. Bring the stew to a gentle simmer, then reduce the heat to low.
7. Cover the pot and let the stew cook for 1.5 hours, or until the veal is fork-tender. Patience is a virtue, especially in stew-making.
8. Tip: For an extra layer of flavor, add a splash of red wine with the chicken stock. Tip: If the stew seems too thin, let it simmer uncovered for the last 15 minutes to thicken. Tip: Taste and adjust the seasoning before serving—your future self will thank you.

Velvety veal, crisp-tender green beans, and smoky bacon come together in a symphony of textures and flavors that’ll have your taste buds singing. Serve this stew over a bed of creamy mashed potatoes or with a crusty loaf of bread to sop up every last drop of that glorious broth.

Veal Stew with Butternut Squash

Picture this: a cozy evening where the only thing richer than the conversation is the pot of Veal Stew with Butternut Squash simmering on your stove. This dish is like a hug in a bowl, with tender veal and sweet squash playing the lead roles in a flavor-packed performance.

Ingredients

• 1.5 lbs of succulent veal shoulder, cut into 1-inch cubes
• 2 cups of vibrant butternut squash, peeled and diced
• 1 large yellow onion, finely chopped
• 3 cloves of garlic, minced with love
• 2 tbsp of rich extra virgin olive oil
• 4 cups of robust beef stock
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt, as pure as the ocean
• 2 sprigs of fresh thyme, because dried just won’t do

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers like a mirage.
2. Add the veal cubes and sear until they’re golden brown on all sides, about 3-4 minutes per side. Tip: Don’t crowd the pan, or you’ll steam the meat instead of searing it.
3. Toss in the onion and garlic, sautéing until they’re as soft as your favorite pillow, about 5 minutes.
4. Pour in the beef stock, scraping up any browned bits from the bottom of the pot—those bits are flavor gold.
5. Add the butternut squash, thyme, salt, and pepper, stirring to combine. Tip: If your squash is firmer, cut it into smaller pieces to ensure even cooking.
6. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 hours, or until the veal is fork-tender. Tip: Stir occasionally to prevent sticking and to check on your stew’s progress.
7. Remove the thyme sprigs, taste for seasoning, and adjust if necessary.

When this stew hits the table, the veal will be so tender it practically melts, and the butternut squash adds a sweet contrast that’s downright addictive. Serve it over a bed of creamy polenta or with a crusty loaf of bread to sop up every last drop of that glorious broth.

Moroccan Veal Stew with Apricots

Who knew that a trip to Morocco could start in your kitchen? This Moroccan Veal Stew with Apricots is like a warm hug from a faraway land, blending sweet, savory, and a hint of spice in every bite.

Ingredients

• 2 lbs tender veal shoulder, cut into 1-inch cubes
• 1 cup dried apricots, plump and slightly tangy
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced to aromatic perfection
• 1 tsp ground cinnamon, warm and fragrant
• 1 tsp ground cumin, earthy and bold
• 1/2 tsp ground ginger, with a spicy kick
• 1/4 tsp cayenne pepper, for a subtle heat
• 4 cups beef stock, rich and flavorful
• Salt, to season
• Fresh cilantro, chopped for a bright finish

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the veal cubes in a single layer, working in batches if necessary, and brown on all sides, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure a perfect sear.
3. Remove the veal and set aside. In the same pot, add the onion and sauté until translucent, about 5 minutes.
4. Stir in the garlic, cinnamon, cumin, ginger, and cayenne pepper, cooking until fragrant, about 1 minute.
5. Return the veal to the pot and pour in the beef stock, scraping up any browned bits from the bottom. Tip: Those bits are flavor gold!
6. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the veal is fork-tender.
7. Add the apricots and continue to simmer uncovered for another 30 minutes, allowing the stew to thicken slightly. Tip: The apricots will plump up beautifully, adding a sweet contrast to the savory stew.
8. Season with salt to taste and garnish with fresh cilantro before serving.

The stew is a masterpiece of textures, with tender veal that falls apart at the touch of a fork and apricots that burst with sweetness. Serve it over a bed of fluffy couscous or with warm, crusty bread to soak up every last drop of the fragrant sauce.

Veal Stew with Lentils and Spinach

Yum, you’re in for a treat with this cozy, hearty dish that’s like a warm hug on a chilly evening. Perfect for those days when you want to impress your taste buds without spending all day in the kitchen.

Ingredients

• 1.5 lbs of tender veal shoulder, cut into 1-inch cubes
• 2 tbsp of rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 2 cloves of garlic, minced to aromatic perfection
• 1 cup of dried green lentils, rinsed and picked over
• 4 cups of low-sodium chicken stock, simmering and savory
• 2 cups of fresh spinach leaves, roughly chopped
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt, for that just-right seasoning

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the veal cubes, searing until golden brown on all sides, approximately 5 minutes total. Tip: Don’t overcrowd the pan to ensure a perfect sear.
3. Stir in the onion and garlic, cooking until soft and fragrant, about 3 minutes.
4. Pour in the lentils and chicken stock, bringing the mixture to a boil. Then, reduce heat to low, cover, and simmer for 25 minutes. Tip: Lentils should be tender but not mushy.
5. Fold in the spinach, pepper, and salt, cooking just until the spinach wilts, about 2 minutes. Tip: Taste and adjust seasoning before serving.

Wow, this stew is a symphony of textures, from the tender veal to the creamy lentils and vibrant spinach. Serve it with a crusty baguette to soak up every last drop of that flavorful broth, or over a bed of fluffy quinoa for a twist.

Veal Stew with Dijon Mustard and Thyme

Who knew that veal could get any more luxurious? Throw in some Dijon mustard and thyme, and you’ve got a stew that’s basically wearing a tuxedo. It’s rich, it’s flavorful, and it’s about to become your new favorite way to impress dinner guests—or just treat yourself on a Tuesday.

Ingredients

• 1.5 lbs of tender veal shoulder, cut into 1-inch cubes
• 2 tbsp of rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 2 cloves of garlic, minced to perfection
• 2 tbsp of smooth Dijon mustard
• 1 tsp of fresh thyme leaves, because dried just won’t do
• 2 cups of hearty beef stock
• 1 cup of dry white wine, for a touch of sophistication
• Salt and freshly ground black pepper, to make everything pop

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers like a mirage.
2. Season the veal cubes with salt and pepper, then brown them in batches to avoid overcrowding—this ensures each piece gets a gorgeous crust. Tip: Don’t rush the browning; it’s the foundation of flavor.
3. Remove the veal and set aside. In the same pot, sauté the onion until it’s soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
4. Stir in the Dijon mustard and thyme, coating the onions and garlic in that tangy, herby goodness.
5. Pour in the white wine, scraping up any browned bits from the bottom of the pot—those bits are flavor gold. Let it simmer until reduced by half, about 3 minutes.
6. Return the veal to the pot and add the beef stock. Bring to a boil, then reduce the heat to low, cover, and let it simmer gently for 1.5 hours, or until the veal is fork-tender. Tip: Check occasionally to ensure it’s not boiling—gentle simmering is key to tender meat.
7. Once done, taste and adjust seasoning if necessary. Tip: If the sauce is too thin, let it simmer uncovered for a few more minutes to thicken.

Now, the moment of truth: this stew is a symphony of textures, with melt-in-your-mouth veal and a sauce that’s velvety yet bold. Serve it over a bed of creamy mashed potatoes or with a crusty baguette to soak up every last drop. No need for a fancy occasion—this dish turns any meal into a celebration.

Veal Stew with Sweet Potatoes and Ginger

Who knew that veal could get any more luxurious? Throw in some sweet potatoes and a kick of ginger, and you’ve got a stew that’s basically wearing a tuxedo. It’s the kind of dish that makes you want to write home about—or at least post a very detailed Instagram story.

Ingredients

• 1.5 lbs of tender, pale pink veal stew meat
• 2 cups of vibrant orange sweet potatoes, cubed
• 1 tbsp of freshly grated ginger, with its spicy, aromatic punch
• 2 tbsp of rich extra virgin olive oil
• 1 cup of finely chopped yellow onion
• 3 cloves of garlic, minced to fragrant perfection
• 4 cups of robust beef stock
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt, for that perfect seasoning

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat until it shimmers like a mirage in the desert.
2. Add the veal pieces, browning them on all sides until they develop a golden crust, about 3-4 minutes per side. Tip: Don’t overcrowd the pot—give the meat some space to breathe and brown properly.
3. Toss in the onions and garlic, sautéing until they turn translucent and smell like heaven, roughly 2 minutes.
4. Stir in the sweet potatoes and ginger, letting them get acquainted with the other ingredients for about a minute.
5. Pour in the beef stock, ensuring everything is submerged like a delicious underwater treasure. Tip: For an extra flavor boost, scrape the bottom of the pot to release any browned bits.
6. Season with salt and black pepper, then bring the stew to a gentle boil before reducing the heat to low. Cover and let it simmer for 1.5 hours, or until the veal is fork-tender. Tip: Check occasionally to ensure the liquid hasn’t reduced too much—add a splash of water if needed.
7. Once done, remove from heat and let it sit for 5 minutes to allow the flavors to marry.

Now, the moment of truth: the veal should be so tender it practically melts at the sight of a fork, while the sweet potatoes add a subtle sweetness that plays beautifully against the ginger’s zing. Serve it over a bed of fluffy quinoa for a modern twist, or go classic with a crusty loaf of bread to sop up every last drop of that glorious broth.

Veal Stew with Pearl Onions and Peas

Every now and then, a dish comes along that’s so comforting, it feels like a warm hug from your grandma—if your grandma was a five-star chef. This veal stew with pearl onions and peas is that dish, minus the cheek-pinching.

Ingredients

• 1.5 lbs of tender veal shoulder, cut into 1-inch cubes
• 2 cups of pearl onions, peeled and looking like tiny, edible marbles
• 1 cup of frozen peas, because we’re not about that shelling life
• 3 tbsp of rich extra virgin olive oil, for that golden sear
• 2 cloves of garlic, minced like it owes you money
• 1 cup of dry white wine, for deglazing and pretending you’re fancy
• 2 cups of beef stock, homemade if you’re showing off
• 1 tbsp of all-purpose flour, for thickening without the lumps
• 1 tsp of finely ground black pepper, because bland is banned
• 1 tsp of sea salt, to make everything pop
• 2 sprigs of fresh thyme, for that herby goodness

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers like a mirage.
2. Season the veal cubes with salt and pepper, then sear them in batches until they’re golden brown on all sides—about 3 minutes per side. Don’t crowd the pan, or you’ll steam the meat instead of searing it.
3. Remove the veal and set aside. In the same pot, add the pearl onions and cook until they’re lightly browned, about 5 minutes. Tip: If the onions are slipping around, give them a gentle press with the back of your spoon to create a flat surface for better browning.
4. Add the minced garlic and cook for 30 seconds until fragrant—just enough time to say, “Wow, that smells amazing.”
5. Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to cook off the raw flour taste.
6. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
7. Return the veal to the pot, along with the beef stock and thyme. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the veal is fork-tender.
8. Stir in the frozen peas and cook for an additional 5 minutes, just until they’re heated through and bright green.
9. Remove the thyme sprigs, taste and adjust seasoning if necessary, then serve hot. Tip: For an extra touch of elegance, garnish with a sprinkle of fresh thyme leaves.

Hearty yet refined, this stew boasts tender veal that melts in your mouth, sweet pearl onions, and pops of green peas in a rich, savory broth. Serve it over a bed of creamy mashed potatoes or with a crusty baguette to soak up every last drop of that delicious sauce.

Conclusion

Just like that, we’ve simmered down to the end of our savory journey through 20 hearty veal stew recipes! Each dish promises warmth, comfort, and a burst of flavor perfect for any home cook in North America. Don’t let the adventure stop here—try these recipes, share your favorites in the comments, and pin the ones you love on Pinterest. Happy cooking!

Bella Bacinos