Zesty aromas and tender veal simmering in a pot—there’s nothing quite like a hearty stew to warm up chilly evenings. Whether you’re craving classic comfort or a creative twist, these 33 delicious recipes promise cozy, satisfying dinners that’ll become family favorites. Ready to find your new go-to dish? Let’s dive in!
Classic French Veal Stew
Fragrant and deeply comforting, this classic French veal stew transforms simple ingredients into an elegant meal. Perfect for chilly evenings when you want something both impressive and approachable. Follow these precise steps for tender meat and rich flavors in every bite.
Ingredients
– 2 lbs high-quality veal shoulder, cut into 2-inch cubes
– 3 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 2 fresh garlic cloves, minced
– 4 medium carrots, peeled and sliced into 1-inch rounds
– 1 cup dry white wine
– 2 cups rich beef stock
– 2 tbsp tomato paste
– 2 fresh bay leaves
– 1 tsp finely ground black pepper
– 1 tsp coarse sea salt
Instructions
1. Pat veal cubes completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear veal in a single layer without crowding, working in batches if needed, for 4-5 minutes per side until deeply browned.
4. Remove veal and set aside, leaving drippings in the pot.
5. Add diced onion to the hot pot and cook for 5 minutes until translucent and fragrant.
6. Stir in minced garlic and cook for 1 minute until aromatic but not browned.
7. Add carrot rounds and cook for 3 minutes until slightly softened.
8. Pour in white wine, scraping the bottom to release all browned bits for maximum flavor.
9. Simmer wine for 2 minutes until reduced by half.
10. Return veal to the pot along with any accumulated juices.
11. Add beef stock, tomato paste, bay leaves, pepper, and salt, stirring to combine.
12. Bring to a gentle simmer, then reduce heat to low and cover tightly.
13. Cook for 1.5 hours until veal is fork-tender, checking occasionally to maintain a bare simmer.
14. Remove bay leaves before serving.
Melt-in-your-mouth veal contrasts beautifully with the firm carrot texture in this deeply savory stew. The wine reduction creates a glossy, complex sauce that clings perfectly to each ingredient. Serve over creamy polenta or with crusty bread to soak up every last drop of the rich cooking liquid.
Veal Stew with Root Vegetables
Looking for a hearty, comforting meal that practically cooks itself? This veal stew with root vegetables delivers deep, savory flavors with minimal effort. Let the slow simmer do all the work while you enjoy the aromas filling your kitchen.
Ingredients
– 2 pounds boneless veal shoulder, cut into 2-inch chunks
– 3 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 2 cups rich beef broth
– 1 cup dry red wine
– 2 large carrots, peeled and cut into 1-inch pieces
– 2 parsnips, peeled and cut into 1-inch pieces
– 1 pound Yukon Gold potatoes, cubed
– 2 tablespoons tomato paste
– 1 teaspoon fresh thyme leaves
– 2 bay leaves
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Pat veal chunks completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Brown veal in a single layer for 4-5 minutes per side until deeply golden.
4. Transfer veal to a clean plate, leaving drippings in the pot.
5. Add diced onion to the hot pot and cook for 6 minutes until softened.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Add tomato paste and cook for 2 minutes to deepen its flavor.
8. Pour in red wine, scraping up all the browned bits from the bottom.
9. Simmer wine for 3 minutes until reduced by half.
10. Return veal and any accumulated juices to the pot.
11. Add beef broth, thyme, bay leaves, salt, and pepper.
12. Bring to a boil, then reduce heat to low and cover.
13. Simmer gently for 1 hour until veal is fork-tender.
14. Add carrots, parsnips, and potatoes to the pot.
15. Cover and continue simmering for 45 minutes until vegetables are tender.
16. Remove bay leaves before serving.
Velvety veal melts into the rich broth, while root vegetables maintain their structural integrity. The deep wine-infused sauce clings perfectly to each component. Serve over creamy polenta or with crusty bread to soak up every last drop.
Italian Veal Osso Buco Stew
A comforting Italian classic, this veal osso buco stew transforms tough cuts into fall-off-the-bone tenderness through slow braising. Rich tomato and wine-infused broth envelops each piece, creating a deeply satisfying meal perfect for chilly evenings. Simple ingredients yield complex flavors that develop beautifully over hours of gentle cooking.
Ingredients
– 4 cross-cut veal shanks (about 1-inch thick)
– 1/4 cup rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and chopped into 1/2-inch pieces
– 2 celery stalks, chopped into 1/2-inch pieces
– 4 garlic cloves, minced
– 1 cup dry white wine
– 2 cups crushed San Marzano tomatoes
– 2 cups rich beef stock
– 2 fresh bay leaves
– 1 tablespoon fresh rosemary, finely chopped
– Kosher salt and freshly ground black pepper
– 1/4 cup fresh parsley, chopped
Instructions
1. Pat veal shanks completely dry with paper towels and season generously with kosher salt and freshly ground black pepper on all sides.
2. Heat rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear veal shanks in batches, cooking for 4-5 minutes per side until deeply browned crust forms.
4. Remove seared veal shanks to a plate, leaving rendered fat in the pot.
5. Add finely diced yellow onion to the hot oil and cook for 5 minutes until translucent and fragrant.
6. Stir in chopped carrots and celery, cooking for another 4 minutes until vegetables begin to soften.
7. Add minced garlic and cook for 1 minute until aromatic but not browned.
8. Pour in dry white wine, scraping up all browned bits from the bottom of the pot with a wooden spoon.
9. Simmer wine for 3 minutes until reduced by half and alcohol aroma dissipates.
10. Return veal shanks to the pot along with any accumulated juices.
11. Add crushed San Marzano tomatoes, rich beef stock, fresh bay leaves, and finely chopped fresh rosemary.
12. Bring mixture to a gentle simmer, then reduce heat to low and cover tightly with a lid.
13. Braise for 2.5-3 hours until veal is fork-tender and easily pulls away from the bone.
14. Remove bay leaves and stir in chopped fresh parsley just before serving.
Keep the lid slightly ajar during braising to prevent the sauce from becoming too watery. Knife-tender veal shanks swimming in rich, tomato-infused broth make this stew unforgettable. Serve over creamy polenta or crusty bread to soak up every last drop of the savory sauce.
Provencal Veal Stew with Olives
Rustic and deeply comforting, this Provencal veal stew brings the sun-drenched flavors of Southern France to your table. Rich with briny olives and aromatic herbs, it’s the perfect one-pot meal for chilly evenings. Simple preparation yields complex, restaurant-quality results that will impress any guest.
Ingredients
– 2 pounds boneless veal shoulder, cut into 2-inch chunks
– 3 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 cup dry white wine
– 2 cups rich chicken stock
– 1 cup pitted Kalamata olives
– 2 tablespoons sun-dried tomato paste
– 3 fresh thyme sprigs
– 1 bay leaf
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Pat veal chunks completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear veal in a single layer without crowding, working in batches if necessary, until deeply browned on all sides, about 8 minutes total.
4. Transfer seared veal to a clean plate, leaving drippings in the pot.
5. Add diced onion to the hot pot and cook until translucent and lightly golden, about 5 minutes.
6. Stir in minced garlic and cook until fragrant, about 30 seconds.
7. Pour in white wine, scraping the bottom of the pot to release all the browned bits.
8. Simmer wine until reduced by half, about 3 minutes.
9. Return veal and any accumulated juices to the pot.
10. Add chicken stock, Kalamata olives, sun-dried tomato paste, thyme sprigs, bay leaf, sea salt, and black pepper.
11. Bring stew to a gentle boil, then immediately reduce heat to low.
12. Cover pot tightly and simmer gently for 1 hour 30 minutes, until veal is fork-tender.
13. Remove lid and continue simmering uncovered for 15 minutes to slightly thicken the sauce.
14. Discard thyme stems and bay leaf before serving.
Now the stew is ready to enjoy. Nestle this tender veal stew over creamy polenta or crusty bread to soak up the rich, olive-studded sauce. The meat falls apart at the slightest pressure, while the briny olives provide bright counterpoints to the deeply savory broth.
Creamy Veal and Mushroom Stew
Last night’s dinner dilemma vanished when this creamy veal and mushroom stew simmered to perfection. Loaded with tender meat and earthy fungi, it transforms simple ingredients into pure comfort. Let’s get straight to the recipe.
Ingredients
– 2 pounds boneless veal shoulder, cut into 1-inch cubes
– 8 ounces cremini mushrooms, sliced thick
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup dry white wine
– 2 cups rich beef broth
– 1 cup heavy cream
– 3 tablespoons all-purpose flour
– 2 tablespoons unsalted butter
– 2 tablespoons extra virgin olive oil
– 1 teaspoon fresh thyme leaves
– 1 bay leaf
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Pat veal cubes completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season veal with salt and pepper, then brown in batches for 3-4 minutes per side until deeply caramelized.
4. Transfer browned veal to a plate, leaving drippings in the pot.
5. Add butter to the pot and melt over medium heat.
6. Sauté onions for 5 minutes until translucent and fragrant.
7. Add mushrooms and cook for 6-7 minutes until they release their liquid and begin to brown.
8. Stir in garlic and cook for 1 minute until aromatic.
9. Sprinkle flour over the mushroom mixture and cook for 2 minutes, stirring constantly to form a roux.
10. Pour in white wine, scraping up all the browned bits from the bottom of the pot.
11. Simmer for 3 minutes until the wine reduces by half.
12. Return veal and any accumulated juices to the pot.
13. Add beef broth, thyme, and bay leaf, stirring to combine.
14. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until veal is fork-tender.
15. Stir in heavy cream and simmer uncovered for 15 minutes until the sauce thickens slightly.
16. Remove bay leaf before serving.
What makes this stew exceptional is the velvety sauce clinging to each tender veal cube. The earthy mushrooms provide depth while the cream adds luxurious richness. Serve over buttered egg noodles or with crusty bread to soak up every last drop.
Veal Stew with Red Wine Reduction
Bold flavors and tender meat define this comforting classic. Browned veal shoulder simmers slowly in robust red wine until fork-tender. This rich stew develops deep complexity with minimal effort.
Ingredients
– 2 lbs cubed veal shoulder
– 1 cup full-bodied red wine
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 2 cups rich beef broth
– 1 tbsp tomato paste
– 2 sprigs fresh thyme
– 1 bay leaf
– 1 tsp coarse sea salt
– ½ tsp freshly ground black pepper
Instructions
1. Pat 2 lbs cubed veal shoulder completely dry with paper towels.
2. Heat 2 tbsp rich extra virgin olive oil in a heavy Dutch oven over medium-high heat until shimmering.
3. Sear veal cubes in a single layer until deeply browned on all sides, about 3-4 minutes per side.
4. Remove veal with a slotted spoon and set aside.
5. Add 1 large yellow onion, finely diced to the hot oil and cook until translucent, about 5 minutes.
6. Stir in 2 cloves fresh garlic, minced and cook until fragrant, about 30 seconds.
7. Add 1 tbsp tomato paste and cook for 1 minute until it darkens slightly.
8. Pour in 1 cup full-bodied red wine, scraping up all browned bits from the bottom.
9. Simmer wine until reduced by half, about 4-5 minutes.
10. Return veal to the pot along with any accumulated juices.
11. Add 2 cups rich beef broth, 2 sprigs fresh thyme, and 1 bay leaf.
12. Bring to a boil, then reduce heat to low and cover tightly.
13. Simmer gently for 1.5-2 hours until veal is fork-tender.
14. Season with 1 tsp coarse sea salt and ½ tsp freshly ground black pepper.
15. Remove thyme sprigs and bay leaf before serving.
Hearty chunks of veal practically melt in your mouth after the long simmer. The red wine reduction creates a glossy, deeply flavored sauce that clings perfectly to each piece. Serve over creamy polenta or crusty bread to soak up every last drop of the rich sauce.
Slow-Cooked Veal and Potato Stew
Oven-braising transforms tough cuts into fork-tender perfection. This slow-cooked veal stew develops deep, savory flavors while the potatoes soak up every bit of the rich broth. It’s the ultimate comfort food for chilly evenings when you want minimal effort with maximum reward.
Ingredients
– 2 lbs boneless veal shoulder, cut into 2-inch chunks
– 1.5 lbs Yukon Gold potatoes, peeled and quartered
– 2 large yellow onions, roughly chopped
– 4 cloves garlic, minced
– 2 cups rich beef stock
– 1 cup dry white wine
– 3 tbsp extra virgin olive oil
– 2 tbsp all-purpose flour
– 2 tsp fresh thyme leaves
– 1 bay leaf
– 1 tsp coarse sea salt
– ½ tsp freshly cracked black pepper
Instructions
1. Preheat your oven to 325°F.
2. Pat the veal chunks completely dry with paper towels.
3. Season the veal evenly with coarse sea salt and freshly cracked black pepper.
4. Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
5. Working in batches, brown the veal chunks on all sides until deeply golden, about 3-4 minutes per side.
6. Transfer the browned veal to a clean plate, leaving the drippings in the pot.
7. Add the remaining 1 tablespoon of olive oil to the pot.
8. Sauté the roughly chopped yellow onions until softened and translucent, about 5 minutes.
9. Add the minced garlic and cook for 1 minute until fragrant.
10. Sprinkle the all-purpose flour over the onion mixture and cook for 2 minutes, stirring constantly.
11. Pour in the dry white wine, scraping up all the browned bits from the bottom of the pot.
12. Simmer until the wine reduces by half, about 3 minutes.
13. Return the browned veal and any accumulated juices to the pot.
14. Add the rich beef stock, fresh thyme leaves, and bay leaf.
15. Bring the liquid to a gentle simmer, then cover the Dutch oven tightly with its lid.
16. Transfer the covered pot to the preheated 325°F oven.
17. Braise for 2 hours without opening the lid.
18. Remove the pot from the oven and carefully stir in the peeled, quartered Yukon Gold potatoes.
19. Return the covered pot to the oven and continue braising for 45-60 minutes until the potatoes are fork-tender.
20. Remove the bay leaf before serving.
Melt-in-your-mouth veal shreds effortlessly between forks while the potatoes maintain their shape yet soak up the savory broth. The rich, wine-infused sauce clings to every component, creating layers of deep flavor. Serve this stew in shallow bowls with crusty bread for dipping, or spoon it over creamy polenta for extra comfort.
Spicy Veal and Carrot Stew
Mouthwatering comfort meets sophisticated spice in this hearty veal stew. Perfect for chilly evenings when you crave something substantial yet refined. The carrots add natural sweetness that balances the heat beautifully.
Ingredients
– 2 lbs high-quality veal shoulder, cut into 1-inch cubes
– 3 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 1 lb sweet young carrots, sliced into ½-inch rounds
– 2 cups rich beef broth
– 1 cup dry red wine
– 2 tbsp vibrant tomato paste
– 1 tsp smoked paprika
– ½ tsp crushed red pepper flakes
– 2 fresh bay leaves
– 1 tbsp freshly chopped parsley
– 1 tsp coarse sea salt
– ½ tsp freshly ground black pepper
Instructions
1. Pat veal cubes completely dry with paper towels to ensure proper browning.
2. Heat 2 tbsp olive oil in a heavy Dutch oven over medium-high heat until shimmering.
3. Brown veal in single layer batches for 4-5 minutes per side until deeply caramelized.
4. Remove veal and set aside, leaving fond in the pot.
5. Add remaining 1 tbsp olive oil and sauté onions for 6-7 minutes until translucent.
6. Stir in garlic and cook for 1 minute until fragrant but not browned.
7. Add tomato paste and cook for 2 minutes, stirring constantly to deepen flavor.
8. Deglaze with red wine, scraping all browned bits from the bottom.
9. Simmer wine for 3 minutes until reduced by half.
10. Return veal to the pot along with any accumulated juices.
11. Add carrots, beef broth, paprika, red pepper flakes, bay leaves, salt, and pepper.
12. Bring to a boil, then immediately reduce to a gentle simmer.
13. Cover and cook for 1 hour 45 minutes until veal is fork-tender.
14. Remove bay leaves and stir in fresh parsley.
15. Let rest for 10 minutes before serving to allow flavors to meld.
Aromatic and deeply satisfying, this stew develops incredible complexity as it simmers. The veal becomes meltingly tender while the carrots maintain a pleasant bite against the rich, spicy broth. Serve over creamy polenta or with crusty bread to soak up every last drop of the flavorful sauce.
Herbed Veal Stew with Parsnips
Perfect for chilly evenings, this hearty veal stew combines tender meat with earthy root vegetables. Parsnips add subtle sweetness that balances the savory herbs beautifully. You’ll appreciate how simple ingredients create such complex flavor.
Ingredients
- 2 lbs cubed veal shoulder, trimmed of excess fat
- 3 tbsp rich extra virgin olive oil
- 1 large yellow onion, finely diced
- 4 cloves fresh garlic, minced
- 4 medium parsnips, peeled and cut into 1-inch chunks
- 3 cups rich beef stock
- 1 cup dry white wine
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 2 bay leaves
- 1 tsp coarse sea salt
- 1/2 tsp freshly cracked black pepper
- 2 tbsp all-purpose flour
Instructions
- Pat veal cubes completely dry with paper towels to ensure proper browning.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering.
- Season veal with salt and pepper, then brown in batches without crowding for 4-5 minutes per side.
- Transfer browned veal to a clean plate, reserving any accumulated juices.
- Add remaining olive oil to the pot and sauté onions until translucent, about 5 minutes.
- Stir in garlic and cook until fragrant, approximately 30 seconds.
- Sprinkle flour over the onion mixture and cook while stirring for 1 minute to create a roux.
- Deglaze with white wine, scraping up all browned bits from the bottom of the pot.
- Return veal and juices to the pot along with beef stock, rosemary, thyme, and bay leaves.
- Bring to a boil, then reduce heat to maintain a gentle simmer.
- Cover and cook for 1 hour, stirring occasionally to prevent sticking.
- Add parsnip chunks and continue simmering uncovered for 30-40 minutes until vegetables are fork-tender.
- Remove bay leaves and adjust seasoning if needed before serving.
Succulent veal becomes meltingly tender while parsnips maintain their shape but turn creamy inside. The herbal notes permeate every bite without overwhelming the delicate meat. Serve over creamy polenta or with crusty bread to soak up the rich, aromatic broth.
Savory Tomato and Veal Stew
Just when you need something deeply comforting, this stew delivers. Juicy tomatoes and tender veal meld into a rich, savory dish that warms from the inside out. It’s simple to make but tastes like it simmered all day.
Ingredients
– 2 pounds boneless veal shoulder, cut into 1-inch cubes
– 3 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 2 tablespoons tomato paste
– 1 (28-ounce) can crushed San Marzano tomatoes
– 2 cups rich beef stock
– 1 teaspoon dried oregano
– 1 bay leaf
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Pat the veal cubes completely dry with paper towels to ensure proper browning.
2. Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Add the veal in a single layer, working in batches to avoid overcrowding, and sear for 3-4 minutes per side until deeply browned.
4. Transfer the browned veal to a clean plate and set aside.
5. Reduce the heat to medium and add the finely diced onion to the pot, sautéing for 5 minutes until softened and translucent.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.
8. Pour in the crushed San Marzano tomatoes, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
9. Return the seared veal and any accumulated juices to the pot.
10. Add the rich beef stock, dried oregano, bay leaf, coarse kosher salt, and freshly cracked black pepper.
11. Bring the stew to a gentle boil, then immediately reduce the heat to low.
12. Cover the pot and simmer for 1 hour and 30 minutes, stirring occasionally, until the veal is fork-tender.
13. Remove and discard the bay leaf before serving. Tender veal shreds effortlessly in the rich, tomato-based broth. The slow simmer creates a velvety texture that clings to every spoonful. Serve it over creamy polenta or with crusty bread to soak up every last drop.
Veal Stew with Leeks and Thyme
Perfect for chilly evenings, this veal stew brings tender meat and sweet leeks together with aromatic thyme. Patience rewards you with falling-apart veal and deeply developed flavors in every bite. Simple ingredients transform into something truly special with slow simmering.
Ingredients
- 2 pounds boneless veal shoulder, cut into 1.5-inch chunks
- 3 large leeks, white and light green parts only, thoroughly washed and sliced
- 4 cloves garlic, minced
- 2 tablespoons rich extra virgin olive oil
- 1 cup dry white wine
- 4 cups rich beef stock
- 3 fresh thyme sprigs
- 2 tablespoons all-purpose flour
- 1 teaspoon coarse sea salt
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons unsalted butter
Instructions
- Pat veal chunks completely dry with paper towels to ensure proper browning.
- Toss veal with flour, salt, and pepper until evenly coated.
- Heat olive oil in a heavy Dutch oven over medium-high heat until shimmering.
- Brown veal in batches without crowding, about 4 minutes per side until deeply golden.
- Transfer browned veal to a clean plate, reserving all drippings in the pot.
- Add butter to the pot and melt over medium heat.
- Sauté leeks for 6-8 minutes until softened and lightly caramelized.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in white wine, scraping up all browned bits from the bottom of the pot.
- Simmer wine for 3 minutes until reduced by half.
- Return veal and any accumulated juices to the pot.
- Add beef stock and thyme sprigs, ensuring veal is fully submerged.
- Bring to a gentle boil, then immediately reduce heat to low.
- Cover and simmer for 2 hours until veal is fork-tender.
- Remove thyme sprigs before serving.
The veal becomes incredibly tender, practically melting at the touch of a fork. Sweet leeks and earthy thyme create a balanced broth that’s neither too heavy nor too light. Serve over creamy polenta or with crusty bread to soak up every last drop of the flavorful sauce.
Mediterranean Veal Stew with Chickpeas
Get ready for a deeply satisfying stew that combines tender veal with Mediterranean flavors. Golden-brown veal chunks simmer with aromatic spices until fork-tender. Creamy chickpeas and briny olives add texture and brightness to every bite.
Ingredients
– 2 lbs veal shoulder, cut into 1-inch cubes
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tbsp sweet paprika
– 1 tsp ground cumin
– 1/2 tsp crushed red pepper flakes
– 1 cup dry white wine
– 4 cups rich chicken stock
– 2 bay leaves
– 1 (15 oz) can chickpeas, drained and rinsed
– 1/2 cup kalamata olives, pitted
– 1/4 cup fresh parsley, chopped
– Kosher salt and freshly ground black pepper
Instructions
1. Pat veal cubes completely dry with paper towels and season generously with kosher salt and freshly ground black pepper.
2. Heat rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear veal in a single layer, working in batches to avoid crowding, until deeply browned on all sides, about 6-8 minutes per batch.
4. Transfer browned veal to a plate, leaving drippings in the pot.
5. Add finely diced yellow onion to the hot drippings and cook until softened and translucent, about 5 minutes.
6. Stir in minced garlic and cook until fragrant, about 30 seconds.
7. Add sweet paprika, ground cumin, and crushed red pepper flakes, toasting for 1 minute until aromatic.
8. Pour in dry white wine, scraping up all browned bits from the bottom of the pot with a wooden spoon.
9. Simmer wine until reduced by half, about 3 minutes.
10. Return veal and any accumulated juices to the pot along with rich chicken stock and bay leaves.
11. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 hours until veal is fork-tender.
12. Stir in drained chickpeas and pitted kalamata olives, simmering uncovered for 15 more minutes to heat through.
13. Remove bay leaves and stir in chopped fresh parsley.
14. Season with additional kosher salt and freshly ground black pepper if needed.
The tender veal practically melts in your mouth while the chickpeas add creamy contrast to the rich, spiced broth. Serve over couscous or with crusty bread to soak up every last drop of the flavorful liquid.
Conclusion
Ready to warm up your kitchen? These 33 veal stew recipes offer incredible variety for cozy family dinners. Whether you prefer classic comfort food or adventurous flavors, there’s something here for every taste. Try your favorites and let us know which ones you love in the comments below! Don’t forget to share this delicious collection with fellow food lovers on Pinterest.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
