Savory Veal Stew


2 lbs of veal roast cut into 1 and 1/2 inch cubes
kosher salt and fresh cracked black pepper to taste
4 tbs butter
1 onion, chopped
1 carrot, cut into discs
1 stalk of celery, chopped
2 cloves garlic minced
1/4 cup flour
1 and 1/2 cups of chicken stock
1/2 cup dry white wine
2 bay leaves
2 tbs olive oil
1 cup of coarsely chopped tomatoes
1 tbs chopped parsley, chopped
2 tsp thyme
1 tsp rosemary
10 whole shallots peeled
1 cup pitted ripe olives
Fresh parsley for garnish
This is a savory comforting stew with deep flavor.

  • Salt and pepper the meat and brown in a stock pot with a little oil and melted butter.
  • Add the chopped onion, garlic, celery and carrots.
  • Cook over medium heat until the onions are¬†translucent.
  • Sprinkle flour over mixture and cook until lightly browned.
  • Add the stock and bring the mixture to a boil.
  • Add the bay leaves.
  • Reduce the heat to simmer and add the thyme, rosemary, parsley, tomatoes and whole shallots.
  • Cover and simmer for 1 hour.
  • Add the olives and serve.




15 min


1 min


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