Grandma's Veal Stew

Cozy up with a bowl of comfort and tradition with "Grandma's Veal Stew"—a hearty, slow-simmered dish that’s brimming with rich flavors and rustic charm. This classic recipe features tender veal stew meat seared to perfection and gently simmered alongside wholesome vegetables like carrots, celery, and potatoes in a savory broth infused with dry white wine, fresh thyme, and a hint of tomato paste. The result is a deeply flavorful, melt-in-your-mouth stew reminiscent of family gatherings and home-cooked warmth. Perfectly seasoned and topped with fresh parsley, this dish is a one-pot wonder that’s easy to prepare and ideal for feeding a crowd. Serve it hot with crusty bread or ladle it over rice for a complete, satisfying meal. Explore the timeless comfort of this recipe and make every dinner feel like a celebration of tradition and love.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1.5 pounds veal stew meat
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 3 medium potatoes, peeled and cubed
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 4 cups beef or veal stock
• 1 bay leaf
• 2 fresh thyme sprigs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 2

Season the veal stew meat with salt and black pepper, then sear the pieces in the pot until browned on all sides. Work in batches if necessary to avoid overcrowding. Remove the browned meat and set aside.

Step 3

In the same pot, add the diced onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 4

Add the minced garlic and tomato paste, stirring for 1-2 minutes until fragrant.

Step 5

Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.

Step 6

Return the browned veal to the pot and pour in the beef or veal stock. Add the cubed potatoes, bay leaf, and thyme sprigs.

Step 7

Bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer for 90-120 minutes, or until the veal is tender and the flavors have melded together. Stir occasionally to prevent sticking.

Step 8

Taste the stew and adjust seasoning with additional salt and pepper if needed.

Step 9

Remove the bay leaf and thyme sprigs before serving.

Step 10

Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or over rice if desired.

Nutrition Facts

Serving size	(3196.9g)

Amount per serving	% Daily Value*
Calories	2448.5

Total Fat 85.0g	0%
Saturated Fat 26.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 584.3mg	0%
Sodium 4566.5mg	0%
Total Carbohydrate 173.8g	0%
Dietary Fiber 24.2g	0%
Total Sugars 32.4g
Protein 203.6g	0%

Vitamin D 0IU	0%
Calcium 455.3mg	0%
Iron 16.7mg	0%
Potassium 7403.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.6%

Protein: 35.8%

Carbs: 30.6%