Veal Stew Recipe

Deeeelish! I altered the recipe a bit: Add (1) bay leaf, 1/2 C. chicken stock,(2) carrots, (2) celery, (2) potatoes, dash of oregano, and 1/2 canelli beans (optional). Words of advice: Sautee onions, carrots, celery, and garlic together. And add the potatoes and the beans in the last 1/2 hour so they don't get too mushy. I like this dish served over white rice. Great recipe; thanks Marie!!!

Read about a dozen or so reviews. Realized I needed to make some changes. I dredged the meat in seasoned flour, sautéed meat in margarine & grapeseed oil. Then sautéed chopped, onion, celery, red & green pepper, garlic, carrot. Added meat, 1/2 cup red wine, cup chicken broth, 3 tbsp. tomato paste, about a cup of water, only added salt & pepper. Simmered about ninety minutes. Served over noodles.

I've been making this recipe for years and just recently wrote down my minor changes. Thought I would share them because I love this recipe. I brown the meat in olive oil first and remove the meat from the pot. Add more olive oil and sauté the onions. When onions are almost done, add garlic and cook for about a minute. Add veal back to pot and deglaze the pan with Marsala wine. Add two 8 oz cans of tomato sauce along with 1 cup of white or red wine or chicken broth (whatever you have opened). I add sliced mushrooms and carrots. Season with salt and pepper. It is important to simmer it for at least 1 1/2 hours as the recipe states. The meat will be very tender after the 1 1/2 hours. Serve over buttered noodles.

I agree with the majority of the reviewers. It is a great basic recipe that you can tweak to your liking. I followed the recipe but made some additions. I added celery, fresh mushrooms, and baby gold potatoes. I needed more liquid so I added beef stock and tomato paste. For spices, I added italian seasoning, garlic salt, and Mrs. Dash's Garlic and Herb. I also added a little Worcestershire and a few pinches of sugar. I took an hour and 15 minutes total on the stove. I added the mushrooms and potatoes at the last 15 minutes. It was absolutely delicious. Definitely a keeper and I will be making it again.

This recipe was AWESOME! My husband, daughter and mother enjoyed it immensely. I made a few changes though: I added 4tps Worchestchire, roasted my garlic as well as my diced tomatoes, and added a spring of thyme and rosemary in the last 30 mins. HINT: This stew is even better a day after cooking. So with that in mind, cook today and SERVE tomorrow. Crusty bread and white wine round out this hearty stew.

Excellent prepared without alterations. I cooked on very low heat on stove in a dutch oven for 3 1/2 hours, then refrigerated overnight. The veal was incredibly tender and fell apart. Served over wide dumpling-style noodles with veggies on the side. Extremely delicious! Next time I will use a little corn starch or flour to thicken the gravy.

Very very tastie - before cooking I surfed the reviews and took a bit of sage advise for my rendition:) Only had a pound of veal stew, cut it up into small chunks and seasoned with thyme, salt, pepper, onion powder, minced garlic, and let it marinade for about an hour. Sautéed onion, carrots in the olive oil. I didn't have tomato sauce but I had tomato paste so, after I cooked down the carrots and onions and garlic, browned the meat, I added the paste and browned and then used the no sodium bullion on hand with hot water, along with the white wine and let it cook down for about 45 minutes, added a half can of low sodium cannelinni beans and cooked for another 20 minutes. And in our family we have never made a soup or stew without adding a few allspice berries as a finishing touch;) Served with corn bread of course!

I made this the other night. Of course like so many of you I read all the reviews to see what I should do differently. So, I followed the recipe except for a few additions. I did add two cans of sauce and instead of a 1/2 a cup of white wine I added probably about 2 cups (it's what was left in the bottle, waste not want not I always say), I did also add celery, frozen peas and fresh mushrooms. I also stirred in most of a small can of paste toward the end to thicken the sauce. The sauce is Yum-O but my "foodie" friends said that I didn't cook the meat long enough when I told them I thought although it was really tasty the meat was a little chewy. I had used actual veal stew meat-hence the search for something to do with it since it was on sale. I didn't make the cubes smaller thinking that if I did it would become touch like chicken does when you cut it too small and then simmer it for awhile. The "foodies" suggested either tenderizing the veal before cooking or cooking it longer. Otherwise this was a great meal, served over buttered egg noodles and I'd definitely make it again.

Very good. I chunked ions, carrots & celery and put them in a pressure cooker with 1/2 cup veal stock and a dash of dried oregano. As soon as it reached pressure I turned. Browned the veal in an iron frying pan and added it to the vegetables. Cooked paprika in the pan, then deglazed with 1/2 cup water. Added to the open pressure cooker along with the tomato sauce. Simmered for 1-1/2 hours. Excellent.

This recipe looked simple but possibly bland, so I tried some other reviewers' ideas adding Worcestershire sauce, bay leaves, paprika, chicken stock, extra garlic, green onions, carrots, beans. I combined the spices, stock, Worcestershire stock, garlic, and tomatoes in a blender. I find blending up garlic is the best way to get a consistent, powerful taste. Anyway it turned out great! Served over some buttery jasmin rice. Thanks for the ideas everyone!

I followed other reviewer suggestions and it was very good. It was tasty and easy. Veal is expensive, but this is a keeper. I added carrots, diced potato, and celery. I sauted vegetables. I seasoned my veal and rolled in flour, sauted it separately. I prepared the sauce and then used my slow cooker.

This one deserves five stars.

Very close to my mother's recipe. I used red wine, chicken stock, bay leaf, cinnamon, and red pepper. Served over rice and peas. A little extra garlic is not bad either. It is actually better the next day!!!

My husband really enjoyed it but i felt like it was lacking something. I used broth instead of the wine. It was good overall.

The vegetables when used for this Itslian veal stew are traditionally potatoes and peas. Sometimes, mushrooms. Worcestershire and carrots, parsnips, etc, makes it something else entirely.

I also added parsnip, bay leaf,several drops of hot souse, fire roasted canned , diced tomatoes instead of tomato paste, more garlic,Provence dried herbs.

I followed the recipe but added twice as much garlic and 1/2 c of chicken stock. It still came out bland. Maybe it will taste better tomorrow? It needs something like tomato paste, more stock, or thyme.

I followed almost exact but added some homemade pasta sauce I had in the fridge instead of tomatoes. My husband doesn't usually like veal but this he loved even as leftovers!

Great flavor!

Disappointing. Tomato flavor drowned all else. I'd characterize it as tomato soup with meat added. Might work better with a more dominant-flavored meat like lamb?