The Instant Pot creates a tender veal stew with tomatoes, carrots, celery, garlic, onions, spinach and potatoes bathed in a rich sauce.
The actual cook time is only about 40 minutes, not including the time the instant pot takes to reach and release pressure. Nevertheless, we’re still just talking 60-65 minutes which is pretty short for a stew. Our stove top version Veal Stew with Wine, Zest and Thyme is very similar so just decide on how much time you have available.
Instant Pots do stews well. I’m not a huge stew fan, but I make an exception for veal stew. This one has a delicious rich gravy, tons of vegetables and is great (even better) the next day or longer. It’s a healthy and very satisfying dinner in a bowl, especially served with fresh warm crusty bread and butter. (Ok, maybe slightly less healthy with the bread and butter).
Tailor To Your Taste
- Vary the vegetables – leave out what you don’t like, add more of one and less of another or add a different vegetable such as parsnips. The only things to consider are the amount of room in the pot (don’t go above the manufacturer’s directions) and the type of vegetables. Soft vegetables like zucchini might become too mushy.
- Vary the seasonings – oregano, marjoram, sage or tarragon would be good.
- Adding lemon zest brightens the flavors. I love that. My husband not so much.
- Make the gravy/sauce as thick or thin as you like. More cornstarch slurry thickens it. Extra broth thins it.
- Add heat with red chili flakes.
Make Ahead Instant Pot Veal Stew
- The stew can be made ahead and kept in the fridge for 4-5 days. Warm in a pot or microwave. It can also be frozen, perhaps without potatoes as their texture changes.
Instant Pot Veal Stew
- 1 1/2 lbs veal stew meat, cut into cubes 1 1/2-2 inches
- 2 tbsp flour
- seasonings: salt, pepper
- 3 tbsp oil, divided
- 1 medium onion, chopped (about 1 cup)
- 3 teaspoons minced garlic (3 cloves)
- 1 1/2 cups diced carrots, 1 inch (2 carrots)
- 1 1/2 cups diced celery, 1 inch (2-3 ribs)
- 1 1/2 cups diced potatoes, 1 inch (1 medium)
- 1/2 cup white wine
- 1 1/2 cups canned tomatoes without juice (196 ml can)
- 1 cup chicken broth (or more if sauce too thick)
- 1 tsp dried thyme
- 3 cups fresh baby spinach
- zest of small lemon (optional)
- salt and pepper to taste
Slurry for thickening broth
- 2-3 Tbsp cornstarch stirred into 3 Tbsp water
- PREPARE VEAL: Sprinkle veal with salt and pepper. Toss with flour until lightly coated.
- SAUTE VEAL: Press SAUTE on instant pot. Heat 1 tbsp oil. Add half of veal cubes and saute on all sides for about 5 minutes to brown. Don't crowd pot. Transfer to plate. Repeat with other half of veal.
- SAUTE AROMATICS: Add last tbsp oil. Add onions and saute for a few minutes. Add garlic and saute for 30 seconds. Add wine and cook until almost evaporated, about 1-2 minutes. Turn instant pot OFF.
- BUILD STEW AND COOK: Press PRESSURE or MANUAL on HIGH and use the + and - buttons to adjust time to 25 minutes. Add and stir together carrots, celery, potatoes, tomatoes, veal, broth, thyme and 1/4 tsp salt and pepper. Close and lock instant pot lid. Turn vent knob to SEALING position. It will take about 15 minutes to reach pressure and begin countdown. When finished, do a natural release for 10-15 minutes, then turn to VENTING to release final pressure. Unlock lid. Turn pot to OFF
- FINISH STEW: Press SAUTE. Add spinach and stir until wilted, about 1 minute. Add cornstarch slurry and stir for 1-2 minutes until thickened. Add zest if using. Taste and adjust seasonings (salt, pepper, thyme). Ladle into bowls and serve with hot crusty bread and butter if desired.
No Instant Pot? No worries. Try this veal stew on the stovetop: