Veal Stew with Wine, Zest and Thyme
“This is a winner in my fall/winter rotation. Always comes out so well. And it’s great for dinner with friends – a nice wine, some crunchy bread and hopefully the guests brought dessert”. April
Plump tender morsels of veal in a rich sauce of wine, tomatoes, thyme, garlic, carrots and onions, brightened with lemon zest and freshly chopped parsley. That’s Veal Stew with Wine, Zest and Thyme in a nutshell…. minus how downright delicious it is.
What to expect
I’ve been making this veal stew for years, and it always comes out great. I’ve also served it a couple of times at dinner parties and got several recipe requests (a good sign). I don’t use exact measurements anymore, but instead, taste and adjust the flavors at the end. A pinch more salt, a bit more thyme, a pinch of sugar, etc.
The method to cook this full bodied veal stew recipe is similar to most stews: brown the meat; sauté your vegetables until tender; add the liquids and seasonings; simmer until the meat and vegetables are tender and the broth thickens. This is the old-fashioned way. The aromas, the flavors, the memories cannot be underestimated.
If you’re an instant pot convert, though, feel free to check out our Instant Pot veal stew version. Also yum and you can save yourself a half hour or so.
I love how the lemon zest and capers give the stew a whole new flavor profile – a lift and zing – but you can always leave them out and make a more traditional tasting stew.
Substitutions and Variations
- Substitute rosemary for the thyme.
- Add mushrooms or baby potatoes when you add the diced tomatoes.
- Add a 1/2 cup heavy cream at the end for a creamier, less intense flavor.
- Just before serving, add 2 cups of roughly chopped baby spinach for color and extra nutrition.
Step by step instructions
What to serve with veal stew
Keep it simple and serve the veal stew with some warm crusty bread or cheesy garlic bread on croissants (for dipping). It’s also delicious over mashed potatoes or polenta with a nice fig salad. For dessert, try an easy no-bake Berry Crumble or step it up with Orange Polenta Cake.
Make Ahead
The veal stew can be made several days ahead, stored in a sealed container and warmed up gently on the stove. The taste is just as good or better, making it a great potluck recipe.
Other hearty meals in a bowl you might like
- Beef barley soup recipe
- Meatball stew
- Shrimp chowder Thai-style
- Sausage and bean soup
- Vegetable bean and barley soup
- Instant pot cabbage rolls unstuffed
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thank you so much!
Veal Stew with Wine, Zest and Thyme
Video
Ingredients
- 1 1/2 pound veal stew meat, cut into cubes
- 2 tablespoon flour
- 1/4 teaspoon salt and pepper
- 3 tablespoon olive oil, divided
- 1/2 spanish onion, chopped
- 2 large carrots, peeled and diced
- 2 cloves garlic, minced
- 3/4 cup dry white wine
- chicken broth, up to 1 cup as needed enough to cover veal and vegetables
- 1 cup (rounded) diced canned tomatoes with little to no juice
- 1 tablespoon fresh chopped thyme (or 1 teaspoon dried)
- 1 tablespoon capers, rinsed (optional)
- zest, grated from 1 lemon (about 1 teaspoon)
- 3 tablespoon chopped fresh parsley
- salt and black pepper to taste (and pinch of sugar if needed)
Instructions
- SAUTE VEAL: Put flour, salt and pepper into a plastic bag. Add veal and shake to coat. Heat 2 tablespoons of oil in saucepan to medium high heat. Add veal and brown on all sides, about 6-8 minutes. Remove veal to a plate.
- SAUTÉ VEGETABLES: Add another tablespoon of oil to pan. Add onions and carrots. Sauté until softened and fragrant, about 8-10 minutes. Add garlic and sauté foran additional 1-2 minutes.
- COOK STEW: Add wine and boil until almost completely evaporated. Add diced canned tomatoes, veal, thyme, capers (if using) and just enough chicken broth to ensure the liquid to cover the meat and vegetables. (add a bit more tomatoes or chicken broth if needed). Bring to a boil, then cover and reduce heat to low. Simmer for about 1 hour and 15 minutes until veal is very tender.
- FINISH STEW AND SERVE: Stir in lemon zest and parsley. Taste and adjust seasonings, adding salt, pepper and extra thyme as needed. Add a pinch of sugar if needed as well to balance the acid in the tomatoes. Ladle into serving bowls and serve with crusty bread and a salad on the side. Or serve over noodles, rice, polenta or mashed potatoes.
Recipe Notes
- Substitutions and Variations
- Substitute rosemary for the thyme.
- Add mushrooms or baby potatoes when you add the diced tomatoes.
- Add a 1/2 cup heavy cream at the end for a creamier, less intense flavor.
- Just before serving, add 2 cups of roughly chopped baby spinach for color and extra nutrition.
- Make Ahead: The stew can be made 4-5 days ahead, stored in an airtight container and warmed up gently on the stove.
Nutrition
This veal stew recipe, originally posted in Dec 2016, has been updated.
Superb. Meat very tender. Broth delicious. I used the capers which did not add much to the flavor.
Thanks Dorothy – so glad you enjoyed it.
Thank you. What a great taste profile. Reminded us of some Greek dishes, with a touch of Italian! Followed the recipe almost exactly. Added the lemon juice as well as the zest because we love the lemon-plus-meat combination. Served with creamy polenta and green salad. We will be adding this to our family rotation. I think it could work well with chicken thighs.
So glad you loved the flavors. I love that you paired the veal with creamy polenta – sounds perfect. I agree that replacing the veal with chicken thighs could definitely work – with adjustments such as reducing cooking time. Thanks for sharing 🙂
Could this be made in a slow cooker? Thanks.
Yes, this recipe should do very well in a slow cooker. I haven’t tried it but the directions would be similar to any stew. Follow the first two steps in the recipe as is. Then add the wine and cook it off, deglazing the skillet. Place all the skillet ingredients in the slow cooker along with tomatoes, thyme, capers (if using), and enough chicken broth to just cover the meat and vegetables. Cook on low, covered, for 6-8 hours (depending on your slow cooker model) or until veal is tender. If you like a thicker sauce, add a tablespoon of cornstarch mixed with a tablespoon of water. Adjust seasonings and stir in the lemon zest and parsley (and a pinch of sugar if needed). If you like a thicker sauce, add a tablespoon of cornstarch mixed with a tablespoon of water. I hope that helps.
Great dish, I have made it multiple times and it’s now a family favorite
Happy to hear that! Thank you 🙂