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 pretty much describes Veal Stew with Wine, Zest and Thyme. Except for the deliciousness part.
The method to cook this veal stew recipe is similar to most stews: brown the meat; saute your vegetables until tender; add the liquids and seasonings; simmer until the meat is tender and the broth thickens.
I’ve been making this 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 flavours at the end. A pinch more salt, a bit more thyme, a pinch of sugar, etc. I love how the lemon zest gives the stew a whole new flavour profile – a lift and zing – but you can always leave it out (if you really want to – ahem).
- 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 flavour.
The stew can be made a couple of days ahead and warmed up gently on the stove. Serve with some crusty bread (for dipping) or over rice, polenta, noodles or mashed potatoes.