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Veal Stew with Wine, Zest and Thyme

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 full bodied 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 and vegetables are  tender and the broth thickens. This is the old fashioned way. The aromas, the flavors, the memories cannot be underestimated.

veal stew with wine, zest and thyme

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’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.

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 and make a more traditional tasting stew

Keep it simple and serve the veal stew with some warm crusty bread (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.

Tailor To Your Taste

  • 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 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

veal cubes lightly coated with flour in bowl
Dust veal with flour

 

sauteed veal, onions, carrots
Saute veal and chop veggies
vegetables sauteed in pot for veal stew
Saute vegetables in pot
broth, veggies and veal in pot
Add wine, broth, seasonings and meat. Simmer until tender. Stir in lemon zest and parsley. 

veal stew in a bowl with bread and salad on side

veal stew in a bowl with bread and salad on the side

 

veal stew in a bowl with bread and salad on side
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4.62 from 44 votes

Veal Stew with Wine, Zest and Thyme

This veal stew, made with wine, lemon zest and thyme, is rich, flavourful and full-bodied. Perfect for a weeknight meal, company, potluck or leftovers.
Prep Time25 mins
Cook Time1 hr 15 mins
Total Time1 hr 40 mins
Course: Main Course, make ahead
Cuisine: American, Italian
Servings: 3
Author: Cheryl

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 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. Add veal and brown on all sides, about 6-8 minutes. Remove veal to a plate.
  • SAUTE VEGETABLES: Add another tablespoon of oil to pan. Add onions and carrots. Saute until softened and fragrant, about 8-10 minutes. Add garlic. Saute for another 1-2 minutes.
  • COOK STEW: Add wine and boil until almost completely evaporated. Add diced canned tomatoes, veal, thyme and capers (if using). Make sure the liquid reaches just to the top of the meat and vegetables. (add a bit more tomatoes or chicken broth as 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. Ladle into serving bowls and serve with crusty bread and a salad on the side. Or serve over noodles, rice, polenta or mashed potatoes.

Notes

Make Ahead: The stew can be made 4-5 days ahead, stored in a sealed container and warmed up gently on the stove.
Nutrition values are for 3 generous servings. They will be lower if you serve 4 people. 

Nutrition

Nutrition Facts
Veal Stew with Wine, Zest and Thyme
Amount Per Serving
Calories 563 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 8g50%
Cholesterol 186mg62%
Sodium 603mg26%
Potassium 1101mg31%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 5g6%
Protein 46g92%
Vitamin A 7335IU147%
Vitamin C 21mg25%
Calcium 100mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?We'd love you to rate it above under 'rate this recipe' or in the comment section below. Thanks!

This veal stew recipe, originally posted in Dec 2016, has been updated.

16 Comments

    1. Hi Jay, Since you’re serving a big meat meal, I would suggest choosing a couple of these vegetarian appetizers. If you’re looking for something easy, try the “quick and easy” section which includes mini stuffed peppers with goat cheese, caprese appetizers (on toothpicks), dukkah, endive appetizers with ricotta and gems, and spiced popcorn. Enjoy your meal!

  1. Hi Erica, sorry to hear about the floury meat. That can happen if the meat is wet and too much flour clings to it. You can try removing excess moisture on the meat next time with a paper towel then dusting the meat lightly with flour (shake off the excess flour). Or you can try your strategies which I think will work well too. Glad you liked the flavours and hope your next try will be a big hit.

  2. 4 stars
    I thought the stew had delicious flavour, but the texture was unpleasant due to small clumps of flour that fell off the meat and never incorporated into the sauce. Next time, I would sauté the meat without coating it in flour, make a roux and thin with the added broth. When adding fresh thyme, I used a sprig rather than chopped fresh thyme for easier removal when the desired amount of flavour had been achieved.

  3. I am sorry at what point do I bring the meat back in the pot? It’s not mentioned in the instructions. I am assuming after the vegetables?

    1. Oops. Sorry Kam. You are right. Add the veal back to the pot along with the broth. After searing vegetables. I’ll make the correction. Thanks for picking it up! Hope you like it.

    1. Hi Gail, the chicken broth is mentioned in the instructions (to add as needed). But it’s not in the ingredient list so I’ll add that now for clarity. You want the liquids to just be covering your meat and vegetables in the pot. Hope that helps. Good luck!

      1. Gail is correct… there is no liquid after boiling off wine. So what liquid is there if I don’t add chicken broth. The tomatoes are added with little to no liquid.

        1. Gail is right. The chicken broth is noted in the instructions (to add as needed), but not in the ingredients list. I will make that correction. Thanks for catching it.

  4. i like it but added a twist after tasting to adjust seasonings< . at the end and along with the lemon zest I made a roux with 5 white mushrooms sliced very thing and a 1/4 cup of dry sherry. Added it with the lemon zest. Truly wonderful

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