Veal Stew with Wine, Zest and Thyme Recipe
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
Servings (change as needed): 3
- 1 1/2 lb veal stew meat, cut into cubes
- 2 tbsp flour
- 1/4 tsp salt and pepper
- 3 tbsp olive oil, divided
- 1/2 spanish onion, chopped
- 2 large carrots, peeled and diced
- 2 cloves garlic, minced
- 3/4 cup dry white wine
- 1 cup (rounded) diced canned tomatoes with little to no juice
- 1 tbsp fresh chopped thyme (or 1 teaspoon dried)
- 1 tbsp capers, rinsed (optional)
- zest, grated from 1 lemon (about 1 teaspoon)
- 3 tbsp chopped fresh parsley
- salt and pepper to taste (and pinch of sugar if needed)
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, thyme and capers (if using). Make sure the liquid reaches just to the top of the meat and vegetables. (add a bit more tomatoes, water or chicken broth if necessary). 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. Keeps well in fridge for 4-5 days.