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's Veal Stew with Wine, Zest and Thyme in a nutshell.... minus how downright delicious it is.
Servings (change as needed): 3
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.
Video
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.
Calories: 563kcal | Carbohydrates: 16g | Protein: 46g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 186mg | Sodium: 603mg | Potassium: 1101mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7335IU | Vitamin C: 21mg | Calcium: 100mg | Iron: 4mg