Reviewed: Nov. 4, 2009

I would give this about 3.5 stars if I could. A decent recipe and very easy to pull together, though not anything mind-blowing.

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Ana

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Reviewed: Oct. 23, 2009

I've been making this one for years. My "MIL" makes her veal stew like this, also small spareribs are heavenly in this very same way, don't forget the mushrooms, white wine is best, and served over Polenta - to die for!

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delcar

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Reviewed: Jul. 17, 2009

I thought I did something wrong because I didn't have the heavenly smell during cooking... but it came out wonderfully. Mushrooms helped to bulk it up.

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MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Flushing, New York, USA

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Reviewed: Dec. 13, 2008

This recipe makes a tender & tasty veal stew, and gives the basic cooking instructions. I had bought some marked-down stewing veal and had a picture of what I wanted to do with it, so I Googled for "veal stew recipe." This was the first recipe that came up, and it matched my mental image. It's an excellent method. To match my picture, I made the following changes: I added mushrooms and carrots, and I seasoned with herbes de Provence and orange peel. The result was excellent. Possibly I should have used a little more liquid, but I was braising the stew, not boiling it.

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Steve K

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Reviewed: Nov. 24, 2008

Simply outstanding.

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Lois

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Reviewed: Oct. 24, 2008

Is was OK. Probably my fault as the sauce was good, but the meat, an upper shoulder cut was icky. Ended up flouring the meat and frying before adding rest of ingredients as another reviewer suggested. Good idea. Also used garden tomatoes as I have so many. Will try again with a better cut.

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Kim

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Reviewed: Jul. 6, 2008

This was DELISH! but only because I added the following: 2 cloves garlic 1 bay leaf 1 fresh tomato 1/2 cup red wine 3 chopped carrots 5 chopped potatos 1 Green pepper 1 beef boullion cube 1/2 cup tomato puree 10 mushrooms Cooked on very low for 2.5 hours very tender and juicy! Ok I guess I added alot to this recipe but its fabulous!

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Laura2979

Cooking Level: Intermediate

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Reviewed: Apr. 15, 2008

This was excellent. I used tomato juice instead of sauce because that's all I had (because of this I had to thicken it (with arrowroot) a little at the end). I also added some chopped celery and carrot and about 1/2 tsp of marjoram after the first 1/2 hr. I will definitely make it again.

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Lisa P

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Reviewed: Mar. 29, 2008

I made this pretty much as written, simmered a little longer, and only added some tomatoe paste to thicken as one reviwer suggested. I put peas in at the end and served over rice. It was a tender veal, but still bland for our tastes. Maybe some spicy grill mix seasoning next time, or over potatoes or better yet, a pasta that will not soak up all the sauce as the rice did.

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Justine88

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Reviewed: Mar. 26, 2008

REALLY NOT IMPRESSED! ! ! !

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Reviewer:

diane-tony

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Chateauguay, Quebec, Canada

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Reviewed: Feb. 22, 2008

My husband's favorite! I do not change a thing. I just add some sliced carrots when I put everything together. I let that simmer on the stove for few hours. With about 20-30 minutes left I add some sliced mushrooms. YUM! Serve over egg noodles or if you want a real treat mashed potatoes. FYI...Finding veal stew meat at first was a huge challenge. Whole Foods sells it and it reasonable.

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Lisa

Cooking Level: Intermediate

Home Town: Potomac, Maryland, USA

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Reviewed: Jan. 3, 2008

This recipe was AWESOME! My husband, daughter and mother enjoyed it immensely. I made a few changes though: I added 4tps Worchestchire, roasted my garlic as well as my diced tomatoes, and added a spring of thyme and rosemary in the last 30 mins. HINT: This stew is even better a day after cooking. So with that in mind, cook today and SERVE tomorrow. Crusty bread and white wine round out this hearty stew.

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KimandRae

Cooking Level: Expert

Home Town: Staten Island, New York, USA

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Reviewed: Nov. 30, 2007

Nice and easy veal stew recipe. The taste was luscious. I made as directed but added sauteed, sliced mushrooms that I had on hand and wanted to use up. That worked great and added another layer of flavor to the stew. Will definitely make again.

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Samy

Cooking Level: Expert

Home Town: New York, New York, USA

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Reviewed: Sep. 13, 2007

This was very good...easy to make and the sauce comes out so tasty and the veal so tender! I served Italian Bread with it instead of buttered noodles and soaked up the extra sauce....yum! Will definitely make again...maybe next time with rice...

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Donna5503

Cooking Level: Intermediate

Living In: Jersey City, New Jersey, USA

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Reviewed: May 2, 2007

This meal is absolutely delicious! I've cooked it as it says and I've also added carrots and rosemary and they both turned out fantastic.

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ANDREIA24

Cooking Level: Expert

Home Town: Porto, Porto, Portugal

Living In: St. John's, Newfoundland, Canada

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Reviewed: Mar. 2, 2007

I always hate when I read reviews and people mention how they changed the recipie but that's just what I did. I had no white wine in the house so I used red and made it in the crockpot with mushrooms and peas. Everyone Loved it!!

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fcapi

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Reviewed: Feb. 15, 2007

very, very nice- it's like a stew my Italian grandma made-except she put peas in it, which I did, too. Took me back to when I was a kid.

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SWEETCOOKIEBEE

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Reviewed: Feb. 1, 2007

This veal dish was excellent! When I added the white wine, I was worried because I didn't like the aroma, but as it simmered, it became heavenly! The meat was tender and melted in your mouth. I let it simmer an extra half hour than the recipe called for, and served it over noodles. This one will become a favorite at my house!

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Lisa P.

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Reviewed: Jan. 21, 2007

Before adding the veal, I tossed in some flour, salt, pepper and paprika. Quickly browned the meat, removed, then added onions, garlic and 1/2 cu red wine. After cooking for a few minutes, & scraping up brown bits, reintroduced the meat and other ingredients. Also added 1T of tomato paste to deepen flavor. Absolutely delicious!

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Reviewer:

TheArnows

Cooking Level: Expert

Home Town: Panorama City, California, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 20, 2007

I always love cooking this recipe whenever I'm in the mood for some gourmet italian food. Whenever I can't find veal stew meat, I substitute lamb and it turns out great, but not as tender as the veal. I tend to serve this stew over herb and garlic pastaroni.

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