Veal Stew Recipe -
Veal Stew Recipe

Veal Stew

Recipe by  

"My aunt gave me this delicious recipe years ago, and it's still my favorite veal dish! This tomato and white wine sauce keeps the meat tender and moist during cooking. Serve over buttered noodles. Hope you enjoy it as much as our family does."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 30 mins

    1 hr 40 mins


  1. In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
  2. Add meat to the pot, and brown evenly.
  3. Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.
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Reviews More Reviews

Most Helpful Positive Review
May 08, 2005

Deeeelish! I altered the recipe a bit: Add (1) bay leaf, 1/2 C. chicken stock,(2) carrots, (2) celery, (2) potatoes, dash of oregano, and 1/2 canelli beans (optional). Words of advice: Sautee onions, carrots, celery, and garlic together. And add the potatoes and the beans in the last 1/2 hour so they don't get too mushy. I like this dish served over white rice. Great recipe; thanks Marie!!!

Most Helpful Critical Review
Oct 31, 2011

Really bland, uninteresting. Needs something more. I would not make this again without embellishing it somehow. Really dull!

Jan 03, 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.

Feb 19, 2003

This recipe was extremely easy to make and the veal was so tender. I think next time I will add some vegetables such as carrots and celery and perhaps a bay leaf because hubby and I felt like the recipe needed something else. Definitely will try again.

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!

Mar 02, 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!!

Feb 01, 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!

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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  • Calories
  • 464 kcal
  • 23%
  • Carbohydrates
  • 6.9 g
  • 2%
  • Cholesterol
  • 204 mg
  • 68%
  • Fat
  • 25.4 g
  • 39%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 44.8 g
  • 90%
  • Sodium
  • 512 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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