Veal Stew with Tomatoes

If you’re looking for a comforting and flavorful meal that is tender and delicious, then this Classic Veal Stew recipe is the perfect choice for you. Typically made from lean veal stew meat, cut into chunks, this dish is ideal for braising and develops a depth of flavor that will have your taste buds dancing with delight. The meat becomes tender quickly, making it a delightful alternative to beef stew. The recipe allows for endless variations, allowing you to explore various flavors and ingredients.

In this recipe, we’ll guide you through creating the savory Veal Stew that boasts the rich combination of tender veal, diced onions, minced garlic, and a blend of herbs and spices. The dish is cooked to perfection with a choice of white wine, meat or vegetable stock, or water, and accompanied by chopped tomatoes and pitted black olives for an added burst of flavors.

The beauty of this dish lies in its versatility, as you can experiment with different variations to suit your taste preferences. We’ll also explore three delightful variations: Veal Stew with Caraway, Veal Stew with Sage, and Veal Stew with Chinese Flavors.

So, let’s embark on a culinary journey and savor the heartwarming flavors of this classic Veal Stew, along with its delightful variations!

Makes: 4 servings

Time: About 1 hour

INGREDIENTS:

• 3 tablespoons extra virgin olive oil or butter
• 1½ to 2 pounds lean veal stew meat, cut into 1- to 1½-inch chunks
• 1 cup diced onion
• 1 teaspoon minced garlic
• Salt and freshly ground black pepper
• 1 cup white wine, meat or vegetable stock, or water
• 2 cups chopped tomato (drained canned is fine)
• 1 bay leaf
• 1 teaspoon minced fresh thyme or rosemary leaves or ½ teaspoon dried
• 1 cup pitted black olives (optional)

INSTRUCTIONS:

1. Put half of the olive oil or butter in a large pot with a lid or a Dutch oven over medium-high heat. When the oil is hot or the butter is melted, add a few veal chunks at a time, turning them to brown all over. Remove the browned pieces from the pot. Take your time and avoid crowding the chunks to ensure proper browning.
2. Lower the heat to medium and add the remaining oil or butter. Once hot, add the diced onion and cook, stirring occasionally, until softened, which should take about 5 to 10 minutes. Add the minced garlic and cook for an additional minute. Season with salt and pepper, then add the chosen liquid (white wine, stock, or water). Bring to a boil and cook for 1 minute.
3. Add the chopped tomatoes, bay leaf, and minced thyme or rosemary to the pot, and bring the mixture to a steady boil. Return the veal to the pot, turn the heat down to very low, cover, and cook, stirring occasionally, until the veal is tender. This typically takes around 45 minutes or more. If desired, add the pitted black olives to enhance the flavor. Taste and adjust the seasoning, then serve. You may let the dish sit for a few hours or refrigerate it for up to a day or two before reheating and serving. If the sauce thickens, add a little water to achieve the desired consistency.

VARIATIONS:

• Veal Stew with Caraway: In Step 2, cook 3 cups of thinly sliced onion over medium-low heat until soft, about 15 minutes. Omit the garlic and proceed. In Step 3, replace the tomatoes, bay leaf, and thyme with 1 tablespoon of caraway seeds and 1 tablespoon of white wine vinegar or other vinegar. Cook as directed, stirring occasionally and adding liquid if needed. Omit the olives.

• Veal Stew with Sage: In Step 2, use 3 or 4 chopped carrots and ½ cup of chopped shallot, scallion, or onion. Cook over medium heat until the vegetables begin to brown, about 5 minutes. Omit the garlic and proceed with the step. In Step 3, replace the tomato, bay leaf, and thyme with 20 fresh sage leaves, 1 teaspoon of dried sage, or an equivalent amount of marjoram, rosemary, or savory. Proceed with the recipe. Omit the olives.

• Veal Stew with Chinese Flavors: Serve the stew over white rice. In Step 1, use peanut oil if available or use extra virgin olive oil. In Step 2, increase the garlic to 1 tablespoon and add 1 tablespoon of minced fresh ginger at the same time. In Step 3, omit the tomatoes and herbs but add 2 tablespoons of soy sauce. Proceed with the recipe, adding more liquid if needed. While the stew is simmering, cook 8 ounces of shiitake (or other) mushrooms with stems removed and caps roughly chopped, along with 8 ounces of trimmed snow peas in 1 tablespoon of oil over medium-high heat until they begin to brown, about 4 to 5 minutes. When the meat is tender, add the cooked vegetables to the stew, along with 1 teaspoon each of minced garlic and fresh ginger. Cook for 2 minutes, then drizzle 1 tablespoon of dark sesame oil over all. Do not make this variation in advance.

With these delightful variations, you can explore a diverse array of flavors and create a comforting veal stew that suits your taste preferences. Whether you choose the classic version or experiment with the variations, this dish promises to be a delicious and satisfying meal for you and your loved ones. Enjoy the warmth and comfort it brings on a cozy day!