Name: Easy Vegetable Veal Stew
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: 1 tablespoon olive oil; 1 medium onion (sliced thin); 1.2-1.5 kg stewing veal (cubed in 1 inch pieces); 2 tablespoons olive oil; 1/4 cup all purpose flour; 2 cups white wine; 3 cups chicken broth; 1 bay leaf; 11/2 teaspoon of dried thyme (3-4 sprigs fresh); salt and pepper to taste; 2 yellow flesh potato (cubed); 1 sweet potato (cubed); 2 carrots (sliced); 1/2 -1 cup frozen peas (optional)

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Preparing a large quantity of this Easy Vegetable Veal Stew on the weekend ensures a healthy meal and relatively stress free weekday supper.

It has often been said that humans are creatures of habit. In reality, habits are created to help us through our day, especially the weekday. One habit I have maintained for the past couple of decades is to plan and prep my meals for the week, on the week-end, and this veal stew recipe is a perfect one for doing just that! This recipe is also ideal for the busy lifestyle everyone has.

This effort on my part ensures healthy meals and relatively stress-free supper preparation, so that when the famished troops walk through the door, supper is coming out of the oven instead of a take out bag. During the fall and winter months, I always make a large quantity of this Easy Vegetable Veal Stew. Served with noodles, this is a great week day supper and leftovers are convenient for lunches.

Origins of the recipe for Easy Vegetable Veal Stew:

Not too too long ago, there was no internet. Remember what that was like? No food blogs, no e-cookbooks, no foodnetwork.com. Recipes were found in magazines and cookbooks and (my personal weekly source of inspiration) the Wednesday Food Section of the Montreal Gazette. That’s where I found this easy veal stew recipe -about fifteen years ago!

Nowadays, I still consult the FOOD section of the Montreal Gazette. The only difference is how convenient it’s become to get a hold of – I just need to jump online. See it for yourself how great it is.

Another one of my go-to recipes, especially in the fall and winter is this Easy White Bean Soup. And guess what? I also found it in the Food Section of the Gazette!

Hope you have fun preparing these meals on the week-end… and have fun surfing!

Easy Vegetable Veal Stew

Preparing a large quantity of this easy vegetable veal stew on the weekend ensures a healthy meal and relatively stress free weekday supper.

4.88 from 8 votes

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Course: Main

Cuisine: American

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours

Servings: servings

Calories: 380kcal

Author: Maria Vannelli RD

Ingredients

1 tablespoon olive oil
1 medium onion sliced thin
1.2-1.5 kg stewing veal cubed in 1 inch pieces
2 tablespoons olive oil
1/4 cup all purpose flour
2 cups white wine
3 cups chicken broth
1 bay leaf
11/2 teaspoon of dried thyme 3-4 sprigs fresh
salt and pepper to taste
2 yellow flesh potato cubed
1 sweet potato cubed
2 carrots sliced
1/2 -1 cup frozen peas optional

Instructions

On medium-high heat, heat 1 tablespoon of olive oil in a medium pot.
Add sliced onions and cook until onions begin to soften. Stir occasionally for approximately 10 minutes.
While onions are cooking, cube veal into 1 inch pieces.
Remove cooked onions from pot and place in a bowl.
Add 2 tablespoons of olive oil in pot. Heat for one minute.
Add cubed veal pieces and brown evenly.
Sprinkle flour over browned veal pieces and toss until well coated (in the pot). Cook for 1-2 minutes. (Colour of stew will depend on how long you brown the flour with the veal)
Add the white wine while scraping the bottom of the pot.
Add chicken broth, bay leaf, thyme, salt, pepper and cooked onions.
Cover slightly and simmer gently for about 45 minutes on medium heat.
Add potato cubes and cook for another 10 minutes or until almost done.
Add sweet potato cubes and sliced carrots and cook for 5 minutes or until done.
Add frozen peas a few minutes before serving.

Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

If you are planning to eat the stew the same day it is prepared, go ahead and add the peas just a few minutes before serving. I add a handful of frozen peas when I reheat the stew, just before serving.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

*adapted from recipe in The Montreal Gazette

Nutrition

Thanks for dropping by.

Ciao for now!

Maria 🙂

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Comments

Maria Cicero

January 26, 2023 at 1:00 pm

I made this recipe this morning, with a few changes: only 1 cup of wine and I used parsley root instead of sweet potato. My husband raved about the stew the entire time he was eating it! Thanks to you, Maria, for the recipe (and Wayne Gretzky for his Riesling wine!) This is now my go-to recipe for veal stew. Highly recommend!

- Maria
  
  January 28, 2023 at 9:59 pm
  
  I am so thrilled to read this! Thanks Maria! I must try Wayne Gretzky’s wine!
  
Kazzie

October 22, 2022 at 10:10 am

I can’t use alcohol in my food, so any suggestions for substitute for the wine?

- Maria
  
  October 24, 2022 at 9:51 am
  
  Thanks so much for your interest Kazzie. You can use vegetable or beef broth to replace the wine. Enjoy!
  
Jade

November 10, 2021 at 5:41 am

Really yummy and filling! I added a tsp of tomato paste and a bouquet of thyme and rosemary just to give it more depth.

- Maria
  
  November 14, 2021 at 9:27 am
  
  So thrilled to read this! Thanks for sharing Jade!
  
CK

January 11, 2021 at 9:23 am

This recipe was so simple to follow and the end result was delicious!! Definitely saving this one for the future. I added a sprig of fresh rosemary but this recipe is perfect. Already looking forward to eating the leftovers.

- Maria
  
  January 11, 2021 at 9:33 am
  
  Thanks so much for sharing CK! SO thrilled to read this!
  
- Maria
  
  January 15, 2021 at 8:59 am
  
  How wonderful CK! Thanks so much for sharing.
  
MJ

November 11, 2020 at 9:14 pm

I have to say this was so easy to make! I didn’t have wine or thyme or sweet potatoes-so instead I used canned sweet potato soup(3 tablespoons). And it was wonderful! I can’t wait to make it again with all the proper ingredients. A definite keeper!

- Maria
  
  November 19, 2020 at 9:11 am
  
  So thrilled to read this! Thanks MJ!

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