There’s something truly comforting about a bowl of warm, hearty stew, especially when it combines tender veal, fresh vegetables, and the rich, robust flavor of red wine. Veal Stew with Vegetables and Red Wine is a classic dish that brings these elements together in a symphony of flavors. Perfect for a cozy family dinner or an impressive dish for guests, this stew is both satisfying and relatively simple to prepare. Let’s dive into the details!

Watch how I make this recipe straight from the timestamp!

Why This Recipe Works for a Family

Veal Stew with Vegetables and Red Wine is an ideal choice for family meals because it offers a balance of protein, vegetables, and savory flavors that appeal to all ages. The tender veal cubes and hearty vegetables make it a nutritious option, while the rich broth infused with red wine and herbs creates a flavor profile that’s both sophisticated and comforting. Additionally, it’s a one-pot meal, which means less cleanup and more time to enjoy with your loved ones. The stew’s versatility allows for easy customization to suit different family members’ tastes, making it a hit at the dinner table.

Ingredients for Veal Stew with Vegetables and Red Wine

2 pounds of veal stew meat, on the bone
2 tablespoons of all-purpose flour
2 tablespoons of olive oil
1 large onion, chopped
3 garlic cloves, minced
4 carrots, sliced
3 celery stalks, sliced
3 large potatoes, diced (red, white, or Idaho)
2 cups of red wine
4 cups of beef broth or water
2 tablespoons of tomato paste
2 bay leaves
1 lemon, zested
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Basic Preparation

Prepping the Ingredients

Begin by preparing all your ingredients. Lightly flour the veal, chop the vegetables, and have all spices and liquids measured and ready to go. Getting all these ready will make the cooking process smoother.

Searing the Meat

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the veal in batches to avoid overcrowding the pan. Sear the meat on all sides until browned. This step locks in the flavors and juices. Remove the meat and set it aside.

Sautéing the Vegetables

In the same pot, add the chopped onions and cook until they become translucent. Add the garlic and cook for another minute until fragrant. Follow with the carrots, celery, and potatoes, sautéing them for about 5 minutes until they start to soften.

Building the Stew Base

Return the seared veal to the pot. Stir in the tomato paste, ensuring everything is well coated. Pour in the red wine, using it to deglaze the pot and scrape up all the flavorful bits stuck to the bottom. Allow the wine to simmer for about 5 minutes to reduce slightly.

Letting it Simmer

Once the red wine is reduced, add the broth until it just covers the veal. Pop in the bay leaves and add the lemon zest, thyme, rosemary, salt, and pepper. Cover, bring to a boil, and then turn the heat down to a simmer for about an hour. Stir every now and then and check for doneness. Once done, add in fresh parsley as a garnish!

How to Enjoy

For chunky stews, I cannot recommend enough a slice of chunky, crusty bread. You see this in the video below. You can also cook egg noodles, pasta, or rice as a base – whatever your family prefers!

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Tips and Variations for Veal Stew with Vegetables and Red Wine

Vegetarian Option: Substitute the veal with hearty vegetables like mushrooms, squash, and beans, and use vegetable broth instead of beef broth.

Slow Cooker Version: Follow the steps up to building the stew base, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Wine Selection: Use a quality red wine that you enjoy drinking. The flavor of the wine will significantly influence the final taste of the stew.

Thickening Tip: If you prefer a thicker stew, mix an additional 2 tablespoons of all-purpose flour with a little water to create a slurry. Stir this into the stew about 30 minutes before the end of the cooking time.

Catholic Feast Days to Enjoy Veal Stew with Vegetables and Red Wine

This recipe is an excellent dish to serve on Catholic feast days, particularly those that emphasize rich, celebratory meals. Consider preparing this stew for the following feast days:

• Feast of St. Joseph (March 19), a day known for hearty meals
• Feast of the Assumption (August 15), or any Marian feast day, that centers around family
• Feast of St. Brigid (February 1), patron saint of cattle and dairy work
• Feast of St. Patrick (March 17), when beef stew and cabbage is popular – substitute veal for beef on this day!

This stew also fits well with Christmas celebrations, providing a warm and comforting meal during the winter holiday.

Make-Ahead Tips

This Veal Stew with Vegetables and Red Wine can be made ahead to save time and enhance the flavors. Prepare the stew up to a day or two day in advance, allowing it to cool completely before storing it in an airtight container in the refrigerator. Reheat the stew gently on the stove over low heat, stirring occasionally until heated through. The flavors often deepen and improve after resting, making it an even more delightful meal. It’s often worth it to make it in advance rather than the night of!

What to Do with Leftovers

Leftover Veal Stew with Vegetables and Red Wine is a treat on its own, but it can also be repurposed into new dishes. Here are some ideas:

Stew Pot Pie: Spoon the leftover stew into a pie crust, top with another crust, and bake until golden and bubbly.

Stew Pasta: Toss the reheated stew with cooked pasta or egg noodles for a quick and hearty meal.

Stew Soup: Add more broth and extra vegetables to transform the stew into a delicious soup.

Freezing Leftovers: Freeze any leftover stew in portion-sized containers for easy meals on busy days. Thaw overnight in the refrigerator before reheating.

Have you tried this Veal Stew with Vegetables with Red Wine? Let us know below!

This veal stew is a timeless dish that promises warmth and satisfaction with every bite. Whether you’re cooking for a special occasion or simply craving a comforting meal, this stew is sure to become a favorite in your culinary repertoire. Happy cooking!

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Veal Stew with Vegetables and Red Wine

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Prep Time 20 minutes mins

Course Main Course

Cuisine English, French, Greek, Italian, Mediterranean

Servings 6

Ingredients

  

• 2 lbs veal stew meant, on the bone
• 2 tbsp flour, for dredging
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 4 carrots, chopped
• 3 celery stalks, chopped
• 3 large potatoes, chopped
• 2 cups red wine
• 4 cups beef broth or water
• 2 bay leaves
• 1 tbsp lemon zest
• 1 tsp dried thyme
• 1 tsp dried rosemary
• fresh parsley, chopped, for garnish

Instructions

 

• In a large pot or Dutch oven, heat the olive oil over medium-high heat.
• Add the veal in batches to avoid overcrowding the pan. Sear the meat on all sides until browned.
• Remove the meat and set it aside.
•  In the same pot, add the chopped onions and cook until they become translucent.
• Add the garlic and cook for another minute until fragrant.
• Add chopped carrots, celery, and potatoes, sautéing them for about 5 minutes until they start to soften.
• Return the seared veal to the pot. Stir in the tomato paste, ensuring everything is well coated.
• Pour in the red wine, using it to deglaze the pot and scrape up all the flavorful bits stuck to the bottom
• Allow the wine to simmer for about 5 minutes to reduce slightly.
• Once the red wine is reduced, add the broth until it just covers the veal
• Pop in the bay leaves and add the thyme, rosemary, salt, and pepper.
• Cover, bring to a boil, and then turn the heat down to a simmer for about an hour.
• Once done, add in fresh parsley as a garnish!

Keyword easy veal stew, simple veal stew, veal stew with vegetables, veal stew with vegetables and red wine