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Hearty and comforting, this veal stew is made with tender pieces of veal, pancetta and potatoes. It’s cooked low and slow so the stewed veal tastes rich and melt-in-your-mouth delicious!
The key to perfectly fork tender stewed veal is letting it simmer for over an hour. That means it takes a little extra time to make this stew, but I promise, it’s worth the wait, even just for the aroma while it cooks!
Most of the cooking time is actually hands off as the stew simmers away on the stovetop. You just need some time to brown the meat and prepare the veggies.
Before you know it, you’ll be cozied up with a bowl of veal stew and some buttered bread or these air fryer biscuits!
If you love veal like us, you’ll also want other veal recipes like these pan seared veal chops with truffle butter, this sous vide osso bucco or these sous vide veal chops with miso mushroom sauce!
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Why this tender veal stew recipe works
- The recipe saves time as there’s no need to marinate the veal stew meat. While you still need to brown it for flavor, the veal tenderizes as it simmers in the broth.
- It’s a one-pot meal so you don’t have to dirt up multiple pots and pans!
- Deglazing the pot with wine after the veal, pancetta, garlic and onion cook adds amazing flavor. Don’t skip this step!
- Leftovers keep well in the fridge, so this veal stew is great for meal prep. Just make a batch on the weekend for delicious weekday dinners.
- This stew is the perfect comfort food for chilly weeknights but also elegant enough to serve at a dinner party!
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Ingredients
For the full list of ingredients and quantities to make this stewed veal recipe, please see the recipe card below.
This recipe uses veal stew meat. The best cuts for stewed veal are usually chuck or round roast. You can always substitute beef as well to make beef stew or lamb to make lamb stew.
Pancetta adds incredible flavor to this stew recipe. This is cured pork belly that hasn’t been smoked.
A dry white wine is used to deglaze the pot after the veal and pancetta are browned. For the best flavor, avoid cooking wines.
One tablespoon of truffle seasoning adds a real black truffle flavor to the stew. I recommend Sabatino Tartufi.
Substitutions and variations
- Substitute bacon for the pancetta is you can't find it. You can also use salt pork.
- For the richest, most flavorful results, use your own homemade instant pot chicken bone broth, veal stock or chicken feet bone broth.
- Omit the truffle seasoning if preferred. Adjust the salt to taste if you omit the truffle seasoning.
- Add in whatever veggies you like when cooking the veal - chopped red bell peppers, cauliflower, carrots, etc.
- Use any kind of fresh aromatic herbs like rosemary, freshly chopped parsley, etc. in addition to or to replace the thyme. You can also add a teaspoon of lemon zest for a bright, citrusy flavor.
- You can buy veal stew meat or buy a veal roast and cut it up yourself.
- If you don’t want to use wine in this recipe, just use some more chicken stock to deglaze the pot.
- You can use beef broth instead of chicken broth if you prefer. We love this slow cooker beef bone broth recipe.
- To make it like a creamy sauce, add ½ cup cream at the end. Adjust the salt to taste a the cream will affect the saltiness of the dish.
Step by step instructions to make veal stew with potatoes
Remove from heat and serve with crusty bread. It's also really good served over top these sour cream mashed potatoes!
Expert tips
- For even cooking, make sure the veal is cut into even pieces.
- You’ll also want your potatoes cut into roughly the same size pieces, about 1-inch cubes.
- Be careful not to overcook this stew. You don’t want the potatoes to get mushy. For the same reason, don’t add the potatoes to the stew too early.
- The veal should be browned in batches. If the pot is overcrowded, the veal will not brown properly.
- Don’t skip the step of deglazing. This releases the flavorful bits cooked onto the bottom of the pot.
- If you don’t have a Dutch oven you can use another heavy-bottomed pot. You’ll just want to make sure it’s large enough to fit all of the ingredients.
Recipe faqs
Veal stew meat is usually round roast or chuck roast. Round roast is leaner and taken from the leg area, while chuck roast is from the shoulder area and a little fattier.
If you want your stew broth to be more like a thicker gravy, you can add a cornstarch slurry (a tablespoon of cornstarch mixed with a tablespoon of water). If you end up making it too thick, just add more broth.
Leftover veal stew keeps well, so it’s great for meal prep.
Just place it in an airtight container and store it in the fridge for 3-4 days. You can reheat it in a saucepan on the stovetop or in the microwave.
Veal stew can be frozen in an airtight container for up to 3 months. I suggest leaving out the potato as it’ll be mushy once thawed and reheated.
Thaw in the fridge overnight and reheat on the stovetop in a saucepan over medium heat, or in the microwave until warmed through.
More stew recipes
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Recipe
Veal Stew With Potatoes
Ingredients
- 1 pound veal stew meat chuck, round roast, etc.
- 4 ounces diced pancetta
- ½ medium onion diced
- 2 garlic cloves minced
- ¼ cup white wine
- 5 cups chicken stock
- 2 sprigs fresh thyme
- 1 tablespoon truffle seasoning
- 2 teaspoons salt
- ¼ teaspoon pepper
- 1-15 ounce can diced tomatoes drained
- ½ pound gold potatoes cubed (1")
- 1 cup peas optional
- ¾ cup grated Parmesan cheese
Instructions
- Heat a Dutch over (or large pot) over medium heat and add the pancetta.
- Cook for 3-5 minutes, then add the onions and garlic. Cook another 2-3 minutes. Remove all and set aside.
- Add the veal and brown on all sides (do it in 2 batches to avoid overcrowding the pot).
- Add the wine to deglaze the pot and scrape any bits off the bottom.
- Add the broth, seasonings, onion/pancetta mixture, thyme and tomatoes.
- Simmer (don't boil) on low heat for 60 minutes.
- Add the potatoes and cook 10-20 minutes, until cooked through.
- Add the peas (if using) and stir in the Parmesan cheese.
- Remove from heat and serve with crusty bread.
Expert Tips:
- For even cooking, make sure the veal is cut into even pieces.
- You’ll also want your potatoes cut into roughly the same size pieces, about 1-inch cubes.
- Be careful not to overcook this stew. You don’t want the potatoes to get mushy. For the same reason, don’t add the potatoes to the stew too early.
- The veal should be browned in batches. If the pot is overcrowded, the veal will not brown properly.
- Don’t skip the step of deglazing. This releases the flavorful bits cooked onto the bottom of the pot.
- If you don’t have a Dutch oven you can use another heavy-bottomed pot. You’ll just want to make sure it’s large enough to fit all of the ingredients.
Nutrition
Danielle says
SO heartwarming and delicious!
Kathy says
Yum!! I had a little trouble finding the veal, but we finally got it at a little butcher here. Thanks so much!
Danielle says
Once you find that local butcher it changes your life!
janice says
Perfect for the colder weather we're having. The veal was just fall apart tender. So yummy!
Danielle says
Totally! We love a stew on a cold day 🙂