Veal Stew

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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!

Overhead view of veal stew in a bowl with a spoon inserted into it.

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 to try these pan seared veal chops with truffle butter, this sous vide osso buco or these sous vide veal chops with miso mushroom sauce!

And is veal is not your thing (not sure why you would be here but ok), this stewed duck is ultra incredible and comforting.

Why this recipe works

The recipe saves time as there’s no need to marinate the veal. 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 dinner during the week.
This stew is the perfect comfort food for chilly weeknights but also elegant enough to serve at a dinner party!

Ingredients

The following is an overview of some of the ingredients needed for this recipe. For the full list of ingredients and quantities, please see the recipe card below.

You’ll need 1 pound of veal stew meat. The best cuts for stewed veal are usually chuck or round roast.

Pancetta adds incredible flavor to this stew recipe. This is cured pork belly that hasn’t been smoked. You’ll need 4 ounces of diced pancetta. If you don’t mind a smoky flavor, you can replace it with diced bacon.

A ¼ cup of white wine is used to deglaze the pot after the veal and pancetta are browned. For the best flavor, avoid cooking wines. I like to use a dry white wine like sauvignon blanc.

The base of the stewing liquid is 5 cups of chicken stock. To control the amount of salt in the recipe, I recommend using a low sodium broth. I normally use this homemade crockpot chicken broth.

One tablespoon of truffle seasoning adds a real black truffle flavor to the stew. I recommend Sabatino Tartufi.

For additional veggies and flavor, the recipe calls for a can of diced tomatoes. Make sure you drain the can of liquid so the stew isn’t too watery.

What’s a stew without potatoes?! This recipe calls for ½ pound of gold potatoes. You’ll want to cut them into 1-inch cubes. If you go with another type of potato, just make sure it’s a variety that holds its shape when boiled.

While 1 cup of peas is optional, I like to add them sometimes for extra veggies. I normally use frozen green peas when I do this.

Step by step instructions

Heat a Dutch oven (or large pot) over medium heat and add the pancetta.

Pancetta browning in a Dutch oven on the stovetop.

Cook for 3-5 minutes, then add the onions and garlic. Cook for 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).

Pieces of veal browning in a Dutch oven on the stovetop.

Add the wine to deglaze the pot and scrape any bits off the bottom.

Add the broth, seasonings, onion/pancetta mixture and tomatoes.

Simmer (don't boil) on low heat for 60 minutes.

Veal stew in a Dutch oven on the stovetop.

Add the potatoes and cook for 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

You can buy veal stew meat or buy a roast and cut it up yourself.
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.
If you don’t want to use wine in this recipe, just use some more chicken stock to deglaze the pot.
Don’t skip the step of deglazing. This releases the flavorful bits cooked onto the bottom of the pot.
You can use beef broth instead of chicken broth if you prefer. We love this slow cooker beef bone broth recipe.
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.

Side view of a bowl of veal stew with a spoon lifting some out.

Common questions

What cut is veal stew meat?

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.

Do you need to brown the cubed veal first?

Yes, browning the veal in batches first adds rich flavor to the stewing liquid.

Can you use beef in place of veal in this stew?

Absolutely! You can use stew beef in place of the veal stew meat.

How do you thicken veal stew?

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.

How do you serve stewed veal?

We love it on its own with some crusty bread but you can serve it over noodles or rice like this Instant Pot jasmine rice.

Close up view of stewed veal with potatoes and chopped herbs on top.

Storage and freezing instructions

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.

If you want to freeze this stew, just place it in a freezer safe container. It should last in the freezer for up to 3 months. I suggest leaving out the potato as it’ll be mushy once thawed and reheated.