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Veal stew
Main dishes

Veal stew

Veal stew

Invite your ski friends over, there's plenty for everyone. It's even better prepared the day before seeing how this stew reheats well and the flavours will have had even more time to develop. A little effort at first, but then you won't have to think about it any more!

Preparation 15 min
Cooking time 2h
Portions 6-8



  1. Preheat oven at 325F.
  2. 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.
  3. While onions are cooking, cut cube veal into 1 inch pieces. Remove cooked onions from pot and place in a bowl.
  4. Add 2 tablespoons of olive oil in pot. Heat for one minute. Add cubed veal pieces and brown evenly. Add the white wine while scraping the bottom of the pot. Add chicken broth, the jar of Stefano tomato basil sauce, bay leaf, thyme, salt, pepper and cooked onions. Cover and transfer in the oven for 1h30 minutes.
  5. Add potatoes, sliced carrots and cook for another 20 minutes or until tender.
  6. Toss Brussels sprout leaves in olive oil and sear in hot pan until chard. Salt and pepper to taste. Serve family style and top with Brussels sprouts.  
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