Name: Spring Veal Stew
Ingredients: 1/3 c olive oil; 1 large onion, peeled and sliced; 3 lbs veal cubes; 1 c flour; 1 c white wine; 1 garlic clove; 2-3 cups chicken broth; Salt and pepper; 1/4 cup fresh chopped parsley; Zest of 1 lemon

This Spring Veal Stew is perfect when that spring weather is in full swing! Veal stews are the comfort food that will bring warmth to your home and table during any season. A white wine base creates the perfect light flavored stew for the season.

This perfectly delicious veal stew is lemony and light and would be great for family dinner. It’s so easy to prepare and you won’t believe how these simple ingredients are transformed into this fragrant dish in a short amount of time. Tender veal cubes are braised in a white wine and lemon sauce that pairs so well with toasted bread or even pasta for a main course. The veal is fork tender and so delicious. Not only is it good for dinner, but it warms up well for lunch the next day too!

Stews are great for any occasion, especially for feeding a crowd. Check out some of our other stew meat recipes here! Stew meat is such a versatile protein, and creates delicious dinner such as this Spring Veal Stew. Feel free to make this stew your own by adding the vegetables your family enjoys, or that happen to be in season.

Special thanks to Daniela’s Dish for developing this recipe, check out more of her delicious creations at the link.

Instructions

Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook a few minutes.

Meanwhile coat the veal cubes in the flour and add to the Dutch oven with the onions. Brown the veal on all sides, about 5-6 minutes.

When the veal has browned add the wine, scraping up the brown bits on the bottom of the pan. When the wine begins to bubble and thicken add 2 cups of the chicken broth and season with salt and pepper.

Cover the Dutch oven and simmer on low for about and hour until the veal is very tender. Stir occasionally and add more chicken stock if needed.

When the veal is tender, stir in the parsley and lemon zest.

Serve over toasted bread or pappardelle pasta.