Veal Stew

  • serves 8

Chunks of melt-in-your-mouth tender veal with colourful vegetables in a creamy sauce is a meal in itself.

112 Ratings
Directions for: Veal Stew


2 lb(s) stewing veal

2 Tbsp vegetable oil

2 cup sliced fresh mushroom

1 cup chopped onion

1 cup chopped celery

3 cup chicken broth

2 tsp salt

1 Tbsp dried thyme leaves

3 cup peeled cubed potato

3 cup sliced carrot

2 cup frozen peas

6 Tbsp all purpose flour

2 ½ cup Natrel Lactose Free Milk


1. CUT veal into 1-inch (2.5 cm) cubes. Brown, in batches, in hot oil in large saucepan. Remove from pan. Add mushrooms, onion and celery to pan. Brown lightly until softened. Return meat with broth, salt and thyme to pan. Bring to a boil. Reduce heat; cover and simmer 1 hour. Add potatoes and carrots. Simmer 30 minutes longer. Add peas.

2. COMBINE flour and milk, mixing until smooth. Gradually stir into saucepan. Cook, stirring constantly until mixture comes to a boil and thickens. Serve hot with lots of bread for dipping in the gravy.

3. Tip: Adjust salt to taste. If using water rather than chicken broth you may like more. Add freshly ground pepper if desired. Stew is always nice reheated, so plan on leftovers.

See more: Natrel, Soup, Beef, Vegetables, Winter, Main, Dinner


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