Veal Stew

14 Ratings
  • prep time 0 min
  • total time 0 min
  • serves 8
Veal Stew

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

Beef, Dinner, Main, Natrel, Winter

 Courtesy of:


2 pounds stewing veal

2 tablespoons vegetable oil

2 cups sliced fresh mushroom

1 cup chopped onion

1 cup chopped celery

3 cups chicken broth

2 teaspoons salt

1 tablespoon dried thyme leaves

3 cups peeled cubed potato

3 cups sliced carrot

2 cups frozen peas

6 tablespoons all purpose flour

2 ½ cups 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: Beef, Dinner, Main, Natrel, Winter

comments powered by Disqus