EASY Veal Stew with Wine Peas and Carrots

Easy Veal Stew with Wine Peas and Carrots. Today, we decided to cook our mom’s delicious Veal Stew! It’s an easy recipe that yields tender, juicy, and flavorful meat. The veal always turns out incredibly moist and tender, so you won’t need to use a knife.

An Easy Veal Stew…

This easy veal stew is made with chunks of lean veal, white wine, onions, carrots, and peas. And it is Delish! Stews are always so comforting and satisfying, and ideal for weekend dinner. For more stew recipes, try Spring Veal Stew with Baby Peas, Prosciutto, and Wine and Beef Stew in Half the Time with Rice.

Why do we love this Veal Stew…

  • It’s a very light stew.
  • It melts in your mouth because the veal chunks are simmered in wine. 
  • All the flavors are infused with carrots and peas, making this so amazingly tasty. 
  • It is an all-in-one meal! 
  • Mom prepares this dish in 40 minutes and even less using only a few ingredients.
  • Like most stews, they get better the longer they sit, so we always make enough for two nights to enjoy it, even more, the second time, later in the week.

 

A forkful of veal stew with peas and carrots in a dinner plate.
 

What Kind of Veal Should We Buy?

  • One thing she does recommend when shopping for veal is to buy the veal from your local butcher rather than at the supermarket.  
  • You pay a little more for the chunks of veal, but you’re getting a higher quality of veal which comes from the leg of the animal (which is more tender) rather than the neck or shoulder which is what most supermarket sells. 
  • Plus, the less expensive veal is much fattier, and you must cook it much longer to get it as moist and tender.

How to Make this Veal Stew?

*You can follow along below with our simple directions, or jump down to the bottom for our full recipe card.

Ingredients Needed for This Veal Stew

For this recipe, you will need the following ingredients:

  • Lean Veal Chunks (for stew) – about 2 pounds
  • Frozen Peas and Carrots – you will need 1 package (16 ounces)
  • Olive Oil – you will need 2 tablespoons to saute the onions and veal.
  • Butter – choose unsalted butter or dairy-free butter, and you will need 1 tablespoon.
  • Onion – you will need 1 large onion and chopped.
  • White Wine – choose a good quality white wine, to deglaze the pan and flavor this stew, and you will need 3/4 cup.
  • Seasonings – some salt and cayenne pepper
  • Vegetable or Beef Stock – you will need 1 container of either broths, and about 3 cups.
Raw chunks of veal sitting on a piece of white wax paper.

Directions To Make It

1.  In a Dutch oven, or large saucepot, heat olive oil and butter on medium to high heat.

2.  Add onions and sauté for about 5 minutes, or until softened.

A large pot with raw onions cooking.

3.  Season veal chunks with 1/2 teaspoon of salt.  Place the veal into the pot.  Cook the veal and onions until the veal is brown and fully cooked, about 10 to 15 minutes.

A large pot with chunks of veal cooking inside.

4.  Add cayenne pepper and wine. Simmer on low heat for about 3 to 5 minutes. Stir occasionally.

5.  Open a package of frozen peas and carrots, place them into a colander, and rinse them under cool water.

A pot filled with frozen mix of peas and chopped carrots.

6.  When the wine has been reduced, add frozen peas and carrots, beef stock, and an additional 1/2 teaspoon of salt.  Bring to a full boil.

7.  Uncover and simmer the veal stew for 15 to 20 minutes, until the liquid has reduced slightly.  Stir occasionally.  Then taste for stew and season with salt and pepper to taste.  Turn off the heat and cover with a lid.  Allow the veal to sit in the broth for a few minutes.  

8.  Serve warm, with a side of whole-grain noodles or rice.  Serves 4 to 6

Storing and Reheating:

To Store: When the veal stew has completely cooled down, transfer it to a sealed container and store it in the fridge. It will stay fresh for up to 3 days.

To Reheat: Transfer the stew to a safe microwavable bowl, and press “reheat” for 1 minute increments until it is warm to your desire.

A plate with veal stew with peas and carrots and noodles.

Veal Stew with Peas and Carrots is an easy and satisfying meal.  Serve it with a side of egg noodles, steamed rice, or just plain crusty bread to dip in the juices.  Oh… and don’t forget some chilled white wine!

Give it a try, and you’ll be sure to crave it again. ENJOY!

More Tasty Stew and Veal Recipes You’ll Love! 

Yield: 4 to 6 servings

EASY Veal Stew with Wine, Peas and Carrots

A forkful of veal stew with peas and carrots in a dinner plate.

This Easy Veal Stew with Wine, Peas & Carrots is a light, flavorful stew that melts in your mouth. The stew is simmered in wine, which enriches the flavors of the carrots and peas. This all-in-one meal is incredibly delicious and satisfying.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 2 pounds lean veal chunks (for stew)
  • 1 package (16 ounces) frozen peas and carrots
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. butter
  • 1 large onion - chopped
  • 3/4 cup white wine
  • 1 tsp. salt- divided
  • 1/8 tsp. cayenne pepper
  • 3 cups vegetable or beef stock

Instructions

  1. In a Dutch oven or large saucepot, heat olive oil and butter on medium to high heat. Add onions and sauté for about 5 minutes, or until softened.
  2. Season veal chunks with 1/2 teaspoon of salt.
  3. Place the veal into the pot. Cook veal and onions until veal is brown and fully cooked, about 15 minutes.
  4. Add cayenne pepper and wine. Simmer on low heat for about 3 to 5 minutes. Stir occasionally.
  5. Meanwhile, open a package of frozen peas and carrots, place them into a colander, and rinse them under cool water.
  6. When the wine has been reduced, add the frozen peas and carrots, beef stock, and an additional 1/2 teaspoon of salt.
  7. Bring to a boil. THEN leave uncovered and simmer the veal stew for 15 to 20 minutes, until the liquid has reduced a little. Stir occasionally. Taste for stew and season with salt and pepper to taste. Turn off the heat and cover with a lid. Allow the veal to sit in the broth for a few minutes. Serve warm, with a side of whole-grain noodles or rice.
  8. yields: 4 to 6 servings

Nutrition Information:

Yield:

4 to 6 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 355Total Fat: 33.5gSaturated Fat: 12.1gCarbohydrates: 4.8gFiber: 1.5gSugar: 1.8gProtein: 9.8g

Did you make this recipe?

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EASY Veal Stew with Wine, Peas & Carrots by 2sistersrecipes.com

If you try our recipe for easy veal stew with wine, peas, and carrots, let us know and leave a comment with a star rating! 

HAPPY Cooking!  🙂

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Welcome! From Anna and Liz

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6 Comments

    1. That's funny… I did as well, but then we moved to the South, somehow my pressure cooker never appeared again, so I manage to make my stews without it. Its been fine cooking on stove-top ever since! Thanks again!!