Veal Stew with Baby Peas

Our Italian-style Veal Stew with Baby Peas is simmered with white wine, vegetable stock, and prosciutto, and will make an outstanding meal that’s easy. 

Italian-Style Recipe for Veal Stew

This is an Italian recipe for veal stew with baby peas that doesn’t require hours and hours to make. You can easily make this one on stove-top and simmer it in white wine and vegetable broth which helps tenderize the veal.

Baby peas and prosciutto are the secret ingredients to giving this veal stew a ton of flavor. This is a favorite recipe from our Mom, and it is very light and so tasty. Delish!  Serve this stew with some crusty bread, or a side, like easy garlic mashed potatoes to help absorb all the juices and flavors with this stew. Yum!

The veal turns out so moist and tender, it practically melts in your mouth, and therefore, there’s no need to use a knife at the table either.

A hearty veal stew like this one can easily become a cook’s favorite.  Simply because it makes enough to feed the family and it’s considered to be a one-dish meal.

 

Ingredients Needed for Veal Stew with Baby Peas

For our veal stew recipe, you will need the following ingredients:

• 1 + 1/2 pounds lean veal chunks (for stew)
• 2 Tbsp. olive oil
• 1 Tbsp. butter
• 1 medium onion – chopped
• 2 slices of prosciutto, chopped
• 3/4 cup white wine
• 2 package(16 ounces) frozen peas, rinsed
• 1/2 tsp. salt
• 1/8 tsp. cayenne pepper
• fresh cracked pepper to taste
• 1/4 cup fresh chopped parsley
• 2 cups beef or vegetable stock

How to Make Veal Stew with Baby Peas?

This recipe will take about 30 minutes to cook, but there are a few steps to prepare the veal:

1. Lightly season veal chunks with salt and black pepper, and set the veal aside to warm up at room temperature, about 20 minutes.

2. In the meantime, you can prepare to make a side dish to complete the veal stew, such as mashed potatoes, polenta, rice, or noodles.

3. 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 translucent and softened.

4. Add the chunks of veal and cook veal, along with the onions until the veal is fully cooked about 10 to 12 minutes. Then toss in chopped prosciutto and let it brown, about 1 minute, and add the cayenne pepper and wine.

5. Cover, and simmer on low heat, stirring occasionally, until the wine has been reduced a little, about 5 minutes. Add frozen peas, fresh parsley, and stock. Bring to a low boil. Cover and simmer the stew for 30 minutes, or until the liquid has reduced a little, stirring occasionally. Taste the broth of the stew, and season with salt and pepper to taste. The veal should be very tender to the bite. Turn off the heat, keep covered, and set it aside, allowing the veal, peas, and broth to sit for an additional 15 to 20 minutes more before serving. Taste, adjust the seasonings, if needed, then serve.

Storing…

Store any leftovers in a sealed container and keep it chilled in your refrigerator. It will stay fresh for up to 3 days. If you wish to freeze leftovers, you can do so, but not for more than 1 month.

A Delicious Meal Your Family Will Love

Veal Stew is a delicious meal alone and can be served with some crusty Italian bread, or maybe a leafy green salad. Sometimes we like to serve it with a side of cooked rice, creamy mashed potatoes, or polenta to go with it.

My family loves any one of those sides to soak up some of the juicy flavors and gravy the stew makes.  Don’t worry, if you prefer to skip serving a starchy side with this veal stew, it still makes a satisfying meal.

And, of course – if you like fine wine as much as we do,  then don’t forget to pour a glass of red wine, or choose any from our 11 Wines to Pair with Food to give the final touch to a perfect meal!

Enjoy! 

 

More Italian Recipes For Veal

• Easy Veal Stew with Wine, Peas and Carrots
• Pasta with Veal in Lemon Sauce
• Veal Piccata with Lemon and  Capers
  

Are you cooking with us?  If you try Spring Veal Stew with Baby Peas, let us know and leave a comment along with a star rating in the recipe card above! Sharing your insights and experience will not only help our readers but will help up too!

Happy Cooking! 😉

Thanks for stopping by!

Anna and Liz