Spring Veal Stew with Baby Peas, Prosciutto and Wine. Tender chunks of veal are simmered with white wine, vegetable stock, fresh parsley, prosciutto and baby peas for 30 minutes makes an easy and outstanding meal for dinner. This has to be one of our favorite veal stews from our Mom. It’s very light and SO delicious! And, we love having one of her favorite sides, like her easy garlic mashed potatoes to help absorb all the juices and flavors with this stew. Yum!
This is a classic Italian veal stew 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. 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-pot wonder, or a one-dish meal.
Veal Stew is simple enough to serve with some crusty Italian bread, or maybe a leafy green salad as a side.
Sometimes I like to serve it with a side of steamed rice, or mashed potatoes, or even 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’s still makes a satisfying one-dish 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 to give the final touch to a perfect meal!
- 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
- ¾ cup white wine
- 2 package(16 ounce) frozen peas, rinsed
- ½ tsp. salt
- ⅛ tsp. cayenne pepper
- fresh cracked pepper to taste
- ¼ cup fresh chopped parsley
- 2 cups beef or vegetable stock
- Lightly season veal chunks with salt and black pepper, and set the veal aside to warm up at room temperature, about 20 minutes. In the meantime, you can prepare to make a side dish to complete the veal stew, such as mashed potatoes, polenta, rice, or noodles.
- In a Dutch oven or large sauce pot, heat olive oil and butter on medium to high heat. Add onions and sauté for about 5 minutes, or until translucent and softened.
- Add the chunks of veal and cook veal, along with the onions until veal is fully cooked, about 10 to 12 minutes. Add chopped prosciutto and let it brown, about 1 minute.
- Add cayenne pepper and wine. 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 additional 15 to 20 minutes more before serving.
- Transfer the veal stew into a deep serving dish. Serve warm.
- Yields: 4 to 6 servings