Diane'S Veal Stew
Diane's Veal Stew offers tender veal cooked with olives, artichokes, and herbs, creating a savory Mediterranean flavor perfect for comforting family dinners.
Ingredients
- 2 lb. veal stew meat
- 2 cloves garlic, minced
- 1 yellow onion, chopped ⓘ
- 1/4 tsp. thyme ⓘ
- 1/4 tsp. herbs de Provence ⓘ
- 2 rashers bacon, diced ⓘ
- 2 Tbsp. dry vermouth ⓘ
- 1 can chicken broth ⓘ
- 1/4 tsp. salt ⓘ
- 1/4 tsp. pepper
- 1/3 small can chopped olives ⓘ
- 12 pitted olives ⓘ
- 1/2 lb. small mushrooms ⓘ
- 1 can artichoke bottoms ⓘ
Instructions
- Sauté onion, bacon, chopped olives, and herbs until soft.
- Remove from pan and sauté veal until lightly browned all over.
- Return all ingredients to a heavy casserole and sprinkle with flour.
- Add chicken broth, garlic, thyme, herbs de Provence, salt, and pepper; simmer for about 1.5 hours or until meat is tender.
- If necessary, add extra water to just cover ingredients.
- Meanwhile, sauté mushrooms and artichokes in butter until lightly cooked.
- Add mushrooms and artichokes to the stew.
- Add pitted olives and stir.
- Simmer for about 10 more minutes.
- Serve with rice or noodles.
Tips & Substitutions
For a richer flavor, consider marinating the veal in the dry vermouth for a few hours before cooking. You can substitute the veal with beef stew meat if desired. If you prefer a thicker stew, add a bit more flour when combining the ingredients. Using fresh herbs instead of dried will enhance the dish's aroma and taste.
Serving Suggestions
Serve this hearty veal stew over a bed of creamy mashed potatoes or alongside rice pilaf for a complete meal. It also pairs beautifully with crusty bread to soak up the delicious sauce. For a fresh contrast, consider a side salad with a light vinaigrette.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the stew on the stove over low heat, adding a splash of water or broth if it has thickened too much. This will help maintain its flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Diane'S Veal Stew contains roughly 518 calories, with 16g protein, 90g carbohydrates, and 14g fat. It is an excellent source of vitamin C (203% of the Daily Value), iron (121% of the Daily Value), and dietary fiber (66% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2347mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen veal stew meat?
Yes, you can use frozen veal stew meat. Just make sure to thaw it completely before cooking. This will ensure even cooking and prevent the meat from becoming tough. Adjust the cooking time if necessary, as frozen meat may take slightly longer to cook through.
What can I substitute for chicken broth?
If you don't have chicken broth on hand, vegetable broth or beef broth can be used as a substitute. Each will impart a slightly different flavor to the stew, but they will still create a delicious dish. Just be mindful of the salt content in the broth you choose.
Can I add more vegetables to the stew?
Absolutely! Feel free to add more vegetables such as carrots, potatoes, or green beans. Just be sure to adjust the cooking time accordingly, as some vegetables may require longer to become tender. This is a great way to customize the stew to your taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).