Herbed Veal Stew
Herbed veal stew offers tender veal chunks simmered in a savory broth with aromatic herbs, perfect for comforting meals and family gatherings.
Ingredients
Instructions
- Brown the veal in vegetable oil.
- Saute the onion in remaining fat for 3 minutes.
- Return the veal to the kettle; sprinkle with salt and flour.
- Stir for 1 minute over medium heat.
- Dissolve the beef bouillon cubes in hot water and add to the kettle.
- Add bay leaf and marjoram.
- Bring the stew to a boil.
- Cover and simmer for 1 1/2 to 2 hours.
- Serve the stew over rice.
Tips & Substitutions
For added depth, consider adding garlic or a splash of red wine while browning the veal. If you want a thicker stew, you can increase the flour to 2 tablespoons or add a cornstarch slurry towards the end. Fresh herbs like thyme or rosemary can also enhance the flavor. If veal is unavailable, beef stew meat works well as a substitute.
Serving Suggestions
Serve the herbed veal stew over fluffy rice or with crusty bread to soak up the rich broth. For a complete meal, pair it with a simple green salad or steamed vegetables. This dish also pairs beautifully with Mini Sausage Pizza for a hearty gathering.
Storage & Reheating
Store leftover herbed veal stew in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of water if necessary to maintain moisture. You can also microwave it in a covered dish, stirring occasionally, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Herbed Veal Stew contains roughly 1058 calories, with 23g protein, 183g carbohydrates, and 51g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (221% of the Daily Value), and calcium (153% of the Daily Value). Note that it is relatively high in sodium, at 2211mg per serving (96% 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 a slow cooker for this recipe?
Yes, you can adapt this recipe for a slow cooker. After browning the veal and sautéing the onion, transfer everything to the slow cooker. Add the bouillon and water, along with the herbs, and cook on low for 6-8 hours or on high for 3-4 hours.
What should I do if the stew is too salty?
If your stew turns out too salty, try adding a peeled and quartered potato while it simmers. The potato will absorb some of the excess salt. You can also dilute it with additional water or broth, adjusting the seasoning as needed.
Can I freeze the stew?
Yes, this stew freezes well. Allow it to cool completely before transferring to a freezer-safe container. It can be stored for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove or in the microwave.
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).