Description

This hearty veal stew recipe, Tomato Herb Red, features tender veal simmered with tomatoes, herbs, and aromatic vegetables, making for a deeply flavorful and comforting meal. It’s an easy, high-protein, family-friendly dish perfect for a nourishing dinner.

Ingredients

Scale

1.5 lbs veal stew meat, cubed (opt for tender cuts for quicker cooking)
2 tbsp olive oil (for browning)
1 large onion, chopped (adds sweetness)
2 carrots, chopped (earthy depth)
2 celery stalks, chopped (aromatic base)
3 cloves garlic, minced (flavor boost)
1 (28 oz) can crushed tomatoes (provides a rich tomato base)
1 cup beef broth (liquid for simmering)
0.5 cup red wine (optional, enhances flavor, or use extra broth)
2 bay leaves (subtle aroma)
1 tbsp dried Italian herbs (oregano, basil, thyme blend, or use fresh herbs for more vibrancy)
Salt to taste
Pepper to taste

Instructions

Sear the Veal: Pat the veal dry thoroughly; this helps achieve a nice crust. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Sear veal in batches, without overcrowding the pot, until browned on all sides (about 2-3 minutes per side). Remove the browned veal and set it aside; the meat should look deeply colored.
Sauté Aromatics: Add chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until they soften and the onion becomes translucent (about 6-8 minutes); the vegetables should look glossy. Then, add the minced garlic and cook for 1 minute more until it becomes fragrant; you’ll smell its sweet aroma.
Deglaze and Simmer: Pour in the red wine (if using) and use a wooden spoon to scrape up any browned bits from the bottom of the pot; this adds immense flavor. Stir in the crushed tomatoes, beef broth, bay leaves, Italian herbs, salt, and pepper. Return the seared veal to the pot, ensuring it’s mostly submerged in the liquid. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook until the veal is fork-tender. Cook for at least 90 minutes (1 hour 30 minutes – 2 hours); the stew should bubble softly. If the stew looks too thin, simmer uncovered for the last 30 minutes, or mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in.

Notes

The veal should pull apart easily with a fork when done. If the stew is too thin, simmer uncovered for the last 30 minutes or thicken with a cornstarch slurry. Consider organic veal or gluten-free broth for enhanced quality, or chuck roast for a budget-friendly option.

Prep Time: 20 minutes
Cook Time: 110 minutes
Category: Main Course
Method: Stewing
Cuisine: European

Nutrition

Serving Size: 1.5 cups (380 g)
Calories: 400 calories
Sugar: 8 g
Sodium: 600 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 90 mg

Keywords: hearty veal stew, tomato, herb, easy dinner, family-friendly, high-protein, comfort food, meal prep, Dutch oven