Spring Veal Stew

By Mark Bittman

Updated Feb. 28, 2024

Spring Veal Stew
Erik Olsen/The New York Times
Total Time
1 hour
Rating
4(145)
Comments
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This is a wonderful springtime stew loaded with spring onions or shallots, fresh tarragon and peas. Much of the flavor comes from browning the veal cubes, but be careful: veal is pretty lean, so it doesn’t take long to dry out. Stewing it for 15 to 20 minutes (sometimes even less) with a little splash of white wine is all it takes. Add the peas at the end, and cook until they’re tender and warm — you don’t want to cook all the flavor out of them, especially if they’re fresh.

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Ingredients

Yield:4 servings
  • 1tablespoon extra virgin olive oil
  • 1tablespoon butter
  • 1½ to 2pounds veal cubes, no side larger than 1½ inches
  • 1sprig fresh tarragon, or ½ teaspoon dried tarragon
  • 1pound spring onions or shallots, peeled (if large, trimmed and halved), or scallions, each cut in 2 or 3 pieces
  • Salt and freshly ground black pepper
  • ½cup white wine or water
  • 1cup fresh shelled peas, snow peas or frozen peas
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

435 calories; 20 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 43 grams protein; 898 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put a 12-inch skillet over high heat, and a minute later add oil and butter. Add the meat, in one layer (if you use the larger amount of meat you may have to cook in batches). Cook, undisturbed, until the meat is nicely browned on the bottom, about 5 minutes.

  2. Step 2

    Add tarragon, onions and some salt and pepper. Cook, stirring occasionally, until onions soften and any meat stuck to bottom of pan is released, about 5 minutes. Add liquid, stir, reduce heat to low, and cover. Cook 30 to 40 minutes, or until the veal is tender.

  3. Step 3

    Uncover, add peas and raise the heat to medium. Cook about 5 minutes, until the peas are done. Adjust seasoning, garnish if you like and serve.

Ratings

4 out of 5
145 user ratings
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Comments

Sheila

Followed recipe exactly but at the end, the stew seemed it needed a bit more liquid. Made a slurry with wine and cornstarch and this made a brilliant light sauce. I'd suggest using baby carrots instead of peas if you only have frozen on hand. Shallots are delicious cooked like this as a vegetable. I'll use them again this way.

Sheri

I made the slurry as well, but used flour instead of the cornstarch. It made a great sauce. I didn't add any peas, carrots, etc. I put veal with sauce over egg noodles. The recipe was very easy and a keeper.

PeppaD.

The veal will be much more tender if you simply braise it gently, omitting the browning stage.

Nancy

I couldn't find fresh tarragon and assumed I had dried, nope. But I did have cilantro and it was delicious. My husband and I agreed, we will be keeping this recipe! I think it is impressive enough for dinner guests.

Carare

I had my doubts this was going to work and I was right. I followed the recipe exactly and the meat was very tough. So I just left it on the stove at very low heat for another hour. When I went back to it the meat was much more tender and it tasted great over egg noodles.

Sbright

Followed exactly, and veal was well browned. End result was tasteless.

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