Tender, tasty, and wrapped in a thick and succulent sauce, the veal stew with white wine is a great classic for the cold months: perfect to serve on a winter evening, perhaps accompanied by a soft mashed potatoes, to warm up with a delicate but flavorful dish. In winter, stews and slow-cooked meats are among the most loved recipes precisely because of their ability to comfort body and spirit; I usually prefer beef, like pot roast or braised meat with polenta, but veal also knows how to be appreciated, especially for its practicality. Unlike beef, veal stew requires only an hour and a half of cooking to become very tender, with a truly excellent final result. To enhance its delicate flavor, I chose a simple preparation, with white wine and vegetable broth, a few essential aromas like onion and a clove of garlic (to be removed halfway through cooking) and, if available, a few sage leaves: the bare minimum to enhance a meat that needs nothing else and make this veal stew with white wine balanced and fragrant.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 525.05 (Kcal)
- Carbohydrates 5.79 (g) of which sugars 0.74 (g)
- Proteins 38.03 (g)
- Fat 35.05 (g) of which saturated 13.61 (g)of which unsaturated 15.27 (g)
- Fibers 0.32 (g)
- Sodium 451.88 (mg)
Indicative values for a portion of 275 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Veal Stew with White Wine
If you are celiac, you can flour the meat using fine gluten-free rice flour.
- 1.76 lbs veal
- 1/4 onion
- 1 clove garlic
- 0.71 oz all-purpose flour (or fine gluten-free rice flour)
- 2 tbsps extra virgin olive oil
- 0.71 oz butter
- 5 oz dry white wine
- as needed vegetable broth (about 10 oz)
- 1 pinch salt
- as needed pepper
- 2 leaves sage
Tools
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Pan non-stick and with a thick bottom and lid
How to Prepare Veal Stew with White Wine
To prepare the stew with white wine, start by placing the veal cut into cubes of about 1 inch/1.25 inches on each side in a large bowl. Season it with a good pinch of salt and a grind of pepper (1). Mix with your hands to distribute the seasoning evenly. Then add the flour and mix again until the meat is well floured (2).
Finely chop the onion. In a large non-stick pan with a thick bottom, add oil and butter (3) and heat them well. Add the chopped onion and the whole garlic clove (4) and let them sauté gently, being careful not to burn the onion.
Then add the stew (5) and brown it over low heat for 4-5 minutes, stirring often, so that it colors on all sides (6).
At this point, raise the heat and deglaze with white wine (7). Mix well and let the alcohol part of the wine evaporate for a few seconds, then adjust the heat to medium-low intensity and also add the hot broth (8). For now, just add 200 ml, the rest, if necessary, you will add during cooking, if the base dries out too much. Also add the sage leaves.
Cover with a lid (9) – ideally one of those with a small hole for steam release – and let the veal stew with white wine cook gently for 1 hour and 30 minutes. After about 20 minutes, remove the garlic clove, before it disintegrates and becomes impossible to find. During cooking, occasionally stir the meat and add a little hot broth, but only if you think the sauce is too tight. After the cooking time, remove the lid and let the base thicken (10).
Serve the veal stew with white wine as a main course, accompanied by mashed potatoes or some polenta.
Storage
The veal stew with white wine can be stored in the refrigerator for 2-3 days, closed in an airtight container. Allow it to cool completely before storing.
Variants
– Veal stew with white wine without butter: eliminate the butter and use only extra virgin olive oil for a lighter version.
– In a pressure cooker: use only 3.4 oz of broth and cook for about 20 minutes from the whistle.
FAQ
What type of white wine is best to use?
A dry and non-aromatic white wine, such as a Trebbiano or a Pinot Grigio. It’s best to avoid very fragrant wines.
How to prevent the meat from becoming tough?
By using the right cut (shoulder, chuck, or knuckle of veal), cooking over low heat and not cutting the times too short: although veal cooks faster than beef, it still needs a gentle and prolonged cooking.
