Summer Veal Stew

Summer Veal Stew

Summer Veal Stew, who say’s that stew cannot be enjoyed  in the summer!   This Veal Stew, is a summer version of the classic recipe.  What I love about this dish, prepare it, then, instead of eating it hot, let it come to room temperature.  At an ambient temperature,  you can taste and enjoy all the delicious levels of flavor incorporated in this recipe, the savory sage and thyme, the sweetness of the peas and carrots with the liveliness of the lemon.  These flavors, mixed with the wine braised juiciness of the veal are just perfect. Summer Veal Stew,  Let’s Cook!

Summer Veal Stew

A lovely, summer version of a classic stew.  Can be enjoyed at room temperature on a hot summer day

Servings 4


  • 2 lbs Veal stewing meat, cut into large bite sized pieces
  • 3/4 lb Carrots approximately 6 medium size
  • 3/4 lb Spring onions, red or white approximately 6-8 medium sized knobs
  • 3/4 lb Celery stalks approximately 4 large
  • 2 Garlic cloves
  • 2 cups Peas, fresh or frozen
  • 2 cups Chicken broth
  • 1 cup White wine, dry
  • 1/4 cup Extra virgin olive oil
  • 1/2 cup flour
  • Salt seasoning mix i.e.. Montreal Chicken seasoning
  • Lemon Peel to taste
  • handful Fresh Sage chopped
  • 5-6 Sprigs Fresh Thyme
  • Salt and Fresh ground pepper to taste


  1. Add salt seasoning mix to the flour, on a plate, prep board or piece of parchment paper lightly flour the chopped veal

  2. Add olive oil in a dutch oven skillet with a lid, large enough to hold meat and vegetables, heat oil and brown the veal, turning to get veal golden brown on all sides, remove the meat and place on a plate

  3. Add the chopped garlic,  carefully add the wine, on medium high heat,deglaze the pan, scrape the brown bits off the pan mixing with the wine

  4. Chop the vegetables, carrots, celery and onions into bite sized pieces add to the skillet, put the veal and it's juices back into the pan, add broth, thyme, sage and the zest of 1 lemon, salt and pepper

  5. Turn heat to a low, simmer covered for at least 1.5 hour stirring occasionally, remove the cover, add the peas and cook for the remaining 1/2 hour.  The sauce should be reduced to a gravy consistency, adjust salt and pepper

  6. Serve immediately or let the stew come to room temperature.

Buon Appetito! Below are some of my favorite cooking tools, one’s that I used for this recipe, enjoy! Mickey

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