49 veal stew recipes

German veal schnitzel topped with stewed tomatoes, white asparagus, and fresh mushrooms, pan-seared in butter with paprika. Serve with pureed potatoes for a classic Bavarian dinner.

Haricot Vert are tender French string beans. Use regular string beans if your supermarket doesn't carry them.

Keftethes from Pontos, Greek meat patties with veal, pork, fresh herbs, tomato, and vinegar. Shallow-fried until puffed and golden, served with fried potatoes.

Veal ragout with red pepper braises cubed veal in white wine, plum tomatoes, and herbs, then finishes with sweet bell pepper and a bright lemon-garlic gremolata over fresh fettuccine.

Classic French blanquette of veal with cauliflower in a velvety white roux sauce finished with sour cream. Slow-simmered tender veal stew, lightly nutmegged. Serve over rice pilaf or buttered noodles.

Veal ragout simmered with carrots, celery, potatoes, peas, tomato paste, garlic, and marjoram. A classic one-pot stew with golden-browned veal in a rich, savory gravy.

Blanquette of veal is a classic French white stew with tender veal, cauliflower, and a silky sour cream and lemon sauce. Bistro comfort served over rice or noodles.

A hearty sausage stew built on browned veal and Italian sausage, slow-simmered with potatoes, stewed tomatoes, peppers, green beans, herbs, and three melting cheeses.

Veal stew browned on the stovetop then finished in the microwave with beef bouillon, mushrooms, tomato, and onion in a flour-thickened sauce. Fork-tender veal in under 40 minutes.

Traditional mincemeat filling with beef, suet, green tomatoes, tart apples, raisins, and warm spices. Canned with brandy for holiday pies, makes 3 quarts.

Danish frikadeller meatballs: traditional pan-fried Scandinavian meatballs from twice-ground veal and pork, served with browned butter, potatoes, and stewed cabbage.

Veal braised with onions and cucumber, topped with crumbled sheep cheese, fresh dill, and tomato. Balkan-style stew served with warm flatbread.

Veal and mushroom ragout with leeks, bacon, artichoke hearts, and dry vermouth braised in a casserole. A hearty French-inspired stew served over rice.

Butter-sauteed veal rounds topped with stewed tomatoes, white asparagus, and fresh mushrooms in a German-inspired one-pan dish with rich pan juices.

Veal paprika with mushrooms, sour cream, and caraway seeds cooked entirely in the microwave. A quick Hungarian-style stew served over noodles in 40 minutes.

Veal in a Dijon mustard cream sauce with honey, shallots, and white wine. Works with medallions for a quick dinner or stew meat for a slow braise.