Veal Lemon Stew

Sunday, February 9, 2014
A light Veal Lemon delicious stew simmered with white wine and tomato sauce that makes this meat fork tender.

Perfect served over mashed potatoes or polenta

With just a hint of lemon and fragrant herbs, this finishes off this dish perfectly.

Easy enough to serve any weeknight or to guests when hosting a dinner party.

Easy Gourmet Style Veal Stew

This is an easy veal stew recipe and perfect for a light meal.

Made on the stovetop or after searing you can even make this in a slow cooker.

This stew is packed with fresh vegetables and is very hearty perfect for cooler months when you need good old-fashioned comfort food.

Other Boneless Meat Substitutions

  • cubed pork
  • cubed beef
  • cubed venison
  • cubed lamb
  • cubed chicken

Tips and Serving Suggestions for Veal Lemon Stew

  1. over garlic bread
  2. side of pasta
  3. boiled white rice
  4. over baked potatoes
  5. on top of polenta
  6. puree the carrots, celery, onion, and garlic in a food processor
  7. use fresh whole plum tomatoes pureed when in season
  8. only use freshly grated lemon
  9. Making polenta or mashed potatoes using chicken broth instead of water or milk is a wonderful substitute 

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If you love stew, this is super easy and anything can go in it!

This comforting stew is delicious and is perfect every time no matter what goes in the pot!

Veal Lemon Stew

Veal Lemon Stew
Yield: 6
Author: Claudia Lamascolo
Prep time: 15 MinCook time: 1 H & 30 MTotal time: 1 H & 45 M
A light lemon delicious veal stew simmered with white wine and tomato sauce. Perfect served over mashed potatoes or polenta


  • 3 tablespoons olive oil
  • 3 pounds boneless veal cubed
  • 3 tablespoons butter
  • 3 tablespoons finely minced garlic
  • 1 or 2 celery ribs minced fine
  • 1 small onion, finely chopped
  • 1 large carrot chopped fine in small bits
  • 2 cups dry white wine
  • 1 1/2 cups crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 sprig of rosemary (remove from sauce after 20 minutes of simmering)
  • 2 tablespoons chopped flat-leaf parsley
  • 2 teaspoons finely grated lemon zest
  • salt and cracked ground black pepper to taste
  • cayenne pepper for heat to taste is optional


  1. Place the olive oil in a large deep cast iron skillet or Dutch oven and heat the olive oil.
  2. Add the veal with a little salt and pepper to taste and saute on medium heat until golden browned stirring and turning, this should take around 5 to 6 minutes.
  3. Place the veal in a covered dish and keep it warm.
  4. Note: to save time add the garlic, onion, celery, and carrots to a food processor and pulse until small chunks.
  5. In the same pan melt the butter and add the garlic, carrots, celery, and onion and saute for around 3 or 4 minutes until fragrant but not browned, just until softened.
  6. Add in the wine and simmer until reduced in half, about 12 minutes.
  7. Stir the tomatoes, oregano, parsley, sprig of rosemary (remove after 20 minutes), and veal in the mixture.
  8. Cover and simmer over low heat, stirring, and simmer the veal until tender for around an hour.
  9. Add the lemon zest then add salt, pepper, and cayenne pepper to taste.
  10. Serve with mashed potatoes or polenta.

Nutrition Facts



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veal lemon stew, veal meat stewed, veal with wine and tomato sauce, veal recipes,
veal recipes, veal stew recipes, one pan recipes. comfort food
Italian, Greek

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Veal Parmigiana

Chicken with Lemon Pasta

1 comment

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