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Veal Stew

This stew is absolute comfort food marinating the richness of a full-bodied red wine with, rosemary, garlic and Ontario veal. This winning combination results in a hearty stew ideally served over egg noodles.

 3 lbs (1.5 kg) Ontario veal shoulder, cubed
 ½ tsp (2 mL) each, salt and freshly cracked pepper
 6 bay leaves
 2 sprigs fresh rosemary
 4 garlic cloves, peeled (2 minced, 2 sliced)
 1 1/2 cups (375 mL) dry full-bodied red wine
 2 tbsp (30 mL) all purpose flour
 2 tbsp (30 mL) canola oil
 6 anchovy fillets
 ½ cup (125 mL) black olives, pitted
 2 14 oz. (425 g) cans of plum tomatoes

In a large bowl, add cubed veal and season with salt and pepper. Add bay leaves, rosemary, minced garlic and red wine. Cover and refrigerate; marinating for at least one hour, but preferably overnight.


Drain veal, reserving marinade in bowl on the side. Dust the veal pieces with flour. In a Dutch oven or large oven-proof skillet with fitted lid, heat oil over medium-high heat. Working in batches, cook veal until brown on all sides, about 8 minutes per batch. Using a slotted spoon, transfer browned veal to a plate.


In same skillet, add sliced garlic and fry until golden brown, about 1 minute. Add anchovies, olives, tomatoes and veal along with reserved marinade. Bring to a boil, cover with lid and transfer to a 350 F (180 C) oven and bake for 1-1/2 hours. Skim off any oil collected on top of sauce and stir. Serve over egg noodles with a side salad.

Cook's Notes:

Makes 6 to 8 servings