Veal stew


  1. Take the veal out of the fridge
  2. Leave it for about an hour to come up to room temperature
  3. Get a casserole dish ready
  4. Use meat tongs instead of pricking the meat in order to retain moisture
  5. Turn the heat up high
  6. Put the casserole dish on the heat and let it heat up
  7. Turn the heat down to medium/low
  8. Put the butter into the casserole dish
  9. Heat the butter until it bubbles 
  10. Put the veal into the casserole dish
  11. Brown the veal for about five minutes
  12. Add the vegetables and herbs to the casserole dish
  13. Add beer and/or wine and stock until the vegetables and meat are just covered
  14. Place the casserole dish on a low heat with the lid on
  15. Stir the veal and vegetables three or four times while they are cooking
  16. After it has stewed for about an hour, thicken the liquid and season to taste with herbs and/or spices
  17. Enjoy!

Steps stewing

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