Tuscan Style Veal Stew Picture


Recipe- Tuscan Style Veal Stew

Serves 6-8
Prep time 45 minutes
Cook time 1 hour
Total time 1 hour, 45 minutes
Meal type Main Dish, Soup
A classic of Tuscan cuisine .


  • 3 pounds Boned veal shoulder, sliced 2 inches thick and cut into 2-inch cubes
  • 3 Tbs Extra virgin olive oil
  • 1 each Medium-sized onion, cut into small dice
  • 1/2 cup Tomato puree
  • 1 cup Dry white wine
  • 2 cups Veal or beef stock
  • 2 each Cloves garlic, crushed
  • 1 each Bay leaf
  • 1 tsp Fresh thyme leaves
  • 1 sprig Sage
  • 1 sprig Rosemary
  • 1 sprig Marjoram
  • Salt and pepper to taste
  • 12 each Small white boiling onions or cipollini onions peeled
  • 1/2 pound Fresh assorted mushrooms (cremini, portobello and oyster)
  • 1 bulb Fresh fennel, trimmed and cut into medium-size dice
  • 1/4 cup Chopped fresh Italian parsley
  • 1/2 cup Dry porcini mushrooms reconstituted in 1 cup of hot boiling water can be added in step 3 of this recipe, if desired (see below).


Step 1 Preheat oven to 325°. Heat oil in heavy sauté pan or casserole with a cover that fits. Add the pieces of veal and cook until lightly brown. Add veal in small batches and when all the veal is cooked, add diced onion to veal and cook for 5 minutes, lower heat.
Step 2 Stir in tomato puree and mix thoroughly. Gradually pour in white wine, stock, reconstituted porcini mushrooms and its liquid (see optional ingredient, above).
Step 3 Add garlic, bay leaf, and thyme, and season with salt and pepper to taste. Cover skillet or casserole and transfer to oven for 30 minutes.
Step 4 Meanwhile, in a large skillet, heat 2 tablespoons of olive oil until very hot, and cook onions until lightly brown and tender.
Step 5 Remove onions and repeat process with fennel and then mushrooms. Add onions, fennel and mushrooms to veal casserole and cook, covered, for an additional 30 minutes or until veal is fork tender. The length of time will depend upon quality of the veal.
Step 6 Just before serving, add fresh chopped parsley and stir. Serve over soft polenta or mashed potatoes.
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