Spring Veal Stew

This Spring Veal Stew is a comforting and flavorful dish that’s perfect for welcoming the spring season. Made with tender veal, fresh spring onions, and sweet peas, this stew is hearty, nutritious, and easy to make.

Why Make This Recipe

This recipe is a great way to enjoy the fresh flavors of spring in a comforting and satisfying dish. It’s quick and easy to make, requiring just one skillet, making cleanup a breeze.

How to Make Spring Veal Stew

INGREDIENTS

Yield: 4 servings

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1½ to 2 pounds veal cubes, no side larger than 1½ inches
• 1 sprig fresh tarragon, or ½ teaspoon dried tarragon
• 1 pound spring onions or shallots, peeled (if large, trimmed and halved), or scallions, each cut into 2 or 3 pieces
• Salt and freshly ground black pepper
• ½ cup white wine or water
• 1 cup fresh shelled peas, snow peas, or frozen peas

1. Brown the Veal:
   • Heat a 12-inch skillet over high heat. After a minute, add oil and butter.
   • Place the veal cubes in the skillet in a single layer. Let them cook without stirring until the bottom is nicely browned, about 5 minutes.
2. Cook the Onions:
   • Add tarragon, onions, salt, and pepper to the skillet.
   • Cook, stirring occasionally, until the onions soften and any meat stuck to the bottom of the pan is released, about 5 minutes.
3. Simmer the Stew:
   • Pour in the white wine or water, stir, reduce the heat to low, and cover.
   • Let it cook for 30 to 40 minutes, or until the veal is tender.
4. Add the Peas:
   • Remove the cover, add peas, and increase the heat to medium.
   • Cook for about 5 minutes, or until the peas are done.
5. Serve:
   • Adjust the seasoning, garnish if desired, and serve hot.

How to Serve Spring Veal Stew

Serve this delicious stew hot, garnished with fresh herbs, alongside crusty bread or over cooked rice or mashed potatoes for a satisfying meal.

How to Store Spring Veal Stew

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Tips to Make Spring Veal Stew

• For extra flavor, you can add a splash of lemon juice or a handful of chopped fresh herbs, such as parsley or dill, to the stew just before serving.
• Feel free to customize this recipe by adding your favorite seasonal vegetables, such as carrots or asparagus.

Variation

You can make this stew with chicken or beef instead of veal for a different flavor.

FAQs

1. Can I use dried tarragon instead of fresh?
   • Yes, you can use dried tarragon if fresh is not available. Just use half the amount called for in the recipe.
2. Can I use frozen peas instead of fresh?
   • Yes, frozen peas work just as well as fresh in this recipe. Simply add them to the stew straight from the freezer.
3. Can I make this stew in advance?
   • Yes, this stew can be made in advance and reheated before serving. It actually tastes even better the next day as the flavors have had time to meld together.