Veal Stew with Apples

  • Author: Kate Jackson
  • Yield: 6


  • 4 tablespoons olive oil
  • 1 sweet onion, chopped
  • 2 pounds veal stew meat, cut into 1 inch cubes
  • 3 tablespoons flour
  • 1 1/2 cups chicken broth
  • 1 cup apple cider
  • 3 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 apples, cored and sliced (leave skin on)
  • 2 cups baby cut carrots
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish


  1. Heat 2 tablespoons olive oil in large skillet. Saute onion until tender, about 3 minutes. Transfer to 5 quart Dutch oven.
  2. Add another 2 tablespoons olive oil to skillet and brown the veal over medium high heat, working in batches and adding more oil as needed. Add to Dutch oven.
  3. Lower heat under skillet and add 2 more tablespoons oil and the flour, stirring to make a paste. Add broth and cider, and stir up brown bits from the bottom of the pan. Add thyme and tomato paste. Simmer for 5 minutes.
  4. Pour sauce over the veal in the Dutch oven. Cover and simmer for one hour. Uncover and add apples slices and carrots and simmer for another 50 minutes, stirring from time to time.
  5. Stir in parsley and serve.