Veal Stew with Apples
This easy recipe for veal stew with apples is the perfect answer to a frosty winter night! A warm, hearty supper that also makes great leftovers.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- Heat 2 tablespoons olive oil in large Dutch oven or other heavy pot. Saute onion until tender, about 3 minutes. Scoop out and set aside.
- Add another 2 tablespoons olive oil to the Dutch oven and brown the veal over medium high heat, working in batches if needed. Scoop out and add to bowl with onions.
- Lower heat under Dutch oven and add the flour, whisking 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.
- Return the onions and veal to 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.
- Stir in parsley and serve.
Find it online: https://www.framedcooks.com/veal-stew-with-apples/