25+ Tasty and Easy Spring Veal Stew Recipes for Every Occasion

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Spring is the perfect time to explore fresh, light, and flavorful dishes that highlight the vibrant produce of the season. One such dish that fits this description beautifully is veal stew.

Tender veal, slowly simmered with seasonal vegetables, makes for a comforting and hearty meal that’s also incredibly versatile.

Spring veal stew recipes often feature ingredients like asparagus, peas, carrots, mint, and fresh herbs, offering a delicious combination of savory and bright flavors.

In this blog article, we’ve compiled 25+ spring veal stew recipes to inspire you in the kitchen.

Whether you’re a seasoned cook or a novice in the kitchen, these recipes are easy to follow and perfect for creating a nourishing and satisfying meal for your family and friends.

From tangy rhubarb and veal to hearty pea shoots and potatoes, these spring-inspired recipes will help you celebrate the season in a flavorful way.

25+ Tasty and Easy Spring Veal Stew Recipes for Every Occasion

As the days grow longer and the weather warms, spring is the perfect time to enjoy light, flavorful stews that celebrate the season’s fresh ingredients.

The 25+ spring veal stew recipes we’ve gathered here offer a variety of ways to cook up tender veal with vibrant vegetables and aromatic herbs.

Whether you’re looking for a dish to serve at a special gathering or a simple weeknight meal, these recipes will provide you with a delightful way to savor spring’s bounty.

So grab your apron, gather your ingredients, and let the season’s best produce inspire your next veal stew creation.

With these recipes, you’ll be sure to enjoy comforting, nourishing meals that showcase the best of spring!

Spring Veal Stew with Spring Vegetables

This hearty spring veal stew is a celebration of the season’s freshest vegetables. The tender veal is simmered with a medley of springtime vegetables, including peas, carrots, and potatoes, resulting in a dish that’s both satisfying and light. The inclusion of herbs like thyme and rosemary adds depth of flavor, making this a perfect dish for a springtime dinner.

Ingredients:

2 lbs veal stew meat, cubed

2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced

4 cups chicken broth
2 carrots, sliced
1 cup peas (fresh or frozen)

2 potatoes, diced
1 cup baby spinach
1 tbsp fresh thyme

1 tbsp fresh rosemary
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Add the veal cubes and brown on all sides. Remove veal and set aside.
In the same pot, sauté onion and garlic until softened, about 5 minutes.
Return veal to the pot and add chicken broth. Bring to a boil, then reduce heat and simmer for 1 hour.

Add carrots, peas, and potatoes to the pot. Season with thyme, rosemary, salt, and pepper. Simmer for an additional 30 minutes until vegetables are tender.
Stir in the spinach just before serving, allowing it to wilt.
Adjust seasoning and serve hot.

This spring veal stew offers a delightful blend of tender veal and fresh spring vegetables, making it a perfect dish to usher in warmer weather. The balance of flavors from the herbs and the sweetness of the vegetables harmonizes beautifully with the veal, creating a meal that is light yet filling. Whether served on its own or paired with crusty bread, it’s a dish that will warm the heart and celebrate the freshness of spring.

Lemon and Herb Spring Veal Stew

Lemon and herbs elevate this veal stew into a bright and vibrant dish that feels perfect for the season. The veal is cooked in a citrus-infused broth with an assortment of fresh herbs, including basil and parsley, which add complexity and freshness. This light, aromatic stew is a wonderful way to enjoy veal during the spring months.

Ingredients:

2 lbs veal stew meat, cubed
2 tbsp olive oil
1 onion, chopped

2 cloves garlic, minced
3 cups vegetable broth
1 lemon, zest and juice

1 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
1 cup green beans, trimmed

1 cup baby potatoes, halved
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Brown veal cubes on all sides, then remove and set aside.
In the same pot, sauté onion and garlic until translucent, about 5 minutes.
Add vegetable broth, lemon zest, lemon juice, and bring to a boil. Reduce heat to low and simmer for 45 minutes.

Add potatoes and green beans to the pot. Season with basil, parsley, salt, and pepper. Continue simmering for 30 minutes or until vegetables are tender.
Adjust seasoning with more salt, pepper, and lemon juice if desired. Serve with extra fresh herbs on top.

This lemon and herb spring veal stew is a refreshing take on a classic, with the brightness of citrus and the aroma of fresh herbs lifting the flavors of the veal. It’s a simple yet sophisticated dish that is both nourishing and perfect for spring dining. The vegetables add color and texture, making each bite a delightful experience, while the lemon brings a zesty finish that lingers beautifully on the palate.

Spring Veal Stew with Asparagus and Peas

This spring veal stew is packed with vibrant seasonal vegetables like asparagus and peas, making it the perfect dish for a springtime meal. The veal is tender and infused with the flavors of garlic, white wine, and fresh herbs, which complement the sweetness of the vegetables. This stew is hearty yet light, ideal for enjoying during the fresher months.

Ingredients:

2 lbs veal stew meat, cubed

1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced

1 cup white wine
4 cups beef broth
1 bunch asparagus, cut into 2-inch pieces

1 cup peas (fresh or frozen)
2 medium carrots, sliced
1 tbsp fresh thyme

1 tbsp fresh parsley, chopped
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Brown the veal cubes on all sides, then remove and set aside.
In the same pot, sauté onion and garlic until softened. Add white wine to deglaze the pot, scraping up any brown bits from the bottom.
Add beef broth and return the veal to the pot. Bring to a boil, reduce heat, and simmer for 1 hour.

Add carrots, asparagus, and peas to the pot. Season with thyme, parsley, salt, and pepper. Continue simmering for an additional 30 minutes or until vegetables are tender.
Adjust seasoning and serve hot, garnished with extra parsley if desired.

The combination of veal, asparagus, and peas in this stew is a delightful tribute to spring. The tender veal absorbs the flavors of the wine and herbs, creating a rich and aromatic base, while the fresh vegetables add a burst of color and sweetness. This stew is perfect for a spring dinner, offering a perfect balance of flavors that are both comforting and refreshing, ideal for enjoying with a glass of white wine or crusty bread.

Spring Veal Stew with Artichokes and Mint

This unique spring veal stew combines the tender richness of veal with the earthy flavor of artichokes and the refreshing zest of mint. As the veal simmers in a fragrant broth with garlic, white wine, and a hint of lemon, it melds beautifully with the seasonal vegetables, creating a balanced dish perfect for a spring evening. The addition of fresh mint adds a surprising freshness, making this stew an unforgettable choice for your spring menu.

Ingredients:

2 lbs veal stew meat, cubed

2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced

1 cup white wine
4 cups chicken broth
1 can (14 oz) artichoke hearts, drained and halved

1 lemon, zest and juice
1 tbsp fresh mint, chopped
2 cups baby carrots, peeled

Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Brown the veal cubes on all sides, then remove and set aside.

In the same pot, sauté onion and garlic until softened, about 5 minutes.
Add white wine and allow it to simmer for a minute, scraping up any brown bits from the bottom of the pot.
Add chicken broth, lemon zest, and lemon juice. Return veal to the pot, bring to a boil, and then reduce heat. Let it simmer for 1 hour.

Add baby carrots and artichoke hearts to the stew. Season with salt and pepper, and cook for an additional 30 minutes until vegetables are tender.
Stir in fresh mint just before serving, and garnish with extra mint leaves if desired.

This spring veal stew with artichokes and mint is an elegant and flavorful dish that brings together the best of the season. The veal’s rich tenderness pairs wonderfully with the earthy artichokes, while the mint adds an unexpected burst of freshness. The stew is both comforting and light, making it perfect for a springtime gathering or a cozy dinner. Serve it with warm bread to soak up the fragrant broth, and enjoy the flavors of spring in every bite.

Spring Veal Stew with Fava Beans and Garlic Cream

This veal stew brings together the tenderness of veal with the hearty, nutty flavor of fava beans and a rich garlic cream sauce. It’s a filling, satisfying dish perfect for spring, and the velvety garlic cream brings a luxurious touch to the stew. The addition of fresh herbs, such as parsley and rosemary, enhances the flavors and makes this dish a perfect choice for a special family meal.

Ingredients:

2 lbs veal stew meat, cubed

1 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced

3 cups vegetable broth
2 cups fava beans (fresh or frozen)
1 cup heavy cream

1 tbsp fresh rosemary, chopped
1 tbsp fresh parsley, chopped
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Brown veal cubes on all sides, then remove and set aside.
In the same pot, sauté onion and garlic until softened, about 5 minutes.

Add vegetable broth and bring to a boil. Lower the heat and simmer for 45 minutes.
Add fava beans, rosemary, and parsley. Continue simmering for another 30 minutes until the veal is tender and beans are cooked through.
Stir in heavy cream and season with salt and pepper. Let the stew simmer for an additional 5 minutes, allowing the cream to thicken slightly.

Serve hot, garnished with additional parsley if desired.

The rich garlic cream sauce in this veal stew provides a luxurious finish to the tender veal and nutty fava beans. The stew has a perfect balance of creamy and earthy flavors, enhanced by the freshness of rosemary and parsley. This dish is ideal for an elegant dinner, offering a comforting yet refined taste of spring. Pair it with crusty bread to soak up the flavorful broth and enjoy a meal that truly captures the essence of the season.

Spring Veal Stew with Leeks and Pea Shoots

This veal stew with leeks and pea shoots is a light yet hearty dish that beautifully incorporates the flavors of spring. The veal is simmered with leeks, which add a delicate sweetness, while the pea shoots provide a fresh, slightly peppery finish. It’s a wonderfully balanced dish, perfect for showcasing the season’s best ingredients, and it’s sure to be a crowd-pleaser at any gathering.

Ingredients:

2 lbs veal stew meat, cubed
1 tbsp olive oil

2 leeks, cleaned and sliced
2 cloves garlic, minced
4 cups chicken broth

1 cup white wine
1 cup fresh pea shoots
2 medium potatoes, diced

1 tbsp fresh thyme
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Brown veal cubes on all sides, then remove and set aside.
In the same pot, sauté leeks and garlic until softened, about 5 minutes.
Add white wine to deglaze the pot, stirring to incorporate any brown bits from the bottom.

Add chicken broth, thyme, and the veal back to the pot. Bring to a boil, then reduce heat and simmer for 1 hour.
Add diced potatoes and cook for another 30 minutes until the vegetables are tender.
Stir in fresh pea shoots just before serving, allowing them to wilt gently in the stew.

Adjust seasoning with salt and pepper, and serve hot.

This spring veal stew with leeks and pea shoots offers a light, flavorful dish that’s perfect for welcoming warmer weather. The combination of tender veal, delicate leeks, and fresh pea shoots creates a stew that is both comforting and fresh. It’s a wonderful way to showcase the flavors of the season, with the thyme adding an earthy backdrop to the sweetness of the leeks and the bright freshness of the pea shoots. This stew is perfect for a spring dinner, especially when paired with a simple green salad and fresh bread.

Spring Veal Stew with Asparagus and Morel Mushrooms

This luxurious spring veal stew combines the rich, tender veal with the earthy flavors of asparagus and the delicate, nutty morel mushrooms. The stew is simmered in a broth with a touch of white wine, allowing the flavors to meld beautifully. The earthy mushrooms and fresh asparagus add depth to the dish, making it perfect for a special spring meal.

Ingredients:

2 lbs veal stew meat, cubed
2 tbsp olive oil

1 onion, chopped
2 cloves garlic, minced
1 cup white wine

4 cups beef broth
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 cup morel mushrooms, cleaned and halved

1 tbsp fresh thyme, chopped
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Brown veal cubes on all sides, then remove and set aside.
In the same pot, sauté onion and garlic until softened, about 5 minutes.
Pour in white wine to deglaze the pot, scraping up any brown bits from the bottom.

Add beef broth, thyme, and veal back to the pot. Bring to a boil, then reduce heat and simmer for 1 hour.
Add asparagus and morel mushrooms to the stew. Season with salt and pepper and simmer for an additional 30 minutes, until the vegetables are tender.
Adjust seasoning and serve hot, garnished with fresh thyme.

The pairing of veal with asparagus and morel mushrooms creates a refined and earthy stew that celebrates the best of spring. The veal becomes tender and infused with the rich flavors of the broth, while the morels add a touch of gourmet luxury to the dish. The asparagus lends a crisp freshness that balances the richness of the meat. This stew is perfect for a celebratory meal or a special family dinner, offering both complexity and comfort in every bite.

Spring Veal Stew with Sweet Potatoes and Kale

This vibrant veal stew incorporates sweet potatoes and kale, two hearty spring ingredients, into a comforting and nutritious dish. The sweetness of the potatoes pairs perfectly with the savory veal, and the kale adds a satisfying texture. The stew is simmered with garlic, ginger, and fresh herbs, creating a deeply flavorful and well-balanced dish ideal for a nourishing meal.

Ingredients:

2 lbs veal stew meat, cubed
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 tsp fresh ginger, grated
4 cups vegetable broth
2 large sweet potatoes, peeled and diced
3 cups kale, chopped
1 tbsp fresh rosemary, chopped
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Brown the veal cubes on all sides, then remove and set aside.
In the same pot, sauté onion, garlic, and ginger until softened, about 5 minutes.
Add vegetable broth, rosemary, and veal back to the pot. Bring to a boil, then reduce heat and simmer for 1 hour.
Add diced sweet potatoes to the pot and cook for an additional 30 minutes, or until the potatoes are tender.
Stir in kale and cook for another 5 minutes until wilted. Season with salt and pepper to taste.
Serve hot, garnished with extra rosemary if desired.

This spring veal stew with sweet potatoes and kale is both hearty and wholesome, making it an ideal choice for a comforting yet nutritious meal. The tender veal combines beautifully with the sweetness of the potatoes, while the kale adds both texture and a burst of color. The ginger and rosemary add layers of depth to the stew, creating a fragrant, savory dish that is satisfying and perfect for a spring dinner. Serve it alongside a crisp salad or warm bread for a complete meal.

Spring Veal Stew with Radishes and Mustard Greens

This spring veal stew is bold and refreshing, incorporating the spicy bite of radishes and mustard greens. The veal is simmered with aromatic herbs and a splash of white wine, creating a rich base for the peppery vegetables. The addition of radishes and mustard greens adds a vibrant, slightly spicy kick, making this stew perfect for a unique springtime meal.

Ingredients:

2 lbs veal stew meat, cubed
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup white wine
4 cups chicken broth
1 bunch radishes, halved
2 cups mustard greens, chopped
1 tbsp fresh thyme, chopped
1 tbsp Dijon mustard
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Brown veal cubes on all sides, then remove and set aside.
In the same pot, sauté onion and garlic until softened, about 5 minutes.
Add white wine to deglaze the pot, scraping up any brown bits from the bottom.
Add chicken broth, thyme, and veal back to the pot. Bring to a boil, then reduce heat and simmer for 1 hour.
Add radishes to the stew and continue simmering for an additional 20 minutes.
Stir in mustard greens and Dijon mustard. Cook for another 10 minutes, or until the greens are wilted and tender.
Season with salt and pepper and serve hot.

This spring veal stew with radishes and mustard greens is a delightful combination of flavors and textures, from the tender veal to the crisp, peppery vegetables. The mustard greens add a unique spicy undertone that perfectly complements the richness of the veal, while the radishes provide a refreshing crunch. This stew is a wonderful way to embrace the bold flavors of spring, and it makes for a perfect, vibrant dish to enjoy with loved ones. Pair it with a light white wine for a truly enjoyable spring meal.

Spring Veal Stew with Carrots and Peas

This veal stew with carrots and peas is a simple yet flavorful dish that highlights the best of spring’s seasonal produce. The tender veal is slow-cooked in a fragrant broth with sweet carrots and vibrant peas, creating a dish that is both hearty and light. The stew is perfect for a cozy meal, offering a comforting combination of flavors that are sure to please any palate.

Ingredients:

2 lbs veal stew meat, cubed
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups chicken broth
2 cups carrots, peeled and sliced
1 cup frozen peas
1 tbsp fresh parsley, chopped
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Brown veal cubes on all sides, then remove and set aside.
In the same pot, sauté onion and garlic until softened, about 5 minutes.
Add chicken broth to the pot, scraping up any brown bits from the bottom. Return veal to the pot and bring to a boil. Reduce heat and simmer for 1 hour.
Add carrots to the stew and cook for an additional 30 minutes until they are tender.
Stir in peas and cook for another 5 minutes until heated through. Season with salt and pepper to taste.
Garnish with fresh parsley and serve hot.

This veal stew with carrots and peas is a classic spring dish that combines the rich flavors of veal with the sweetness of carrots and the freshness of peas. The stew’s simplicity is what makes it so comforting, and it’s the perfect choice for a family meal or a casual gathering. The tender veal and the colorful vegetables make for a visually appealing dish that’s as tasty as it is beautiful. Serve it with a slice of crusty bread or a side of rice for a complete and satisfying meal.

Spring Veal Stew with Lemon and Olives

This spring veal stew with lemon and olives offers a bright, tangy twist on a traditional dish. The veal simmers in a zesty broth with fresh lemon slices and green olives, creating a vibrant and bold stew. The rich flavor of the veal is complemented by the acidity of the lemon and the briny olives, making this a unique and refreshing dish perfect for spring.

Ingredients:

2 lbs veal stew meat, cubed
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup white wine
4 cups chicken broth
1 lemon, thinly sliced
1 cup green olives, pitted and halved
1 tbsp fresh oregano, chopped
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Brown the veal cubes on all sides, then remove and set aside.
In the same pot, sauté onion and garlic until softened, about 5 minutes.
Add white wine to deglaze the pot, scraping up any brown bits from the bottom.
Add chicken broth, lemon slices, olives, and oregano to the pot. Return veal to the pot, bring to a boil, then reduce heat and simmer for 1 hour.
Season with salt and pepper to taste and serve hot.

This spring veal stew with lemon and olives brings a burst of brightness to your spring table. The combination of lemon’s tang and olives’ briny flavor provides a wonderful contrast to the richness of the veal, creating a stew that is both hearty and refreshing. The stew is perfect for a light yet satisfying dinner, and it pairs wonderfully with a side of couscous or quinoa to soak up the flavorful broth. This dish is an excellent way to bring a touch of Mediterranean flair to your spring meals.

Spring Veal Stew with Broccoli Rabe and White Beans

This spring veal stew with broccoli rabe and white beans is a hearty, healthy dish that combines the richness of veal with the bitterness of broccoli rabe and the creaminess of white beans. The stew is slow-cooked in a savory broth, allowing the flavors to meld together and create a satisfying, nutrient-packed meal. It’s the perfect dish for a filling, yet light, springtime dinner.

Ingredients:

2 lbs veal stew meat, cubed
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 bunch broccoli rabe, trimmed and chopped
2 cups white beans, cooked or canned
1 tsp red pepper flakes (optional)
1 tbsp fresh lemon juice
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Brown the veal cubes on all sides, then remove and set aside.
In the same pot, sauté onion and garlic until softened, about 5 minutes.
Add chicken broth to the pot, scraping up any brown bits from the bottom. Return veal to the pot and bring to a boil. Reduce heat and simmer for 1 hour.
Add broccoli rabe and cook for 10 minutes until tender.
Stir in white beans and red pepper flakes (if using). Cook for an additional 5 minutes until the beans are heated through.
Season with salt, pepper, and lemon juice before serving hot.

This veal stew with broccoli rabe and white beans is a well-rounded dish that combines rich veal with healthy spring greens and hearty beans. The bitterness of the broccoli rabe is balanced by the creamy beans and tender veal, while the lemon juice adds a refreshing zing. This stew is a great way to enjoy the flavors of the season while keeping your meal nutritious and satisfying. It’s perfect for a family dinner and pairs wonderfully with a light salad or a piece of rustic bread to complete the meal.

Spring Veal Stew with Leeks and Peas

This spring veal stew combines the sweet, mild flavor of leeks with the vibrant freshness of peas for a light yet satisfying dish. The veal is tenderized through slow cooking, absorbing the delicate flavors of the leeks and a fragrant broth. Peas are added near the end for a burst of sweetness, making this stew perfect for welcoming the season with a bright, flavorful meal.

Ingredients:

2 lbs veal stew meat, cubed
2 tbsp olive oil
2 leeks, cleaned and sliced
2 cloves garlic, minced
4 cups chicken broth
1 cup frozen peas
1 tbsp fresh thyme, chopped
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Brown veal cubes on all sides, then remove and set aside.
In the same pot, sauté leeks and garlic until softened, about 5 minutes.
Add chicken broth and thyme to the pot, scraping up any brown bits from the bottom. Return veal to the pot, bring to a boil, then reduce heat and simmer for 1 hour.
Add frozen peas to the stew and cook for an additional 10 minutes until heated through.
Season with salt and pepper to taste. Serve hot, garnished with fresh thyme.

This spring veal stew with leeks and peas is a light yet flavorful dish that highlights the delicate flavors of the season. The leeks add a sweet and mild onion-like flavor that perfectly complements the richness of the veal. The peas bring a delightful freshness to the stew, making it a perfect choice for a spring meal. This stew is ideal when you want something comforting but not too heavy, and it pairs beautifully with a crisp green salad or warm crusty bread.

Spring Veal Stew with Artichokes and Fennel

A unique and aromatic spring veal stew, this dish incorporates the earthy flavors of artichokes and the slightly sweet, aniseed flavor of fennel. Slow-cooked veal simmers with these vegetables in a savory broth, creating a rich and satisfying meal. The artichokes lend a slight bitterness, while fennel provides a touch of licorice-like sweetness, giving the stew a wonderful balance of flavors.

Ingredients:

2 lbs veal stew meat, cubed
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups chicken broth
2 artichokes, trimmed and sliced
1 fennel bulb, sliced
1 tbsp fresh rosemary, chopped
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Brown the veal cubes on all sides, then remove and set aside.
In the same pot, sauté onion and garlic until softened, about 5 minutes.
Add chicken broth, rosemary, and veal back to the pot. Bring to a boil, then reduce heat and simmer for 1 hour.
Add artichokes and fennel to the stew and continue simmering for 30 minutes, or until the vegetables are tender.
Season with salt and pepper to taste. Serve hot, garnished with fresh rosemary.

This spring veal stew with artichokes and fennel is a truly unique dish that combines two distinct vegetables with the tender veal, creating a well-rounded and flavorful meal. The artichokes provide an earthy bitterness, while the fennel’s natural sweetness complements the savory veal. The slow-cooked broth ties everything together, making this stew a perfect choice for a leisurely spring dinner. Serve it with a light wine and a side of roasted potatoes for a complete and satisfying meal.

Spring Veal Stew with New Potatoes and Tarragon

This hearty yet delicate spring veal stew features tender new potatoes and aromatic tarragon. The veal is simmered in a rich broth until fork-tender, while the new potatoes absorb all the savory flavors of the stew. Tarragon, with its mild licorice-like flavor, adds a fragrant note to the dish, making it a perfect dish for spring dinners.

Ingredients:

2 lbs veal stew meat, cubed
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups beef broth
1 lb new potatoes, halved
1 tbsp fresh tarragon, chopped
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Brown veal cubes on all sides, then remove and set aside.
In the same pot, sauté onion and garlic until softened, about 5 minutes.
Add beef broth and tarragon to the pot. Return veal to the pot and bring to a boil, then reduce heat and simmer for 1 hour.
Add new potatoes to the stew and cook for an additional 30 minutes, or until the potatoes are tender.
Season with salt and pepper to taste. Serve hot, garnished with fresh tarragon.

This spring veal stew with new potatoes and tarragon is a comforting dish that highlights the delicate flavors of the season. The new potatoes soak up the rich broth, becoming tender and flavorful, while the tarragon adds a touch of herbaceous sweetness to the dish. The veal, slow-cooked to perfection, creates a savory base for the stew. This dish is perfect for a Sunday dinner or a special gathering, served with a fresh green salad and a glass of white wine for a complete meal.

Spring Veal Stew with Morel Mushrooms and Shallots

This luxurious spring veal stew features the earthy flavors of morel mushrooms and the subtle sweetness of shallots. Morel mushrooms, known for their unique flavor and texture, are a true spring delicacy, and they pair wonderfully with the tender veal. Shallots provide a milder, sweeter alternative to onions, creating a soft, flavorful base for the stew. Slow-cooked together in a savory broth, the ingredients blend into a rich and comforting dish perfect for special occasions or a hearty weeknight meal.

Ingredients:

2 lbs veal stew meat, cubed
2 tbsp olive oil
1 cup fresh morel mushrooms, cleaned and halved
2 shallots, sliced
4 cups beef broth
1 tbsp fresh thyme, chopped
1 tbsp butter
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Brown veal cubes on all sides, then remove and set aside.
In the same pot, sauté shallots and morel mushrooms until softened and lightly browned, about 5 minutes.
Add beef broth and thyme to the pot, scraping up any brown bits from the bottom. Return veal to the pot and bring to a boil. Reduce heat and simmer for 1 hour.
Add butter and stir to incorporate. Season with salt and pepper to taste.
Serve hot, garnished with additional fresh thyme, if desired.

This spring veal stew with morel mushrooms and shallots is a truly decadent dish, offering a perfect balance of savory veal and delicate spring flavors. The earthy morel mushrooms bring an almost woodsy richness to the stew, while the shallots add a sweet, mellow undertone that complements the veal beautifully. The slow cooking process allows all the ingredients to meld together, creating a hearty yet refined dish. This stew pairs wonderfully with a side of mashed potatoes or roasted vegetables, making it an ideal choice for an elegant dinner.

Spring Veal Stew with Spinach and Garlic

This veal stew with spinach and garlic is a light yet robust dish that highlights the flavors of fresh spring greens. The tender veal is cooked slowly to perfection and is complemented by the earthy spinach and the aromatic depth of garlic. With a hint of lemon to brighten the flavors, this dish is both comforting and vibrant, perfect for a healthy, satisfying meal during the spring season.

Ingredients:

2 lbs veal stew meat, cubed
2 tbsp olive oil
5 cloves garlic, minced
4 cups chicken broth
4 cups fresh spinach, washed and chopped
1 tbsp fresh lemon juice
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Brown veal cubes on all sides, then remove and set aside.
In the same pot, sauté garlic until fragrant, about 1 minute.
Add chicken broth to the pot, scraping up any brown bits from the bottom. Return veal to the pot and bring to a boil. Reduce heat and simmer for 1 hour.
Stir in spinach and cook for an additional 5 minutes, until wilted.
Add lemon juice and season with salt and pepper to taste.
Serve hot, garnished with a slice of lemon if desired.

This spring veal stew with spinach and garlic is a simple, wholesome dish that brings together the tender veal with the fresh, vibrant flavors of spinach and the aromatic richness of garlic. The addition of lemon juice provides a burst of brightness, elevating the overall flavor profile of the stew. It’s an excellent choice for a light but filling meal, and it pairs beautifully with a side of roasted potatoes or crusty bread to soak up the delicious broth. This stew embodies the freshness of spring, offering a nourishing and satisfying meal that can be enjoyed by all.

Spring Veal Stew with Asparagus and Mustard

This veal stew with asparagus and mustard is a tangy and refreshing spring dish that brings out the best of the season’s produce. The tender veal pairs beautifully with the crisp asparagus, while the addition of mustard adds a subtle sharpness that enhances the flavors. This dish is perfect for a light, flavorful meal that’s both comforting and a bit bold, ideal for those who enjoy a touch of acidity in their stews.

Ingredients:

2 lbs veal stew meat, cubed
2 tbsp olive oil
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 tbsp Dijon mustard
4 cups chicken broth
1 tbsp fresh thyme, chopped
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Brown veal cubes on all sides, then remove and set aside.
In the same pot, add Dijon mustard and sauté for 1 minute to release its flavor.
Add chicken broth and thyme to the pot, scraping up any brown bits from the bottom. Return veal to the pot and bring to a boil. Reduce heat and simmer for 1 hour.
Add asparagus to the stew and cook for an additional 10 minutes, until the asparagus is tender but still bright green.
Season with salt and pepper to taste. Serve hot, garnished with fresh thyme.

This spring veal stew with asparagus and mustard offers a delightful combination of savory veal and crisp asparagus, with a touch of tangy mustard that brightens the dish. The mustard’s sharpness balances the richness of the veal, making the stew flavorful without being overwhelming. The asparagus adds a fresh, green note that perfectly complements the tender meat. This dish is an excellent choice for spring, offering a light yet satisfying meal. It pairs wonderfully with a side of steamed rice or quinoa, making it a wholesome and well-rounded dinner option.

Spring Veal Stew with Rhubarb and Carrots

This unique spring veal stew features the tartness of rhubarb, a classic spring vegetable, paired with the natural sweetness of carrots. The veal absorbs all these vibrant flavors during slow cooking, making for a dish that balances savory and tangy notes beautifully. The addition of rhubarb provides a refreshing twist, bringing an unexpected yet delightful acidity that enhances the richness of the veal.

Ingredients:

2 lbs veal stew meat, cubed
2 tbsp olive oil
2 carrots, peeled and sliced
2 cups fresh rhubarb, chopped
4 cups beef broth
1 tbsp fresh mint, chopped
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Brown veal cubes on all sides, then remove and set aside.
In the same pot, add carrots and sauté for 5 minutes until lightly softened.
Add beef broth and fresh rhubarb, bringing everything to a boil. Reduce heat and simmer for 1 hour.
Add veal back to the pot and continue simmering for another 30 minutes, or until the veal is tender.
Stir in fresh mint, and season with salt and pepper to taste. Serve hot.

This spring veal stew with rhubarb and carrots is a wonderful balance of flavors. The tangy rhubarb provides an unexpected twist that cuts through the richness of the veal, while the carrots add a touch of sweetness that rounds out the dish. The fresh mint brings a light, refreshing element, making this stew a perfect choice for spring. Serve it with a side of couscous or a fresh salad to make a complete and satisfying meal that highlights the season’s best ingredients.

Spring Veal Stew with Minted Peas and Baby Carrots

A light and fresh veal stew, this recipe combines the tender veal with minted peas and sweet baby carrots. The peas bring a burst of color and sweetness, while the carrots provide a natural sweetness that enhances the dish’s overall flavor. Fresh mint adds an aromatic touch that truly shines in this spring stew, making it an ideal choice for a seasonal, healthy, and comforting meal.

Ingredients:

2 lbs veal stew meat, cubed
2 tbsp olive oil
1 cup baby carrots, halved
2 cups frozen peas
4 cups chicken broth
1 tbsp fresh mint, chopped
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Brown veal cubes on all sides, then remove and set aside.
Add baby carrots to the pot and sauté for 5 minutes, allowing them to soften slightly.
Add chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 1 hour.
Stir in the peas and cook for an additional 10 minutes until the peas are heated through and tender.
Add fresh mint and season with salt and pepper to taste.
Serve hot, garnished with extra mint if desired.

This spring veal stew with minted peas and baby carrots is a bright, comforting dish that celebrates the best of spring produce. The veal becomes tender and flavorful as it simmers with the vegetables, while the peas and carrots provide both sweetness and color. The mint is the perfect finishing touch, infusing the stew with a fresh, aromatic note that elevates the entire dish. It’s a wonderful option for a spring meal, served with a side of crusty bread or a light green salad.

Spring Veal Stew with Pea Shoots and Potatoes

This hearty yet fresh veal stew highlights the delicate flavor of pea shoots and the earthiness of new potatoes. The veal is slow-cooked to perfection, absorbing the savory broth and the mild sweetness from the pea shoots. The potatoes provide a creamy texture, making this dish both comforting and balanced, ideal for a spring dinner when you want a meal that is light but filling.

Ingredients:

2 lbs veal stew meat, cubed
2 tbsp olive oil
1 lb new potatoes, halved
2 cups pea shoots
4 cups chicken broth
1 tbsp fresh parsley, chopped
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Brown veal cubes on all sides, then remove and set aside.
Add new potatoes to the pot and sauté for 5 minutes until lightly golden.
Add chicken broth and bring to a boil. Reduce heat and simmer for 1 hour, until the veal is tender.
Stir in the pea shoots and cook for an additional 5 minutes, until wilted.
Season with salt and pepper to taste and garnish with fresh parsley.

This spring veal stew with pea shoots and potatoes is a simple yet flavorful dish that highlights the freshness of spring vegetables. The tender veal pairs perfectly with the creamy potatoes, while the pea shoots bring a delicate, grassy flavor that complements the richness of the meat. This stew is ideal for a light yet filling meal and pairs wonderfully with a fresh green salad or a side of roasted asparagus. The recipe is versatile and can easily be customized with other spring vegetables like baby turnips or radishes for added variety.

Note: More recipes are coming soon!

25+ Tasty and Easy Spring Veal Stew Recipes for Every Occasion