Table of Contents

Lemon Thyme Veal Stew With Potatoes

The first time I tasted veal stew was on a blustery autumn evening in a tiny bistro nestled in the Marais district of Paris. The aroma alone, a blend of savory herbs and tender meat, drew me in from the cold. As I savored each spoonful of the rich, comforting broth, studded with soft potatoes and melt-in-your-mouth veal, I knew I had to recreate this magic at home. This Lemon Thyme Veal Stew with Potatoes is my humble attempt to capture that unforgettable Parisian experience, a warming hug in a bowl that I hope brings a bit of joy to your table, too.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6-8
Yield: 1 large stew
Dietary Type: Omnivore

Ingredients

2 lbs stewing veal, cut into 1-inch pieces
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
2 garlic cloves, minced
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ cup all-purpose flour
1 cup dry white wine
1 cup chicken broth
2 potatoes, peeled and cut into 1-inch cubes
2 cups butternut squash, peeled and cut into 1-inch cubes
1 cup green beans, cut into 2-inch pieces
3 tablespoons lemon juice
2 tablespoons fresh parsley, chopped

Equipment Needed

Large shallow Dutch oven (or large, heavy-bottomed pot)
Measuring cups and spoons
Cutting board
Knife
Whisk

Instructions

Begin by preparing the veal. Sprinkle the 2 lbs of stewing veal pieces with 1 teaspoon of salt and ½ teaspoon of ground black pepper. Ensure each piece is evenly seasoned.
In a large shallow Dutch oven, heat 1 tablespoon of the vegetable oil over medium-high heat. The Dutch oven should be large enough to accommodate all the ingredients later.
Brown the veal in batches, being careful not to overcrowd the pan. Overcrowding will steam the meat rather than sear it, preventing the desired browning and flavor development. This process should take several minutes per batch.
Remove the browned veal to a plate and drain any fat remaining in the pan. Excess fat can make the stew greasy, so this step is important.
Add the remaining 1 tablespoon of vegetable oil to the pan. Add the 2 chopped onions, 2 minced garlic cloves, ½ teaspoon of dried thyme, and ½ teaspoon of dried oregano.
Cook the onions, garlic, thyme, and oregano over medium heat, stirring occasionally, until the onions are softened and translucent, about 3 minutes. This builds a flavorful base for the stew.
Sprinkle ¼ cup of all-purpose flour over the onion mixture and stir to coat. The flour will help thicken the stew. Ensure the flour is evenly distributed to prevent lumps.
Add 1 cup of dry white wine and 1 cup of chicken broth. Using a wooden spoon or spatula, bring the mixture to a boil, stirring and scraping up any brown bits (fond) from the bottom of the pan. These bits are packed with flavor.
Return the browned veal and any accumulated juices to the pan. The juices contain valuable flavor, so don’t discard them.
Reduce the heat to medium-low, cover the Dutch oven, and simmer for 45 minutes. This allows the veal to become tender and the flavors to meld together.
In a small bowl, whisk the remaining flour (if any remains; otherwise, use a teaspoon from another source if needed) with 2 tablespoons of cold water to create a slurry. This slurry will further thicken the stew. Stir the slurry into the stew.
Add the 2 peeled and cubed potatoes and 2 cups of peeled and cubed butternut squash to the stew.
Cover the Dutch oven and cook for 10 minutes. The potatoes and squash will begin to soften during this time.
Add 1 cup of green beans, cut into 2-inch pieces. Simmer, covered, until the stew has thickened and the vegetables are tender, about 10 minutes longer. Check the tenderness of the vegetables with a fork.
Stir in 3 tablespoons of lemon juice and 2 tablespoons of fresh parsley, chopped. The lemon juice adds brightness, and the parsley provides a fresh, herbaceous note.

Expert Tips & Tricks

Browning is Key: Don’t skip browning the veal. This step creates a Maillard reaction, which is responsible for developing rich, complex flavors.
Wine Choice: Use a dry white wine like Sauvignon Blanc or Pinot Grigio. Avoid sweet wines.
Thickening Options: If the stew isn’t thick enough, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the stew during the last few minutes of cooking.
Herb Infusion: For a deeper herbal flavor, tie fresh thyme and oregano sprigs together with kitchen twine and add them to the stew while it simmers. Remove before serving.
Make-Ahead Tip: The stew can be made a day in advance. The flavors will meld even more overnight. Store in the refrigerator.

Serving & Storage Suggestions

Serve the Lemon Thyme Veal Stew hot, garnished with a sprig of fresh parsley. Crusty bread is a must for soaking up the delicious broth. A dollop of crème fraîche or sour cream can add a touch of richness.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: The stew can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally, or in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	262.3 kcal	N/A
Calories from Fat	58 g	22%
Total Fat	6.5 g	9%
Saturated Fat	1.1 g	5%
Cholesterol	48.3 mg	16%
Sodium	557.3 mg	23%
Total Carbohydrate	29.3 g	9%
Dietary Fiber	4 g	15%
Sugars	4.1 g	N/A
Protein	15.8 g	31%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Pork Substitution: As the original recipe suggests, you can substitute the veal with pork stew meat. Adjust cooking time as needed to ensure the pork is cooked through.
Vegetarian Option: For a vegetarian version, replace the veal with hearty mushrooms like cremini or portobello. Add a can of drained and rinsed chickpeas for extra protein. Use vegetable broth instead of chicken broth.
Gluten-Free: Ensure your chicken broth is gluten-free. You can substitute the all-purpose flour with a gluten-free all-purpose blend or use cornstarch to thicken the stew.
Seasonal Vegetables: Feel free to adapt the vegetables based on what’s in season. In the fall, consider adding parsnips or sweet potatoes. In the spring, asparagus or peas would be lovely additions.
Herbs: Experiment with different herbs like rosemary or bay leaf for a unique flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use frozen vegetables in this stew?
A: Yes, frozen vegetables can be used. Add them towards the end of the cooking time, as they will cook faster than fresh vegetables.

Q: How can I prevent the veal from becoming tough?
A: Browning the veal properly and simmering it at a low temperature for a sufficient amount of time will help ensure it’s tender. Avoid boiling the stew vigorously.

Q: What if I don’t have white wine?
A: You can substitute the white wine with more chicken broth, but the wine adds a depth of flavor that is worth including if possible. A splash of apple cider vinegar can mimic some of the acidity if needed.

Q: Can I add other vegetables?
A: Absolutely! This stew is very adaptable. Carrots, celery, or turnips would be great additions.

Q: How long will the stew last in the freezer?
A: The stew can be frozen for up to 2 months. Be sure to store it in an airtight container to prevent freezer burn.

Final Thoughts

I wholeheartedly encourage you to try this Lemon Thyme Veal Stew with Potatoes. It’s a comforting and flavorful dish that is perfect for a cozy night in. Don’t be afraid to experiment with different vegetables and herbs to make it your own. Once you taste that first spoonful of tender veal, bright lemon, and aromatic herbs, I think you will understand why this dish has become a staple in my kitchen. Bon appétit! I would love to hear your feedback and any creative twists you added.

Lemon Thyme Veal Stew With Potatoes Recipe