Veal stew with tomato and white wine

    1 hour 40 min

    The tomato and white wine sauce keeps the meat tender and moist. Fresh sage and rosemary can be added for even more flavour.

    106 people made this

    Serves: 4 

    • 4 tablespoons olive oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1kg (2 1/4 lb) veal, trimmed and cubed
    • 250g (9 oz) passata
    • 100ml (4 fl oz) white wine
    • salt and freshly ground black pepper to taste

    Prep:10min  ›  Cook:1hr30min  ›  Ready in:1hr40min 

    1. In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
    2. Add meat to the pot, and brown evenly.
    3. Stir in passata and white wine. Season with salt and pepper to taste. Bring to the boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

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    Reviews in English (86)


    This recipe was extremely easy to make and the veal was so tender. I think next time I will add some vegetables such as carrots and celery and perhaps a bay leaf because we felt like the recipe needed something else. Definitely will try again.  -  24 Jul 2008


    Used different ingredients. First of all, this recipe is delicious and we will be making it again soon and for guests. We did add fresh sliced mushrooms near the end of the cooking time and it was a good addition. I would like to think of a different name for this dish because it is not a traditional stew. I mixed the leftovers with the leftover noodles and the next day after having it for lunch, my husband said it was even better, if that's possible!  -  24 Jul 2008


    Used different ingredients. This was a wonderful dish. It was easy , quick, and very satisfying. My wife loved the flavours. I didn't have any white wine so I substituted a Merlot. It worked just fine. I used some steamed carrots that I had leftover from the night before along with some sliced fresh mushrooms all served over white rice. Delicious.  -  24 Jul 2008