Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

Tender veal stew - so flavorful....

Veal stew with mushrooms

I wanted to make something that we haven't had in a long time. Veal stew...try it. Serve with mashed potatoes, rice or noodles, or pasta.


1 lb lean veal chunks, salted and peppered

Olive oil

1 lb quartered mushrooms

1/2 cup white wine

1/2 onion, chopped

1 carrot, sliced

3 cloves garlic, sliced

1 TBS tomato paste

1/2 cup chopped tomatoes

1 - 15 oz can tomato sauce

1/2 cup chopped parsley or basil

Salt and pepper to taste


Dry the veal with paper towels. Salt and pepper the pieces and flour lightly. 

In large saucepan add a few TBS of olive oil. Let it get hot, then lower the heat when carefully browning the veal chunks on both sides. Create a space to add the onions, carrot and garlic. Saute and combine with the browned veal. Splash the white wine and let it simmer until you don't smell the alcohol, approximately 5 minutes.  Add the tomato paste, cook the paste into the veal mixture before adding the tomatoes. Add salt and pepper to taste. Stir the veal and combine the tomatoes.

I added cooked prepared mushrooms to my veal. Cover with heavy lid and let simmer checking to stir every 15 minutes. It will take approximately 1 and 1/2 hours or until the veal is tender.

I served it over bow-tie pasta.





Brown the veal chunks on both sides.

Mushrooms....a nice touch!

Always use wine that is good enough to drink.

It all starts with lean fresh veal chunks.

Start with lean veal chunks....