Tomato and Veal Stew

    1 hour 40 minutes

    The slow cooking process results in deliciously tender veal. Fresh sage and rosemary can be added for even more flavour.

    100 people made this

    Serves: 4 

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

    Preparation:10min  ›  Cook:1hour30min  ›  Ready in:1hour40min 

    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)


    Deeeelish! I altered the recipe a bit: Add (1) bay leaf, 1/2 C. chicken stock,(2) carrots, (2) celery, (2) potatoes, dash of oregano, and 1/2 canelli beans (optional). Words of advice: Sautee onions, carrots, celery, and garlic together. And add the potatoes and the beans in the last 1/2 hour so they don't get too mushy. I like this dish served over white rice. Great recipe; thanks Marie!!!  -  08 May 2005  (Review from Allrecipes USA and Canada)


    This recipe was AWESOME! My husband, daughter and mother enjoyed it immensely. I made a few changes though: I added 4tps Worchestchire, roasted my garlic as well as my diced tomatoes, and added a spring of thyme and rosemary in the last 30 mins. HINT: This stew is even better a day after cooking. So with that in mind, cook today and SERVE tomorrow. Crusty bread and white wine round out this hearty stew.  -  03 Jan 2008  (Review from Allrecipes USA and Canada)


    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 hubby and I felt like the recipe needed something else. Definitely will try again.  -  31 Oct 2002  (Review from Allrecipes USA and Canada)