Tomato and Veal Stew

Tomato and Veal Stew


99 people made this

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


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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