The Recipes

Who Knew? Veal Stew

I had originally planned to visit the poultry counter at my local market, but with Thanksgiving looming, the line was outrageous.  So, I pivoted and went to the butcher instead.  I was looking things over, and settled on some veal stew chunks.  Why?  Dunno.  But the result was so amazing I ate it for dinner... and breakfast the next morning.

Who Knew? Veal Stew


- 1 lb. veal chunks
- 1/2 large yellow onion, diced
- 1 carrot, peeled and diced
- 1 celery rib, diced
- 2 cloves garlic, minced
- 8 baby bella or button mushrooms, quartered
- 1 c. white wine
- 2 c. collard greens, woody stalk removed from the center and chopped
- 1/2 14.5-oz can or box of frozen artichokes
- 4 c. chicken stock
- chopped scallions for garnish
- chopped flat-leaf parsley for garnish
- 1/2 c. rice (egg noodles or potatoes are a good substitute, or just some toasted bread)
- 3-4 T. flour
- 1 thyme bundle
- salt
- pepper
- olive oil

Season the veal chunks with salt and pepper, and dredge in flour.  Heat a light layer of olive oil in a dutch oven until it is almost rippling, then add the veal chunks.  Allow them to develop a nice brown crust on each side; approximately 3-4 minutes per side.  Remove the veal and set aside.

Add the onions, celery and carrots to the dutch oven, season with salt, and let the veggies sweat for 7-8 minutes.  Add the garlic, stir, and add in the mushrooms.  Cook for 5 more minutes, then deglaze the pan with the white wine.  Add in the artichokes, stock and thyme bundle.  Season with salt and stir in the collard greens.  Let simmer for 90 minutes.

Cook rice or preferred side and ladle the stew over the top.  Garnish with the scallions and parsley and a squeeze of lemon juice if you have it on hand.