My F&W
quick save (...)
Veal Stew with Spring Greens
© Tina Rupp

Veal Stew with Spring Greens

  • ACTIVE: 30 MIN

This lemony stew has a delicious mix of spinach, sorrel, watercress, romaine and herbs.

  1. 3 tablespoons unsalted butter
  2. 1 tablespoon canola oil
  3. 3 pounds boneless veal shoulder, cut into 1 1/2-inch pieces
  4. Salt and freshly ground pepper
  5. 1 cup dry white wine
  6. 5 cups spinach leaves, chopped
  7. 5 cups sorrel leaves, chopped
  8. 1 head of romaine, chopped
  9. 1 bunch of watercress, chopped
  10. 1 leek, finely chopped
  11. 1/4 cup finely chopped flat-leaf parsley
  12. 1/4 cup finely chopped tarragon
  13. 1/4 cup finely chopped chives
  14. 1 cup crème fraîche
  15. Steamed rice, for serving
  1. Preheat the oven to 325°. In a large enameled cast-iron casserole, melt the butter in the oil. Season the veal with salt and pepper. Add it to the casserole and cook over high heat, turning occasionally, until browned, 12 minutes. Add the wine, cover with a sheet of parchment paper and the lid and braise in the oven for about 1 hour, until the meat is nearly tender.
  2. Add the spinach, sorrel, romaine, watercress, leek, parsley, tarragon, chives and crème fraîche to the casserole. Stir well; season with salt and pepper. Cover again with the parchment and the lid and braise for 30 minutes longer, until the greens are wilted and the veal is tender. Transfer the stew to bowls and serve with rice.

Suggested Pairing

Jean-Marc Roulot pairs it with a powerful Meursault.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.