Veal stew is one of those dishes that bridges the seasons. It carries the warmth and comfort of winter, but with a brightness that feels right at home as spring begins to settle in. In our family, it’s a recipe we come back to year after year. Something to gather around, to share, and to enjoy without overthinking.

This version starts by carefully browning the veal, building flavor slowly and intentionally. From there, onions, carrots, celery, and garlic create a classic base, while a splash of Chardonnay lifts the dish and brings balance. Tomatoes, herbs, and broth come together over time, transforming into a rich, comforting stew that’s both hearty and refined. Finished with baby onions and fresh parsley, it’s a dish that feels complete on its own, yet even better served over oven-baked polenta with a simple salad on the side.

We like to pair this with our Sonoma Coast Chardonnay. Its balance and freshness complement the richness of the stew, bringing everything into harmony at the table.

This is the kind of meal that doesn’t rush. It fills the kitchen, brings people in, and reminds us why we cook in the first place.

Ingredients:

2 Tbsp olive oil
2 lbs. veal stew meat, cubed
2 Tbsp flour
Salt and pepper to taste
1 medium onion, chopped
2 carrots, diced
1 stalk celery, chopped
3 cloves garlic, finely chopped
3/4 cup Michael Pozzan Chardonnay
1 15 oz can Italian chopped tomatoes
1 Tbsp tomato paste
1 cup chicken broth (more if needed)
1 Tbsp fresh thyme, chopped
1 bay leaf
1 cup frozen baby onions, defrosted
3 Tbsp Italian parsley, chopped

Instructions:

Heat olive oil in a large Dutch oven over medium heat and brown the veal in batches. Avoid overcrowding the pan so the meat caramelizes properly. Once browned, set the veal aside.

In the same pot, add the onion, carrots, celery, and garlic. Cook until softened. Return the veal to the pot and sprinkle with flour, salt, and pepper. Cook over medium heat until the flour begins to darken slightly, adding a bit more oil if needed.

Increase the heat and deglaze the pan with Chardonnay, allowing it to reduce by half. Stir in the chopped tomatoes and tomato paste, mixing well. Reduce to a simmer, then add the broth, thyme, and bay leaf.

Let the stew cook gently for about 1½ hours, or until the veal is tender. Halfway through cooking, add the baby onions and parsley. If needed, add more broth to maintain the desired consistency.

Serve over oven-baked polenta with a simple romaine and radicchio salad.

Pour a glass of Sonoma Coast Chardonnay, gather everyone around, and enjoy.