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veal stew in white bowl with herbs

Classic French Veal Stew With Fennel

This classic French Fennel and Veal Stew is the ultimate cold weather comfort food. While simmered to perfection, the meat becomes meltingly tender and embed itself in a rich red wine sauce.
Course Main Course
Cuisine French, International
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 8 People
Calories 620kcal


  • Casserole


  • 5 Lbs. Veal Chunks
  • 1 Stick Butter; Divided
  • 2 Cups All-Purpose Flour
  • 1 Cup Red Wine See Notes
  • 4 Cups Beef Stock; Reduced Sodium
  • 1 Fennel Bulb; Sliced
  • 3 Garlic Cloves; Chopped
  • 1 Chopped Shallot; Sliced
  • 3 Dried Bay Leaf
  • 8 Fresh Thyme Sprigs
  • 3 Large Carrot; Peeled & Sliced
  • 3 Red Potatoes; Quartered
  • 8 Oz. Sliced Mushrooms
  • 1 Medium Onion; Roughly Chopped
  • 8 Oz. Tomato Paste
  • 4 Cups Water
  • 3 Tsp. Salt To Taste
  • 1 ½ Tsp. Ground Black Pepper Or To Taste


  • To begin, wash the meat then pat dry.
    Coat the meat with flour and remove all excess flour. Set aside in a large platter to avoid sticking.
    In a casserole, melt butter and add the oil. When heated, add floured meat.
    Cook it until brown on both sides, then remove the meat from the casserole.
    Step 1 to make veal stew
  • Next, add other half of stick of butter followed by all the vegetables. Sauté vegetables for about 8 minutes on high heat, stirring occasionally to avoid sticking.
    Add the meat and deglaze with Red Wine, then add warmish beef stock, followed by the tomato paste. Stir well to combine. Reduce to heat to medium.
    Season with salt and pepper and add water.
    Add Dried Bay Leaf and Thyme.
    Step 7 to make veal stew
  • Cook it until all the vegetables softened, stir a couple times while cooking to avoid sticking at the bottom.
    Small cubes of butter can be added before serving to make the sauce thicker. Serve and enjoy.
    Step 10 to make veal stew



The Meat:
  • We do not recommend using parts that has a lot of fat because the meal has butter in it, it will be very heavy, and it will have fatty texture.
  • If you can, we recommend using soft parts of Veal, especially legs can be used for this meal.
Which Wine To Use:
  • For the wine, use any dry red (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is inexpensive but still good enough to drink.
  • For this recipe we went with a mild sweet wine from La Peroniere, Carignan, Vieilles Vignes.
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Calories are estimated per serving.


Serving: 8People | Calories: 620kcal | Carbohydrates: 21g | Protein: 69g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 1379mg | Potassium: 920mg | Fiber: 6g | Sugar: 25g | Vitamin A: 31IU | Vitamin C: 63mg | Calcium: 8mg | Iron: 11mg