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Veal Stew with Bacon and Winter Vegetables

Scott Phillips

Servings: 5 to 6

This hearty stew is the perfect dinner for a cold winter’s night. Bacon adds a touch of smoky flavor to the mild, tender veal.


  • 3 lb. boneless veal shoulder or leg, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  • 2 oz. thick-cut bacon, cut into 1/2-inch pieces
  • 1 Tbs. grapeseed oil or vegetable oil; more as needed
  • Kosher salt and freshly ground pepper
  • 1 medium yellow onion, coarsely chopped (about 1 cup)
  • 2 medium celery stalks, coarsely chopped (about 1/2 cup)
  • 1 medium carrot, coarsely chopped (about 1/3 cup)
  • 2 medium cloves garlic, minced
  • 2 tsp. minced fresh thyme
  • 1 tsp. minced fresh marjoram
  • 2 1-inch wide strips orange zest
  • 2 dried bay leaves
  • 1 cup sweet vermouth
  • 2-1/2 cups homemade or lower-salt store-bought chicken broth
  • 3 cups diced celery root (1-inch dice)
  • 3 cups carrot pieces (1-inch pieces)
  • 2 Tbs. coarse-grained mustard

Nutritional Information

  • Calories (kcal) : 530
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 260
  • Sodium (mg): 700
  • Carbohydrates (g): 24
  • Fiber (g): 4
  • Protein (g): 65


  • Position a rack in the bottom third of the oven and heat the oven to 325°F.
  • Spread the veal on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.
  • In a 6-quart Dutch oven or other heavy-duty pot, cook the bacon in the oil over medium heat, stirring occasionally, until browned but not crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and set aside. Do not wipe out the pan.
  • Heat the bacon fat over medium to medium-high heat until shimmering hot. Season about one-third of the veal with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the veal to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the veal, seasoning with salt and pepper before browning. Once all of the veal is browned, remove the pot from the heat to let it cool for a few minutes.
  • Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and coarsely chopped carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in garlic, thyme, marjoram, orange zest, and bay leaves and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Return the bacon to the pot.
  • Add the vermouth, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the chicken broth and 1-1/2 cups water. Bring to a boil.
  • Return the veal to the pot along with any accumulated juice. Lower the heat to maintain a simmer.
  • Crumple a 12×16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.
  • After 30 minutes of stewing, add the celery root and carrot pieces to the pot. Cover with the parchment and lid, and cook until the veal is fork-tender, 1 to 1-1/2 hours more (shoulder cuts will take longer than leg cuts).
  • Stir in the mustard. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

Make Ahead Tips

The stew can be made up to 2 days ahead: Skip the degreasing step, cool to room temperature, cover, and refrigerate. Once the stew is chilled, lift the solidified fat off the top with a slotted spoon. Reheat the stew over medium-low heat to serve.


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Reviews (1 review)

  • Ancaster78 | 01/11/2019

    i made this recipe first time tonight. the recipe doesn't say how long to simmer once you return the veal to the pot and prior to putting in the oven. i thought it was good in that it was fairly easy to follow and ingredients were normal...but the stew was a bit bland - almost as if it was missing something (paprika or some other spice?). also - 2 oz of bacon equals 2-3 pieces - maybe more bacon is needed? i used white pinot grigio instead of vermouth. i've never made a stew before, but i felt like the broth was very liquidy. almost like a soup - not sure if this was the intent. i will try this recipe again but i will have to figure out what to add.

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