Veal Cream Stew with Wine

Veal stew with cream is the ultimate comfort dish for chilly nights. The slow simmer transforms veal cubes into melt-in-your-mouth bites, while a final swirl of cream wraps every vegetable in pure velvety richness. I love how the wine brings brightness and the potatoes soak up all those savory juices without ever feeling heavy.

I whipped this up for a winter dinner with friends and was amazed at how everyone went back for seconds and scraped their bowls clean. The aroma alone is enough to gather family in the kitchen.

Ingredients

• Veal shoulder cubes: choose nicely marbled pieces for tenderness and flavor
• Olive oil: brings a subtle fruity note sautéing meat and veggies
• French shallots: milder and sweeter than onions for aromatic depth
• Garlic: key for base savoriness go for firm fresh cloves
• White wine: brightens the stew dry varieties like Sauvignon Blanc work best
• Chicken broth: gives body and richness homemade or low sodium is ideal
• Bay leaf: infuses the sauce with gentle herbal flavor remove before serving
• Cornstarch: easily thickens the sauce for that perfect velvet touch
• 18 percent cream: delivers silkiness without being too rich use the freshest you can find
• Red potatoes: hold their shape and soak up flavor look for firm smooth ones
• Carrots: add gentle sweetness bright color slice evenly for even cooking
• White turnips: bring earthy complexity choose ones that feel dense and heavy

Step-by-Step Instructions

Sear the Veal:

Brown half the veal cubes at a time in olive oil in a large Dutch oven or heavy pot over medium-high heat. Work in batches to avoid crowding which creates a rich caramelized crust and prevents steaming. Remove browned veal to a plate and season with salt and pepper as you go

Build the Flavor Base:

In the same pot lower to medium heat and add shallots and garlic. Cook gently stirring for about five minutes until softened and fragrant. All those browned bits from the veal will meld into the shallot mixture

Deglaze and Simmer:

Pour in the white wine and scrape up any stuck-on flavor from the bottom using a wooden spoon. Let the wine bubble and reduce by half which only takes two to three minutes intensifying its flavor without simmering off completely

Add Broth Meat and Bay Leaf:

Return the veal and any juices to the pot. Add chicken broth and the bay leaf. Bring to a gentle boil over medium-high then reduce to a steady simmer. Cover and cook for one hour on medium-low. The meat will slowly tenderize and the stew’s flavor will concentrate

Prepare the Cream Thickener:

In a bowl whisk together cream and cornstarch until there are no lumps. This simple step magically thickens the sauce later but wait until the end to keep things silky

Add Vegetables and Cream:

Uncover the pot and add potato cubes carrot slices and turnip wedges. Pour in the cream-cornstarch mixture. Stir gently to combine. Turn the heat to medium and bring the stew back up to a simmer uncovered

Finish and Serve:

Let the stew simmer for about 25 minutes stirring every so often until the vegetables are tender and the sauce has thickened enough to coat a spoon. Fish out the bay leaf. Taste and adjust seasoning with more salt and fresh pepper if needed

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Red potatoes are my favorite because they hold together without dissolving and soak up all that creamy sauce. When I make this with my kids we love sneaking a couple of extra pieces just before serving

Storage Tips

Store leftover veal stew in an airtight container in the fridge up to three days. The sauce may thicken as it chills so add a splash of broth or water when reheating. I find the flavors get even more delicious overnight as everything melds together

Ingredient Substitutions

If you do not have veal you can use cubed chicken thighs or pork shoulder. For dairy free swap the cream for coconut milk but expect a subtle flavor shift. If white turnips are unavailable use parsnips or celeriac

Serving Suggestions

Serve steaming bowls with crusty bread a simple green salad or buttered noodles. For a cozy touch scatter chopped parsley and a little extra cracked pepper over each bowl right before bringing it to the table

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Cultural Context

Veal stew with cream is closely tied to classic French cooking where cream sauces and gentle simmering techniques showcase both rustic and refined flavors. This style of stew brings together everyday vegetables and luxury touches in pure harmony

Recipe FAQs

→ What type of veal is best for this dish?

Shoulder veal cubes are ideal, as they become tender during long, gentle simmering.

→ Can I substitute the 18% cream?

You can use half-and-half or light cream; avoid heavy cream to keep the texture silky but not too rich.

→ When should vegetables be added?

Vegetables are stirred in with the cream mixture once the veal is nearly cooked, ensuring they remain tender yet hold their shape.

→ What does the white wine contribute?

White wine adds a gentle acidity and depth of flavor that balances the creaminess of the dish.

→ How can I thicken the sauce?

Dissolve cornstarch in the cream before adding; this step creates a smooth, velvety sauce that clings to the ingredients.

→ Can this be made ahead?

Absolutely. Prepare in advance and gently reheat, allowing flavors to deepen while maintaining tenderness.