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Veal Stew Milanese

This savory stew pairs perfectly with Risotto alla Milanese. 
Based on a recipe from The Good Housekeeping Illustrated Cookbook, Zoe Coulson, 1980, Hearst Books, NY, p 239.
Prep Time45 mins
Cook Time1 hr 15 mins
Total Time2 hrs
Course: Main Course - Veal, Prepare Ahead - Serve Later
Servings: 6 servings
Author: Catherine Christiano


  • 1/4 cup olive oil
  • 2 pounds veal for stew cut into 1 1/4" chunks
  • 1 cup onion approximately 1 large onion, diced 1/4"
  • 2/3 cup carrot approximately 1 large carrot, diced 1/4"
  • 2/3 cup celery approximately 1 large stalk, diced 1/4"
  • 1 teaspoon garlic approximately 1 clove, minced
  • 1/3 cup white chianti or other dry white wine
  • 16 ounces diced unsalted canned tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon coarsely ground pepper
  • 1 bay leaf
  • 1 teaspoon chicken bouillon
  • 1 tablespoon chopped parsley

Risotto alla Milanese


    • In 6-quart pot over medium-high heat, heat 2 tablespoons oil. Add 1/3 of veal, browned well on all sides, removing pieces as they brown to separate bowl.  Repeat for remaining veal, adding more oil as necessary.
    • In same pot, in drippings over medium heat, saute onion, carrot, celery, and garlic until lightly browned, about 5 minutes. Add wine, tomatoes and liquid, next 5 ingredients (through chicken bouillon), and browned veal. Stir to combine.
    • Heat to boiling. Reduce heat to simmer; cover and cook 1 1/4 hours or until veal is fork tender, stir occasionally.
    • Meanwhile, prepare the Risotto alla Milanese.
    • Before serving, discard bay leaf, and sprinkle with parsley. Serve with risotto.