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Meat, Classics and bistro fare

Veal stew with carrots and rice

Veal stew with carrots and rice is a French braised dish for 4 people, ready in 1 hour 25 minutes, rated easy, for €3.50 per person. The key to success is the flour that thickens the sauce before simmering, and the cream stirred in off the heat at the very end.

A veal stew simmered in white wine with carrots and onions, served with rice, just like grandma used to make.

Veal stew with carrots and rice
Total time
1 h 25
Difficulty
Easy
Cost per person
€3.50
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Veal stew with carrots is the kind of dish that simmers quietly while you get on with your day. The meat turns tender after a long, gentle cook, the carrots soak up the white wine, and the sauce clings to the rice instead of running off the plate. Nothing complicated here, just time doing the work for you.

It's the kind of recipe to plan for a Sunday or an evening when you're a bit ahead of schedule, since it calls for patience more than skill. Kids tend to like it, the meat is soft and the sauce isn't spicy, and there's usually enough left over for the next day, even better reheated.

The ingredients

4 people

Butcher

  • Veal stew meat 900 g

Fruits and vegetables

  • Carrots 600 g
  • Onions 2
  • Garlic 2 cloves
  • Bouquet garni 1

Pantry

  • White wine 20 cl
  • Flouroften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g
  • Sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 5 cl

Allergens Gluten

The step by step recipe

  1. Brown the veal in the oil in batches, then set it aside. 10 min

    Brown the veal in two batches, it needs to hit the hot pan directly to get a good color.

  2. Soften the onions and garlic, sprinkle with flour, then add the meat back in. 5 min

    The flour coats the meat and thickens the sauce.

  3. Pour in the white wine and some water, add the bouquet garni, season with salt and pepper, and let it simmer covered. 45 min

    Without the flour coating the meat, the sauce would stay thin, stir occasionally so it doesn't stick.

  4. Add the sliced carrots and keep cooking, then stir in a spoonful of cream to finish. 20 min

    Add the cream off the heat at the end so the sauce stays smooth and doesn't split.

  5. Cook the rice in salted boiling water and serve it alongside the stew. 11 min

    Rinse the rice until the water runs clear, the grains stay separate in the sauce.

Our tips to get it right

  • Cut the veal into evenly sized pieces so they all cook at the same rate and stay tender together.
  • Keep the heat low during simmering, a hard boil would dry out the meat instead of softening it.
  • Taste the sauce before adding the cream and adjust the salt then, since the cream will mellow the flavor afterward.

The variations

  • Swap the veal for pork shoulder, the simmering method and times stay the same.
  • For a meatless version, use mushrooms and potatoes instead of the veal, and simmer for a bit less time.
  • To save time, cut the meat into smaller pieces and shorten the simmering to 30 minutes, it will be slightly less tender but still good.

What to serve it with

  • A glass of dry white wine
  • A green salad to start
  • Crusty bread for the sauce

Storage

The veal stew keeps 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, without the rice. Reheat it gently in a saucepan with a splash of water to loosen the sauce.

Questions about this dish

Can you make veal stew ahead of time?

Yes, it's even better reheated the next day since the sauce has time to soak into the meat. Prepare it up to the cream step, then stir the cream in right before serving.

Which cut of veal works best for a stew?

Veal shoulder is ideal, it stays tender through a long simmer. Avoid very lean cuts, which dry out during cooking.

Can you replace the white wine?

You can use chicken broth instead, the dish will be slightly less flavorful but just as tender. Skip vinegar, it's too sharp for this kind of braise.

Is veal stew good for kids?

Yes, the meat is soft and the sauce isn't spicy, so it's a dish kids tend to enjoy. You can cut the meat into smaller pieces to make it easier to chew.

How long does it take to make a veal stew with carrots and rice?

Count 1 h 25 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a veal stew with carrots and rice?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a veal stew with carrots and rice cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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