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Meat, Classics and bistro fare

Veal tendrons with peas and carrots

Veal tendrons with peas and carrots is a spring stew for 4 people, ready in 2 hours, easy level, for €3.60 per serving. The key to success is a very gentle simmer and adding the peas right at the end so they keep their color and sweetness.

Veal tendrons slowly simmered with peas, carrots and spring onions, a true taste of spring.

Veal tendrons with peas and carrots
Total time
2 h
Difficulty
Easy
Cost per person
€3.60
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

This dish combines tender, slow simmered veal tendrons with the gentle bite of new carrots and fresh peas. White wine and a bit of flour build a lightly thickened sauce that coats every bite without hiding the taste of the veal. Spring onions add a fresh note that sets this apart from heavier winter stews.

Make it when the first new carrots and fresh peas show up at the market, for a relaxed Sunday lunch or a weeknight dinner when you have two hours to spare. Crusty bread is there for mopping up the sauce, and the mild flavors appeal to both adults and kids who like gentle stews. Mon Chou likes to bring this one out as soon as the weather turns warm.

The ingredients

4 people

Butcher

  • Veal tendrons 1.2 kg

Fruits and vegetables

  • Fresh or frozen peas 600 g
  • New carrots 500 g
  • Spring onions 6

Pantry

  • White wine 15 cl
  • Flouroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 30 g

Bakery

  • Country bread 4 slices

Allergens Gluten

The step by step recipe

  1. Brown the tendrons in a Dutch oven with the butter, then dust with flour. 10 min

    Let the flour turn slightly golden for a more flavorful sauce.

  2. Deglaze with white wine and add water to cover, season with salt and pepper, cover and let simmer. 1 h

    A barely visible simmer is the whole secret.

  3. Add the carrots and spring onions and continue cooking. 30 min

    Save the onion tops for the end.

  4. Add the peas for the last few minutes. 10 min

    Frozen peas go straight into the pot.

  5. Taste and adjust the seasoning before serving with the bread.

    A squeeze of lemon juice at the end of cooking brightens up the whole spring sauce.

Our tips to get it right

  • Pick tendrons with a bit of marbling, they stay moister after two hours of cooking than very lean cuts.
  • Hold off on salt early on, the sauce reduces and concentrates plenty of flavor by the end.
  • If using fresh peas, taste one while shelling, some are already sweet and will cook faster than you expect.

The variations

  • Swap the veal for lamb shoulder, cut into chunks, for a stronger flavor with a similar cooking time.
  • For a vegetarian version, replace the tendrons with new potatoes and button mushrooms, simmered in the same broth.
  • To save time, use frozen peas and carrots that are already cut, this shaves twenty minutes off the prep.

What to serve it with

  • Crusty bread for mopping
  • Plain white rice
  • Sparkling water with lemon

Storage

This stew keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well for up to 2 months, though the peas lose a bit of texture. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can I use a different cut of veal instead of tendrons?

Veal shoulder or flank also work well, as long as you keep a similar simmering time. Avoid very lean cuts, they tend to dry out during long cooking.

Can I make this stew ahead of time?

Yes, cook it through the carrots step the day before, then finish with the peas just before serving. The sauce actually tastes better after a night in the refrigerator.

Should I use fresh or frozen peas?

Both work well, fresh peas just need shelling first. Frozen peas can go straight into the pot with no thawing needed.

Is this dish good for kids?

Yes, it's a mild, gently flavored stew that many kids enjoy. Just cut the veal into smaller pieces to make it easier to chew.

How long does it take to make veal tendrons with peas and carrots?

Count 2 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in veal tendrons with peas and carrots?

About 590 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 veal tendrons with peas and carrots cost?

About €3.60 per serving, or €14.40 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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