Veal and Apple Stew

Grain Fed veal
Stewing Veal
20 min Preparation
1h15 Cooking
4 Portions


  • 90 ml (6 tbsp.) olive oil
  • 1 large onion, chopped
  • 2 packages of Famille Fontaine Grain-Fed Stewing Veal
  • 30 ml (2 tbsp.) flour
  • 500 ml (2 cups) chicken broth
  • 250 ml (1 cup) unfiltered, unsweetened apple cider
  • 1 bay leaf
  • 15 ml (1 tbsp.) fresh thyme
  • 45 ml (3 tbsp.) tomato paste
  • 250 ml (1 cup) sliced carrots
  • 2 apples, cored and sliced
  • 125 ml (1/2 cup) heavy cream
  • salt and pepper to taste
  • chopped fresh parsley, for garnish


  1. Heat 2 tbsp of olive oil in large skillet. Sauté onion until tender, about 3-4 minutes. Transfer to a Dutch oven. Add another 2 tbsp of olive oil to your skillet and brown the veal over medium heat, working in batches. Add to Dutch oven.
  2. Lower heat under skillet and add 2 more tbsp of olive oil. Sprinkle in the flour, stirring to make a paste while scraping up the brown bits from the pan. Add chicken broth, apple cider, bay leaf, thyme and tomato paste; stir until the sauce is thickened and glossy, about 5 minutes.
  3. Pour sauce over the veal in the Dutch oven, stir and season with salt and pepper. Cover and simmer for one hour over low-medium heat, stirring occasionally. Uncover and add carrots and chopped apple; continue to simmer, uncovered, for an additional hour. Turn off the heat and stir in cream and parsley. Enjoy!

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