Grain Fed veal, Milk Fed Veal
Stewing Veal
15 min Preparation
30 min Cooking
4 Portions


  • 450 g (1 lb) Fontaine Family stewing veal cubes
  • 5 mL (1 tsp.) olive oil
  • 1 onion, finely chopped
  • 250 mL (1 cup) quartered mushrooms
  • Ground pepper to taste
  • 2 sweet potatoes, quartered
  • 4 carrots, cut lengthwise
  • 4 parsnips, cut lengthwise
  • 165 mL (1/2 cup) beef or chicken broth


  1. In a non-stick pan, heat oil over medium-high heat. Brown onion and mushrooms for about 3 minutes.
  2. Add veal cubes and continue cooking until meat is browned and no longer pink.
  3. Add sweet potatoes, carrots, parsnips and soy sauce. Mix, cover and continue cooking over medium heat for 30 minutes or until vegetables are tender. Add pepper to taste.

Side dishes

Serve with Dijon mustard and parsley.

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