Veal Stew Breakfast Plate

Veal Stew Breakfast Potatoes
Veal Stew on Breakfast Potatoes with Quail Eggs

So this may seem as a bit of a weird thing to have for breakfast, as it is essentially putting last nights leftovers atop breakfast potatoes. However, once you see how this veal stew is made, it’s unlikely that you’ll be having it for dinner. The reason mostly is that it takes 4 hours of stewing, then an overnight of resting to really break down the meat. It sounds complicated, but it really isn’t.

Click Here To Just Get The Breakfast Potatoes Recipe

The veal stew shares a lot of similarities to Beef Bourgiugnon but it is a lot less finicky. The best part in my opinion, is there is no need for beef stock as the only liquid used in cooking is an entire bottle of wine. Ok maybe this is more of a brunch recipe than a weekday breakfast. The only thing you’ll absolutely need, other than the food ingredients is a dutch oven. These perfect pots are great for cooking on the stove, and in the oven, and are the best thing when it comes to making stew. They are basically the opposite of an instant pot, as everything seems to take 10 times longer, yet it is well worth it.

Veal Stew Ingredients

1.5 kg Veal

1 large Yellow Onion; wedged in 8ths

2 large Carrots; cut into 5 cm long pieces

2 Shallots, chopped

2 cloves Garlic; minced

1 bottle Red Wine; go for cheap, no need to splurge on the fancy stuff

3 tbsp Butter

1 tbsp Herbs du Provence; fresh if possible

2 Bay Leaves

8 rashers Bacon; chopped

1 tbsp Olive Oil

2 tbsp Flour

Salt and Pepper; to taste

Veal Stew Instructions

1. Begin by preheating your dutch oven on the stove top. Add the olive oil and start with the lowest flame to let it warm up. If you start with a high flame you may crack the oven. You absolutely have to add the oil (or water) as you begin preheating the dutch oven or it will crack. Start chunking the veal into about 5 cm/2 inch pieces. When the dutch oven is ready, begin to turn the heat up high. Once hot add in the chopped bacon and let cook. You want to render the fat into the olive oil as this is what you will cook the meat and vegetables in.

2. Remove the bacon when cooked and set aside, then add in the veal chunks. You can do this in parts as to not overcrowd the dish. Once all the sides are browned (but do not cook the inside) remove the veal and set aside with the bacon.

3. Once all the veal is cooked and removed, lower the fire to medium and add the Onion, Shallots, and Carrot pieces. Let cook until the onions are translucent and then add the minced garlic. Stir for a minute without burning the garlic, and then re-add in the veal and bacon. Pour in the entire bottle of wine and bring up to a boil.

4. Once boiling, turn off the flame and add the bay leaves and herbs du Provence. Place the lid on your dutch oven and place in a regular oven preheated to 135°C or 275°F. Let sit in the oven for the next 4 hours minimum. When the time is up, turn off the heat and let the veal stew…stew in the pot for the next 12 hours. This will really break down the meat and you’ll be left with what is essentially shredded meat (this also works well for tacos).

5. After the 12 hours are up, open the lid, remove the bay leaves, and strain the liquid into sauce pan. Because it is already so thick I let the entire contents of the pot sit in a raised colander for about a half hour over the saucepan to get as much liquid as I can.

6. Simmer the liquid and when hot whisk in 2 tbsp of flour and the 3 tbsp of butter, essentially making a gravy. Add this gravy back into the meat and give it a good stir. Spoon this veal stew atop some freshly roasted breakfast potatoes and some sliced quail eggs, add a garnish of sprouts, and you’ve got yourself a deliciously rich and savory breakfast brunch dish.

Notes

I recommend the Emile Henry Cocotte as that is what I have myself, but any dutch oven will work. I know lots of fans of the Le Creuset line which are absolutely beautiful as well (albeit much more expensive).

Do not worry about leaving the meat for 12 hours outside the refrigerator. It is staying sealed in the dutch oven in the oven and it retains its heat quite well. You can simmer the meat on the stove top the next day if you want to give it another batch of heat.

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Cocotte for Veal Stew
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Veal Stew

Veal Stew Breakfast Plate

A great savory brunch dish with deliciously flavorful veal stew
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Print Pin Rate
Course: Breakfast
Cuisine: French, Fusion
Keyword: Veal Stew
Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 17 hours 5 minutes
Servings: 6 people

Ingredients

  • 1.5 kg Veal
  • 1 Yellow Onion
  • 2 Carrots
  • 2 Shallots
  • 2 cloves Garlic minced
  • 1 bottle Red Wine cheap is fine
  • 3 tbsp Butter
  • 1 tbsp Herbs du Provence
  • 2 Bay Leaves
  • 8 rashers Bacon
  • 1 tbsp Olive Oil
  • 2 tbsp Flour
  • Salt and Pepper to taste

Instructions

  • Begin by preheating your dutch oven on the stove top. Add the olive oil and start with the lowest flame to let it warm up. If you start with a high flame you may crack the oven. You absolutely have to add the oil (or water) as you begin preheating the dutch oven or it will crack. Start chunking the veal into about 5 cm/2 inch pieces. When the dutch oven is ready, begin to turn the heat up high. Once hot add in the chopped bacon and let cook. You want to render the fat into the olive oil as this is what you will cook the meat and vegetables in.
  • Remove the bacon when cooked and set aside, then add in the veal chunks. You can do this in parts as to not overcrowd the dish. Once all the sides are browned (but do not cook the inside) remove the veal and set aside with the bacon.
  • Once all the veal is cooked and removed, lower the fire to medium and add the Onion, Shallots, and Carrot pieces. Let cook until the onions are translucent and then add the minced garlic. Stir for a minute without burning the garlic, and then re-add in the veal and bacon. Pour in the entire bottle of wine and bring up to a boil.
  • Once boiling, turn off the flame and add the bay leaves and herbs du Provence. Place the lid on your dutch oven and place in a regular oven preheated to 135°C or 275°F. Let sit in the oven for the next 4 hours minimum. When the time is up, turn off the heat and let the veal stew...stew in the pot for the next 12 hours. This will really break down the meat and you'll be left with what is essentially shredded meat (this also works well for tacos).
  • After the 12 hours are up, open the lid, remove the bay leaves, and strain the liquid into sauce pan. Because it is already so thick I let the entire contents of the pot sit in a raised colander for about a half hour over the saucepan to get as much liquid as I can.
  • Simmer the liquid and when hot whisk in 2 tbsp of flour and the 3 tbsp of butter, essentially making a gravy. Add this gravy back into the meat and give it a good stir. Spoon this veal stew atop some freshly roasted breakfast potatoes and some sliced quail eggs, add a garnish of sprouts, and you've got yourself a deliciously rich and savory breakfast brunch dish.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!


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