Easy Veal Stew With Egg Noodles

Veal Stew with Egg Noodles
K. Kingsley
Prep: 15 mins
Cook: 70 mins
Total: 85 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
533 Calories
26g Fat
19g Carbs
54g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 533
% Daily Value*
Total Fat 26g 33%
Saturated Fat 8g 41%
Cholesterol 207mg 69%
Sodium 569mg 25%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 54g
Vitamin C 10mg 48%
Calcium 71mg 5%
Iron 3mg 17%
Potassium 737mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy recipe makes an incredibly tender and delicious veal stew. It takes a little too long to make after a long day at the office, but it's a wonderful stew for a weekend family feast when it's chilly outside and nice enough to serve to company. Fresh lemon juice and zest impart a bright, lively flavor to the dish.


  • 3 tablespoons olive oil

  • 2 1/2 to 3 pounds veal stew meat, boneless, cut into 2-inch cubes

  • 2 tablespoons all-purpose flour

  • 1 (10-ounce) package pearl onions, frozen, peeled

  • 3 medium carrots, peeled, cut into 1-inch pieces

  • 1 (14-ounce) can diced tomatoes with juice

  • 1 cup chicken broth

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 teaspoons grated lemon zest

  • 2 to 3 tablespoons fresh lemon juice

  • 2 tablespoons chopped fresh parsley

  • 1 (12-ounce package) egg noodles, medium width 

Steps to Make It

  1. In a 4-quart Dutch oven, heat the oil over medium-high heat.

  2. Cook the veal in batches, lightly browning each piece on both sides. Remove to a bowl with a slotted spoon. Add more oil to the skillet between batches if necessary. Sprinkle the veal with the flour and toss until well-coated.

  3. Add the onions, carrots, tomatoes with juice, chicken broth, oregano, salt, pepper, and lemon zest to the pot and stir to combine. Return the veal to the pot and stir well.

  4. Bring the stew to a boil over medium-high heat. Reduce the heat to low. Cover and simmer for 1 hour, or until the meat​ is tender.

  5. Stir in the lemon juice and parsley. Simmer uncovered for 10 minutes more, or until heated through.

  6. Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook according to the package directions. Drain well. Serve the stew over the egg noodles.


  • Look for veal with a fine grain and creamy pink color. Any fat on the veal should be a milky white color.
  • Packages of veal (or any meat) should be securely wrapped without any tears or punctures. The packages should also feel cold to the touch. Be sure to check the expiration date before purchasing.
  • To make this stew ahead of time, prepare it through Step 3. Let cool, then cover and refrigerate for up to three days. Reheat the stew slowly, add the lemon juice and parsley and proceed as directed.
  • Pearl onions, also known as pickling onions, are about 1 inch in diameter and have a sweeter flavor and more tender texture than the regular yellow onion. The Barletta is a common variety of the white pearl onions; other varieties include Cipollini and Purplette. Buying the pearl onions frozen will save you time peeling them.