This festive Greek veal stew brings holiday magic straight to your dinner table in just under 2 hours.
Tender chunks of veal simmer in aromatic seasonings until melt-in-your-mouth perfect, while a medley of fruits and nuts adds delightful texture and depth.
Perfect for special gatherings, this hearty dish serves 6-7 people and delivers restaurant-quality results with minimal prep work.
The combination of succulent meat and sweet-savory garnishes creates an unforgettable comfort meal that’ll have everyone asking for seconds.
Ingredients for Christmas Veal Stew
- Veal: 1.5 kg premium stewing veal, cut into 14-16 chunks (or quality lean beef)
- Vegetables: 600g leeks (sliced), 2 large carrots (sliced)
- Liquids: 2/3 cup olive oil, 1/3 cup cognac, 2 tbsp soya sauce, 1 cup warm water
- Dried Fruits: 16 pitted plums, 16 pitted apricots
- Nuts: 16 skinless almonds
- Seasonings: Juice of 2 lemons, salt, freshly ground pepper
Step-by-Step Instructions
- Meat Preparation: Cut and wash veal, pat dry thoroughly with paper towels for optimal browning
- Searing: Heat oil and brown meat in batches until golden on all sides. Remove and set aside
- Vegetable Base: Sauté sliced leeks in the same flavorful oil
- Combining: Return veal to pan, add cognac and let it evaporate
- Building Flavors: Add soya sauce, carrots, water, salt, and pepper
- Slow Cooking: Cover and simmer for 90 minutes until meat is tender
- Final Touch: Add dried fruits and almonds in the last 10-15 minutes
- Serving: Pair with your choice of pilaff, mashed potatoes, or roasted potatoes
Key Cooking Techniques
Browning the meat properly is what makes this stew extra tasty! Make sure to dry your meat pieces well with paper towels – this helps create that beautiful golden crust.
Working in batches might take a few extra minutes, but it’s worth it for that rich flavor. Keep your pan nice and hot between batches, and you’ll get that perfect sear every time.
Smart Substitutions
While veal makes this stew special, you can use good quality beef instead – just pick lean cuts like chuck or bottom round. No cognac?
Try brandy or even a dry white wine. The dried fruits add sweetness, but you can mix and match – try raisins or dried figs if that’s what you have. And if almonds aren’t your thing, walnuts or pine nuts work great too!
Serving Suggestions
This cozy stew shines when served over fluffy rice pilaf, but don’t stop there! Try it with creamy mashed potatoes to soak up all that amazing sauce, or pair it with roasted potatoes for extra comfort.
Add a simple green salad on the side to balance the richness. For a pretty presentation, sprinkle some fresh parsley on top and serve the extra sauce in a little pitcher.
Storage Tips
This stew actually tastes even better the next day! Let it cool completely, then pop it in an airtight container. It’ll keep in the fridge for 3-4 days.
When reheating, add a splash of water if needed, and warm it gently on the stove. The nuts might lose some crunch, so you can always add fresh ones when serving leftovers.
Amazing Christmas Veal Stew Garnished with Fruit & Nuts
Equipment
- Large saucepan
Ingredients
Main Ingredients
- 1.5 kg quality stewing veal, cut into 14-16 pieces (53 ounces) Alternatively use high quality, low fat beef cuts
- 600 g leeks, sliced (21 ounces)
- 2 large carrots, sliced
- 2/3 cup olive oil
- 1/3 cup cognac
- 2 tbsp soya sauce
- 250 g warm water (1 cup)
- 16 dried plums pitted
- 16 dried apricots pitted
- 16 almonds without skins
- 2 lemons, juiced
- salt and freshly ground pepper to taste
Instructions
- Cut the veal into large pieces and wash thoroughly; wipe with some paper towel (it is important to dry the meat well, in order to be nicely browned). Heat the oil in a large saucepan, add the meat (in batches) and sauté until browned on all sides. Do not add all the meat in saucepan, rather sauté in batches, so that the temperature of the oil remains high and the meat is sealed. When done, remove with a slotted spoon, place on a platter, cover and set aside.
- Slice the leeks, add in the same oil used to brown the meat and sauté. Add the veal and pour in the cognac; wait for a while, until it evaporates. Add the soya sauce, the carrots, the warm water and season with salt and pepper. Place the lid on, turn the heat down and let it simmer for 1 and 1/2 hour. About 10-15 minutes before the veal is ready, add in the pan the dried plums, apricots and almonds and stir.
- Serve with pilaff, mashed or roast potatoes. Enjoy!