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Veal Stew with Horseradish Cream Sauce

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A rich and comforting veal stew simmered with tender vegetables and herbs, finished with a creamy horseradish sauce for a bold and flavorful touch. This hearty dish is perfect for cozy dinners and cold-weather meals.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 2 hours
  • Yield: 6 servings
  • Category: Main Course
  • Method: Simmering
  • Cuisine: European
  • Diet: Low Calorie

Ingredients

  • 2 pounds veal stew meat, cut into cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup all-purpose flour
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 medium carrots, sliced
  • 3 medium Yukon Gold potatoes, cubed
  • 2 celery stalks, sliced
  • 4 cups beef broth
  • 1 cup water
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • 1 cup heavy cream
  • 3 tablespoons prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt (for sauce)
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Season the veal cubes with salt and black pepper, then toss with flour until lightly coated.
  2. Heat olive oil and butter in a large Dutch oven over medium-high heat.
  3. Brown the veal in batches, avoiding overcrowding. Transfer browned meat to a plate.
  4. In the same pot, add onions, carrots, and celery. Cook for about 5 minutes until softened.
  5. Stir in the garlic and cook for 1 minute more.
  6. Add the tomato paste and stir well.
  7. Return the veal to the pot and pour in the beef broth and water.
  8. Add thyme, parsley, and bay leaf. Bring to a gentle boil.
  9. Reduce heat to low, cover, and simmer for 1 hour.
  10. Add the potatoes and continue simmering for 30 to 40 minutes until the veal and vegetables are fork tender.
  11. Meanwhile, prepare the horseradish cream sauce by combining heavy cream, horseradish, Dijon mustard, and salt in a small saucepan over low heat.
  12. Warm the sauce gently for about 5 minutes without boiling.
  13. Remove the bay leaf from the stew before serving.
  14. Ladle the stew into bowls and top with horseradish cream sauce.
  15. Garnish with fresh parsley if desired and serve warm.

Notes

  • Beef stew meat can be substituted for veal for a richer flavor.
  • Yukon Gold potatoes work best because they hold their shape well.
  • For a milder sauce, reduce the horseradish to 1 tablespoon.
  • Add mushrooms or parsnips for extra depth and texture.
  • The stew tastes even better the next day after the flavors develop further.
  • The cream sauce is best stored separately from the stew.
  • A splash of dry wine can be added for additional flavor complexity.

Nutrition

Find it online: https://savorymomskitchen.com/veal-stew-with-horseradish-cream-sauce/