Veal Stew with Onion Sauce, Sage, Peas and Purple Potatoes on the Lighter Side
Prep time
Cook time
Total time
A lighter version of veal stew with with onion sauce.
Recipe type: Entree
Cuisine: French
Serves: 3
  • olive oil
  • 1 pound veal meat, cubed
  • ¼ cup flour
  • 2 garlic cloves
  • 2 large sweet onions, finely chopped
  • ½ cup white wine
  • 2 cups frozen peas
  • 1 to 2 cups of small purple potatoes (or any potatoes)
  • sage
  • thyme
  • salt
  • pepper
  1. Salt and pepper the veal cubes. Dredge in flour. Place in frying pan or dutch oven on medium heat with olive oil.
  2. Brown on all sides. Remove and set aside.
  3. Add ore olive oil if necessary and saute onions for three minutes. Add in garlic. Continue until onions are softened.
  4. Add in a few sage leaves, and several sprigs of thyme. (remove later).
  5. Add in veal and wine. Cook for 10 minutes.
  6. Salt and pepper again.
  7. Add in 2 cups water, and cook on very low for two to three hours.
  8. During last half hour, boil potatoes until fork tender.
  9. Add to stew with 2 cups frozen peas. Add in more herbs, salt and pepper.
  10. Serve when peas are cooked.
Recipe by Spinach Tiger at