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Home » Healthy Recipes » Veal Stew with Onion Sauce, Sage, Peas and Purple Potatoes on the Lighter Side

Veal Stew with Onion Sauce, Sage, Peas and Purple Potatoes on the Lighter Side

July 3, 2013 by Angela Roberts 9 Comments

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Veal Stew with Onion Sauce, Peas, Sage by Angela RobertsWhat do you do when someone picks six big sweet onions while visiting their farm and hands them to you?

Veal Stew with Onion Sauce by Angela Roberts

You make veal stew with onion sauce, add in some peas increasing the sweetness and give it a little depth and color with purple potatoes.

It’s summer. It’s the South. However, while the rest of the country is in heatwave mode, we are having an almost California summer week. Low humidity. Sunny. Breathable. Food can be served on the deck, and a stew can go on the stove. Normally, I would never think to make a braised veal dish in the summer time, but these amazing sweet onions begged to be made into a sauce.

Veal Stew with Onion Sauce 2 by Angela Roberts

I kept this dish very simple. I didn’t use butter or any thickeners, not even broth. I wanted the onions to be the star of this dish and in all honesty, I am trying to cook with less ingredients, and a little lighter.

The purple potatoes are adorable and made the green pea look brighter. I used thyme and sage, an herb I use more typically in the winter, but I’m learning how silly it is to limit myself to summer food, winter food, etc. Sage grows in abundance all year, as does rosemary and both deserve their day in July.

The veal stew was more than comforting, but still light. This is a perfect weekday supper that appears fussy enough, but it wasn’t.

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Veal Stew with Onion Sauce, Sage, Peas and Purple Potatoes on the Lighter Side

A lighter version of veal stew with with onion sauce.
Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Course: Entree
Cuisine: French
Servings: 3
Author: Angela Roberts

Ingredients

  • olive oil
  • 1 pound veal meat cubed
  • 1/4 cup flour
  • 2 garlic cloves
  • 2 large sweet onions finely chopped
  • 1/2 cup white wine
  • 2 cups frozen peas
  • 1 to 2 cups of small purple potatoes or any potatoes
  • sage
  • thyme
  • salt
  • pepper

Instructions

  • Salt and pepper the veal cubes. Dredge in flour. Place in frying pan or dutch oven on medium heat with olive oil.
  • Brown on all sides. Remove and set aside.
  • Add ore olive oil if necessary and saute onions for three minutes. Add in garlic. Continue until onions are softened.
  • Add in a few sage leaves, and several sprigs of thyme. (remove later).
  • Add in veal and wine. Cook for 10 minutes.
  • Salt and pepper again.
  • Add in 2 cups water, and cook on very low for two to three hours.
  • During last half hour, boil potatoes until fork tender.
  • Add to stew with 2 cups frozen peas. Add in more herbs, salt and pepper.
  • Serve when peas are cooked.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

 

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Filed Under: Healthy Recipes, Meat Recipes Tagged With: onions, peas, sage, thyme, veal, wine

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Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. Tanya says

    July 7, 2017 at 12:51 pm

    I’m allergic to beef and not good with knowing what meat to substitute. What can I substitute for the veal?

    Reply
  2. Teresa Blackburn says

    July 7, 2013 at 8:38 pm

    I am not sure how I missed this one but it does look extra yummy.

    Reply
  3. Lynda - TasteFood says

    July 3, 2013 at 2:58 pm

    Even in our California heat, this stew sounds wonderful.

    Reply
  4. Trix says

    July 3, 2013 at 9:38 am

    Oh man, I WISH it would cool off here because this stew is one of my very favorite sort of things to eat. Looks so comforting and good!

    Reply
  5. Lorraine @ Not Quite Nigella says

    July 3, 2013 at 6:18 am

    Angela, we’ve got such cold weather at the moment and this dish is just begging to be made by me! Those purple potatoes look divine! 😀

    Reply
  6. Rosa says

    July 3, 2013 at 12:33 am

    Scrumptious! Purple potatoes are so pretty and have an interesting flavor.

    Cheers,

    Rosa

    Reply

Trackbacks

  1. The Best Lemon Dijon Roasted Purple Potatoes Recipe says:
    March 25, 2018 at 10:02 am

    […] Currently I’m crushing on the color purple, and making  purple potatoes recipes a few different ways. These are not the purple  “sweet” potatoes that I made here. These are the beautiful purple potatoes I want put into this veal stew with peas. […]

    Reply
  2. Big Fat Healthy Lemon Dijon Roasted Purple Potatoes - Spinach Tiger says:
    July 7, 2017 at 9:53 am

    […] Currently I’m crushing on the color purple, eating purple potatoes made a few different ways. These are not the purple  “sweet” potatoes that I made here. These are the beautiful purple potatoes I want put into this veal stew with peas. […]

    Reply
  3. The Hunger Games Lamb Stew with Dried Plums and Beer for Katniss says:
    November 28, 2015 at 10:18 am

    […] Take the time to browse around at over 870 recipes. If you love this lamb stew, you are going to love this beef stew, and this veal stew.  […]

    Reply

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