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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


  • 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


  • 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.