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5 from 2 votes

Veal and Turnip Stew with White Wine

Veal and turnip stew, an elegant, healthy, perfect winter dish.
Prep Time1 hr
Cook Time3 hrs
Total Time4 hrs
Course: Entree
Cuisine: French
Servings: 6


  • 2 pounds veal cubes
  • salt black pepper
  • 1/4 cup flour
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 onion sliced or 24 pear onions
  • 1 cup white wine
  • 1 tablespoon butter
  • 4 carrots cut into large chunky pieces
  • 2 turnips cut into size suitable for stew larger than cubes
  • generous sprigs of thyme saving some for garnish
  • handful of parsley saving some for garnish
  • black peppercorns
  • 4 cups chicken stock or stock of choice


  • Dry veal cubes. Season with salt and pepper.
  • Toss in bag with the flour.
  • Add the whole bag into the olive oil and brown on all sides, making sure to scrape bottom of pan for all the bits.
  • Remove veal cubes to another dish.
  • In same pot (remove any big pieces of flour that cooked), add garlic, onions, and cook just until softened.
  • Add in white wine and cook for ten minutes. Add in butter, stir.
  • Add in stock or water as needed.
  • Add thyme and parsley (you can wrap in cheesecloth for later removal)
  • Add in veal. Cook on low for 2 1/2 hours.
  • Add carrots and turnips. Cook for another hour or until carrots are softened.
  • You may need to add more stock, broth or water.