Spring Veal Stew with Baby Peas, Prosciutto and Wine

Tender chunks of veal simmered with white wine, vegetable stock, fresh parsley, prosciutto and baby peas makes an outstanding meal for dinner.  This has to be one of our favorite veal stews from our Mom.  It's very light and soooo delicious!  And, we love making one of her favorite sides, like mashed potatoes to help absorb all the juices and flavors. Yum!

This is an easy stew to make that doesn't require hours and hours.  It's a veal stew that is basically made on stove-top,  and it's simmered in white wine and vegetable broth which helps tenderizing the veal, while the peas and prosciutto give it a ton of flavor.

And, there's no need to use a knife either.  The veal is so moist and tender, it practically melts in your mouth.  We love this stew because it makes enough to satisfy as a meal.

It's simple enough to serve with some crusty Italian bread, or maybe a leafy green salad as a side. Sometimes I like making a side of steamed rice, or mashed potatoes, or even polenta to go with it.  Honestly, my family expects it.  But, if you prefer to skip serving the starchy sides with this stew, it's still makes a satisfying one-dish meal. 
And, of course - if you like fine wine as much as we do,  then don't forget to pour a glass of red wine to give the final touch to a perfect meal!  Enjoy.  

Veal Stew with Baby Peas, Prosciutto and Wine
  • 1+1/2 pounds lean veal chunks (for stew)
  • 2 Tbsp. olive oil
  • 1 Tbsp. butter
  • 1 medium onion - chopped
  • 2 slices of prosciutto, chopped
  • 3/4 cup white wine
  • 2 package(16 ounce) frozen peas, rinsed
  • 1/2 tsp. salt
  • 1/8 tsp. cayenne pepper
  • fresh cracked pepper to taste
  • 1/4 cup fresh chopped parsley
  • 1+1/2 cups beef or vegetable stock
Lightly season veal chunks with salt and black pepper, and set the veal aside to warm up at room temperature, about 20 minutes.  In the meantime, you can prepare to make a side dish to complete the veal stew, such as mashed potatoes, polenta, rice, or noodles.

In a Dutch oven or large sauce pot, heat olive oil and butter on medium to high heat. Add onions and sauté for about 5 minutes, or until translucent and softened.

Place veal into the pot.  Cook veal, along with the onions until veal is fully cooked, about 10 to 12 minutes.  Add the chopped prosciutto and let it cook, about 1 minute.

Add cayenne pepper and wine.  Cover, and simmer on low heat,
stirring occasionally, until the wine has been reduced a little, about 5 minutes.

Add frozen peas, fresh parsley, and stock.  Bring to a low boil.
Cover and simmer the stew for 30 minutes, until the liquid has reduced a little, stirring occasionally.  Taste the broth of the stew, and season with salt and pepper to taste.  The veal should be very tender to the bite.

Turn off the heat, keep covered, and set it aside, allowing the veal, peas and broth to sit for additional 15 to 20 minutes more before serving.
Transfer the veal stew into a deep serving dish.  Serve warm.

Yields: 4 to 6 servings 
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  1. I love how this is both hearty and filled with fresh spring flavors!!

  2. Love this, I've never made veal but this is just one more such recipe to put on my list! Thanks for the great post.

    1. Thanks Dan! It's funny, we grew up eating veal and fish. Hope you 'll get to try this recipe - I am sure your boys will love it. Enjoy !


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