Veal Stew with Bacon and Vegetables

Veal Stew with Bacon and Vegetables

Veal Stew with Bacon and Vegetables (6 Servings)

  • 3 lb. veal stew, cut into bite-sized pieces
  • 2 oz. thick-cut bacon, cut into ½ inch pieces
  • 1 tbsp. extra virgin olive oil
  • 1 yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 carrot, chopped
  • 2 cloves garlic, minced
  • 2 tsp. fresh thyme, minced
  • 1 tsp. fresh marjoram, minced
  • 2 1-inch wide strips orange zest
  • 2 dried bay leaves
  • 1 cup sweet vermouth
  • 2 ½ cups chicken broth
  • 1 ½ cups of water
  • 3 cups celery root, diced
  • 3 cups carrot pieces, diced
  • 2 tbsp. coarse-grained mustard
  • Sea salt, to taste
  • Fresh ground black pepper, to taste


  • Position a rack in the bottom third of the oven and heat the oven to 325F.
  • Spread the pieces of veal on paper towels to dry for 10 to 20 minutes before browning.
  • In a large, oven-proof pot, heat the oil over medium heat and cook the bacon, occasionally stirring, until it is browned; about 6 to 8 minutes.
  • Transfer the pieces of bacon to a paper-towel-lined plate and set it aside.
  • In the same pot, heat the left-over bacon fat over medium-high heat until hot.
  • Season the veal with salt and pepper and arrange it in a single layer in the pot.
  • Brown the veal in the pot well; around 10 minutes.
  • Once all of the veal is browned, remove the pot from the heat and let it cool for a few minutes.
  • Transfer the pieces of veal to a bowl and set it aside.
  • Pour out all but 2 tbsp. of the fat from the pot and return it to medium heat.
  • Add the onion, celery, and chopped carrot.
  • Season with a pinch of salt and pepper, and cook, often stirring, until the vegetables begin to soften; around 5 to 6 minutes.
  • Stir in the garlic, thyme, marjoram, orange zest, and bay leaves and continue to cook, occasionally stirring, until fragrant; around 2 minutes.
  • Return the bacon to the pot and add the vermouth, stirring to dissolve any browned bits on the bottom of the pot.
  • Raise the heat to medium-high and boil to reduce by about half; around 5 to 8 minutes.
  • Add the chicken broth and 1 ½ cups of water.
  • Bring it to a boil.
  • Return the veal to the pot and lower the heat to maintain a simmer for about 5 minutes.
  • Cover the pot and put it in the oven.
  • After 30 minutes of stewing, add the celery root and carrot pieces to the pot.
  • Cover the pot with the lid and continue to cook until the veal is fork-tender; around an hour more.
  • Stir in the mustard and degrease the stew by laying a clean paper towel over the surface of the stew and then quickly peeling it off.
  • Repeat as necessary with more paper towels.
  • Season the veal stew to taste with salt and pepper before serving.

Buon Appetito!

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