Veal Stew Meat

Veal Stew Meat

Veal Stew Meat is the perfect cut for those flavorful slow cooked stews and casseroles

Veal Stew Meat

Choose Your Cooking Technique




  • 18oz. veal stew meat
  • 3 tbsp olive oil
  • 1 finely sliced onion
  • 2 clove garlic
  • 1 tbsp caraway seed
  • 1 tbsp coriander seed
  • 1 tin tomato puree
  • 14oz. vine tomatoes
  • 17 fluid oz. vealor beef stock
  • 14oz. boiled chickpeas
  • 6oz. stoneless plums
  • Peel of 1 orange
  • 11oz. couscous
  • 20 fluid oz. chicken stock
  • 1 bunch of fresh coriander
  • Salt
  • Pepper
  • Juice of 1/2 lime


For the Tagine:

  • Sear the stew meat, add the onions and fry lightly.
  • Add the garlic, caraway and coriander seed, cook until fragrant.
  • Add the tomato puree, veal or beef stock, tomatoes, and chickpeas, and bring to a gentle boil.
  • Add the plums. Let the dish simmer for around 90 minutes, until the liquid has reduced and is thick, and the veal is tender.

For the Couscous:

  • Bring the chicken stock to a boil.
  • Add the couscous and simmer gently until the water has been absorbed and the couscous is soft and fluffy.
  • Mix the coriander, lime and some salt and pepper

Take your Meal to the Next Level

Veal Stew Meat

Veal Stew Meat