Slow Cooked Veal Stew

3-4 hrs 6 servings


505 Kcal
28.4g Fat
8.5g Carbs
7g Net Carbs
3.1g Sugars
45g Protein


  • 2 pounds or 1 kilo of diced veal
  • 80g or 3 oz of pancetta / lardons (optional)
  • 3 celery stalks
  • 4 medium carrots
  • 1 onion
  • 4 cloves of garlic
  • 2 bay leaves
  • 2 sprigs of fresh rosemary
  • 1 bouquet garni
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1 cup or 200ml of bone broth/beef stock
  • 2/3 cup or 150ml of white wine
  • 2 tablespoons of olive oil
  • 2 tablespoons of arrowroot powder (optional – or you can use cornflour as it is in such small quantity)
  • optional: Fresh chives to decorate


  1. Chop the celery and carrots in medium-size slices and chop the onion finely.
  2. In a medium to large size deep pan, put the onion and crushed garlic to sweat with the olive oil on medium heat.
  3. After 3 to 4 minutes, add the celery, carrots, and pancetta. Cook for about 3 minutes.
  4. Add the veal and brown it (make sure all the sides are seared) on medium heat for about 3 minutes.
  5. Once it is browned, add the arrowroot powder to bring thickness to the sauce and mix it well.
  6. Next, you can either transfer it to a slow cooker or leave it in the deep pan if you aren’t using a slow cooker.
  7. Add the bone broth (you can use my homemade bone broth recipe available on IGTV), white wine, bouquet Garni, rosemary, salt, pepper, bay leaves, and cook on slow for 3 to 4 hours.
  8. It is ready! This recipe is incredibly tasty, I hope you enjoy it! You can decorate with chopped chives and serve it with vegetables on the side or eat it on its own!


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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