This simple, Italian stew is a family recipe we have enjoyed for years. It’s perfect for a cool evening or Sunday dinner and can be prepared very easily.


2 tablespoons chopped shallots
3 tablespoons olive oil

2 tablespoons butter
1 cup Italian tomatoes, coarsely chopped with their juice
1 ½ lbs boneless veal (1 ½ inch cubes)
1 teaspoon salt – or to taste
10 oz package frozen petite peas

In a large pot or heavy casserole dish, heat the olive oil and butter over medium heat. Add shallots and sauté until they turn a pale gold. Add the cubed veal, being careful not to crowd the pieces. Lightly brown on all sides. This can be done in batches if necessary.

Return all veal pieces to the pot. Add the salt and black pepper, chopped tomatoes with juice and increase the heat until the mixture begins to boil. Cover the pot and adjust the heat so the stew is barely simmering. Cook for about an hour or until veal is tender when pricked with a fork. 

Add the peas and allow to warm up, about 5-6 minutes. Add salt to taste if necessary. 


Tip: The stew can be prepared ahead of time and refrigerated for several days.