Skip to main content

Veal Stew with Apricots and Prunes


Lighter in flavor than a beef stew, this veal dish is perfect for a holiday meal or anytime you hanker for a really tasty, no-fuss main course.

  • Duration
  • Prep Time
  • 6-8 servings ServingsServings


  • 4 tablespoons olive oil
  • 2 onions, coarsely chopped or cut into wedges
  • 1/4 cup tomato paste
  • 2 to 3 pounds veal stew meat, cut into 1-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • 16 baby carrots, halved, length-wise
  • 3 cups water
  • 3/4 cup dried apricots
  • 3/4 cup dried prunes



  1. Heat oil in 4-quart pot over medium heat.
  2. Place onions in pot and sauté for 8-10 minutes or until just beginning to brown. Add tomato paste and stir continuously for 2-3 minutes.
  3. Rinse veal and pat dry; season with salt and pepper.
  4. Add veal to pot and brown for approximately 10 minutes.
  5. Add carrots and water.
  6. Bring to boil. Reduce heat and simmer, covered, for 40 minutes.
  7. Add apricots and prunes and continue to simmer, uncovered, for 5 minutes or until veal is soft and sauce thickens.

Contributed by: Quick & Kosher, JAMIE GELLER