Veal Stew in Pastry

30 Reviews
96% would make this recipe again

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Preparation : 15 min Cooking : 2 h Cooking Dish : 27x18 cm
550 calories/serving


1 onions, finely chopped 200 g
1 carrots, cut into 1 cm cubes 100 g
1 1/2 potatoes, cut into 1 cm cubes 300 g
1 sweet potatoes, cut into 1 cm cubes 180 g
1/2 tbsp butter, unsalted 7 g
1/2 tbsp olive oil 8 mL
1 sprig rosemary, fresh 5 g
500 g veal cubes for stewing, about 1-2 cm
2 tsp Dijon mustard 10 g
3/4 cup beef broth 190 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 tbsp chives, fresh, finely chopped 6 g
200 g puff pastry dough 1/2 box
1 tbsp white flour (all purpose) 8 g
1 eggs size large, beaten [optional]

Before you start

Defrost the puff pastry dough at room temperature for 2 hours or overnight in the refrigerator. The dough should be flexible but still feel cold to the touch.


  1. Prepare the vegetables: Finely chop the onion; peel the carrots, potatoes, and sweet potatoes, then cut them into 1 cm cubes.
  2. Melt the butter with the oil in a pan over high heat. Add the rosemary sprig and the veal cubes, then sauté 4-5 min until they are golden-coloured. Add the onion and sauté 3-4 min until it is translucent. Remove the rosemary, then stir in the mustard and broth. Season with salt and pepper to taste. Bring the liquid to a boil, then lower the heat, cover and simmer 1 h.
  3. Add the carrots and potatoes, bring the liquid to a boil, cover and simmer 20 min. Add the sweet potatoes and continue to simmer 10 min, until the vegetables are cooked al dente. Stir in the chopped chives, then transfer the mixture to a baking dish.
  4. Preheat the oven to 205°C/400°F.
  5. On a lightly floured board, using a rolling pin, roll out the puff pastry wide enough to cover the baking dish. Place the pastry on top of the veal and vegetable mixture. Make a small hole (about 1,5 cm) in the centre of the pastry to allow the steam to escape. For a more golden colour, brush the pastry with beaten egg (optional).
  6. Bake in the middle of the oven for about 30 min until golden. For a nice golden-brown crust, turn on the top broiler for the last 2 min (but do not let it burn!). Serve.


The veal and vegetable mixture may be prepared a few days ahead. It can then be covered with the puff pastry and cooked in the oven before serving.

Nutrition Facts Table

per 1 serving (290 g)


% Daily Value




25 g

38 %

Saturated 4.6 g
+ Trans 0.1 g

23 %


110 mg


260 mg

11 %


50 g

17 %


5 g

18 %


7 g

Net Carbs

45 g


32 g

Vitamin A

91 %

Vitamin C

28 %


6 %


25 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Iron, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
Good source of  :
Copper, Fibre, Magnesium, Pantothenic Acid, Vitamin K
Source of  :
Calcium, Omega-3, Omega-6, Vitamin C, Vitamin D, Vitamin E
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 1
Meat and Alternatives 3 ½
Fats ½

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30 Reviews (29 with rating only) 96% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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january 07, 2009 | I would make this recipe again

Excellent but I would consider adding cornstarch to thicken the stew in order to make serving it easier.

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