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Green as Spring Veal Stew

Green as Spring Veal Stew #FrenchFridayswithDorie

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This Green as Spring Veal Stew: French veal stew enhanced by herbs and a dollop of  creme fraiche.

Green as Spring Veal Stew

Spring Veal Stew

This popped up in an email from Saveur magazine last week: In Germany, the Thursday before Easter is known as Gründonnerstag, or Green Thursday. The holiday commemorates Christ’s last supper but also has come to signify the arrival of spring and the profusion of fresh herbs and vegetables.

I wonder if my so very plugged in friends who scheduled this Green as Spring Veal Stew for this week’s French Fridays with Dorie were aware of last week’s holiday??? This is as good of a reason as any to eat bright green veal stew.

Green as Spring Veal Stew

French Stew with Veal and Herbs

One thing this dish had going for it was that veal was the star of the show. Bill has fond memories of his mom roasting veal and pork together…and the incredible  gravy made from the drippings. He was thrilled when our French Fridays group cooked up veal chops one week…but I wasn’t certain what his response to a green stew would be. Heck, I wasn’t sure what my response would be.

Tarragon, an anise flavored herb that is featured in a lot of French cooking, isn’t a favorite of mine. But I was game. Plus I planned to make this French stew with veal while there was still plenty of Easter ham leftovers in the fridge just to be safe.

Despite my skepticism, I loved this Green as Spring Veal Stew. The veal cubes were tender and flavorful; the mixture of parsley (which I forgot in the fridge), tarragon, and dill  gave the sauce a bright and delicious flavor. The base of the sauce was a reduction of the stewing liquid, a mixture of greens and herbs and a dollop of creme fraiche to thicken and improve the mouth feel. I served this over butter egg noodles, but Dorie also recommended mashed potatoes.

Bill thought there was a little too much “spicy stuff” on the meat, meaning flavors he didn’t recognize as there was absolutely no heat involved in this recipe.The only downside to this recipe, in my opinion, was the crazy, day-glo color of the sauce. No amount of garnishing could disguise that. But as I’ve said over and over, my family does not care what their food looks like…as long as it pleases the palate. And this pleased mine.

The recipe for Green as Spring Veal Stew can be found here or in Dorie’s cookbook, Around My French Table.

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28 comments on “Green as Spring Veal Stew #FrenchFridayswithDorie”

  1. Sounds like a lot of great flavors in this stew! I like the green spring-like color!

  2. Sounds like a very hearty meal! Happy Weekend:@)

  3. Yours is a pretty green, not day-glo at all! Check out the link I included in my post to to someone else’s photo – THAT is day-glo and that’s what I wanted. Mine was muted a bit and I was a bit disappointed. “Spicy stuff” huh? You have the patience of a saint!

  4. I like the green colour, too, Liz. I think it looks like pesto sauce. Sounds like a wonderful tasty meal!

  5. Enjoyed your tidbit on German history. Your stew meat looks great.

  6. Lixz – mine was day glo green – yours looks like something that actually came from nature 🙂

    Glad you enjoyed

  7. Hi Liz,
    I like this dish, sounds yummy! and particulary the flavor.
    Healthy and delicious as well. I’ll get the recipe to Dorie’s cookbook.
    Thank you for this recipe
    Have a nice day
    Bises
    Chantal

  8. Such a scrumptious spring stew! My husband loves veal and would flip for this delicious meal!

  9. That’s so cool about the holiday… I wonder if Betsy or Mary talked to Andrea? Glad you enjoyed the stew.

  10. Must admit, Liz, veal is a favourite of mine! Nice recipe.

  11. Loved the info on Green Thursday, need to remember that for next year. The amount of tarragon made me a little nervous too, but was excited to get to use some from my garden. Love your garnish and photo!

  12. Your stew doesn’t have a day-glo hue in the photos. It looks delicious. And what a coincidence that you made this on Green Thursday. We certainly didn’t plan that for you.

  13. Liz, Betsy is wrong. We absolutely knew that the Thursday before Easter was known as Gründonnerstag, or Green Thursday, hence the Green Stew. Glad you realized the significance of the recipe and thank you very much. Although I made it and ate it, the color was beyond what I want to put on meat. I can see this with pasta but meat, not so much. Glad the two of you enjoyed this. Do you realize that since Bill’s surgery, he has liked practically everything? Hmmmm

  14. Beautiful veal! I love dill sauces! Very flavorful, Liz. 🙂 ela

  15. This must have been flavorful. I wanted to make veal or lamb too in the Easter week but ended with turkey :), my daughters preference.

  16. It must have been very delicious! Spring is the season of greens and lamb..this is a perfect seasonal treat.

  17. This looks like a great dish and I’m glad everyone in your family enjoyed it. I love veal too and find it very versatile. I’m sure here, we could enjoy this as a way to commemorate Christ’s last supper and just forget about the Spring bit – we’re heading into winter! xx

  18. Such an interesting dish and story. The flavours sound so fresh and yummy, I wouldn’t mind having a go at this recipe myself.

  19. Everything you make, bake, create
    is delectable and beautiful. xxxxxx

  20. I’m just now making mine from the veal chop in the freezer from when I didn’t get around to making “the” veal chop. It smells delicious. I’m a little skeptical of the dill and tarragon, but I’ll see what I can find at the market this morning.

    So happy you enjoyed this!! I’m looking forward to trying it.

  21. LOL – Bill doesn’t go for crazy colours in his stew either. I thought this was ok, but I was not in love with it.

  22. I love stew over egg noodles, this sounds wonderful!

  23. Another person in the Friday group used beef instead of veal and didn’t like it … your description of loving veal dishes convinces me that this just wouldn’t work unless you follow the recipe! Sounds delicious to me (with beef, probably not so much). I think the green color would be nice since it’s totally natural!

  24. This dish was a surprise to me…I didn’t think I’d enjoy it, and I certainly didn’t think Bill would…I was wrong on both counts!
    Yours looks delicious…mine was day-glo green!

  25. Very cool recipe! Sounds great!!!

  26. A Bill approved recipe, then I have to definitely try it! I missed it last week but I will make it for sure!

  27. Your stew looks delicious! I couldn’t find the proper cut of veal, and couldn’t bring myself to substitute veal chop – or rather Sous Chef would not let me use one. Next time I order from D’Artagnan I’ll have to order a veal roast so I can make this.

  28. I was looking for veal in my favorite grocery store last week and they didn’t have any. Time to change stores so I can try this.

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