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Veal Stew with Apricots and Prunes


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Veal Stew with Apricots and Prunes


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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.


  • Prep Time : 9 min min
  • Ready Time : 9 min


6-8 servings


  • 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

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




One Response to Veal Stew with Apricots and Prunes

  1. I just made the veal stew and it is delicious! I love the addition of the dried fruit. It’s adds wonderful sweetness. I suggest adding some potatoes to thicken up the sauce and I think the stew needs to simmer for longer. Maybe 60-90 minutes. The veal needed more time to soften up so I just let it simmer for a while and the flavors really came together. I would still add the dried fruit after 40 minutes and then it will have a chance to break down a little.

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