Name: Sautéed veal with carrots, served with a spiced wine sauce
Prep time: 1 h
Cook time: 1 h 30 min
Yield: 4 people
Cuisine: France
Ingredients: 800 oz ofveal shoulder (the best cut for stir-fries, but you can also substitute it partially or entirely with brisket, which has more marbling); 300 oz ofsmoked bacon bits (or 1 slice of smoked bacon per person); 8 carrots; 8 shallots; 1 garlic; 2 bay leaf; 0,6 clove (or one clove for 6 people); 1/2 turmeric (or a pinch of saffron); 8 parsley; 15 fl oz ofred wine (while cooking); 15 fl oz ofwater (while cooking); 25 cup ofwater; 50 cup ofred wine; 50 cup ofmeat broth (veal, beef, or chicken); 50 oz offlour; cast-iron casserole; chef's knife; vegetable brush

main courses christmas meat new year's eve pentecost prepared in advance slow cooking slow cooking traditional cuisine

Updated on 01 January 2026 by

ratatouille

9 reviews 4.8 : Very good

Level

Intermediate

Preparation

1 hour

Cooking

1 hour 30

Thanks to Thomas for this recipe for veal stir-fry, slow-cooked with carrots and other vegetables in a fabulous sauce made with red wine, spices, and herbs.

We enjoyed this authentic, flavorful dish on New Year’s Eve, and I really wanted to make it again. It worked out perfectly—my butcher just happened to have some veal shoulder from Aveyron, the ideal cut for this type of dish.

This veal sauté isn’t technically difficult, but you do need to start at least half a day in advance, allowing a good hour for prep and an hour and a half for cooking. However, it’s a dish that can easily be prepared the day before, and it’s even better when reheated!

In the end, you’ll have meat that’s perfectly tender, in an incredibly fragrant sauce that highlights the veal without masking its flavor.

All that’s left is for me to wish you bon appétit and thank you in advance for your comments and photos 🙏

For

people

Add to shopping list

Meat
28.2 oz of veal shoulder the best cut for stir-fries, but you can also substitute it partially or entirely with brisket, which has more marbling
10.6 oz of smoked bacon bits or 1 slice of smoked bacon per person

Vegetables and herbs
8 carrots
8 shallots
1 garlic
2 bay leaf
0,6 clove or one clove for 6 people
1/2 turmeric or a pinch of saffron
8 parsley
5.1 fl oz of red wine while cooking
5.1 fl oz of water while cooking

For the roux
1 ¾ cup of water
2.1 cup of red wine
2.1 cup of meat broth veal, beef, or chicken
1.8 oz of flour

Brown the meat
- 1
  If your butcher hasn't already done so, cut the meat into cubes a few centimeters in size.
  Sear the meat for 3–4 minutes over high heat, until it's browned on all sides.
- 2
  Place the veal in a cast-iron casserole dish, or, if you don’t have one, a large saucepan (which you’ll use for simmering).
  Sauté the bacon over medium-low heat for about 5 minutes.
  Add the bacon (without the rendered fat) to the casserole dish.
Make the roux
- 3
  Make a roux: combine the amounts of water, red wine, and broth listed in the ingredients under "For the roux."
  Bring to a boil.
- 4
  Turn off the heat and gradually sprinkle in the flour—preferably through a sieve—while whisking vigorously to prevent lumps.
  Well, to be honest, I ended up using a hand mixer to get rid of them, but I hope things go better for you with all these tips!
- 5
  You should end up with a creamy sauce once you've added all the flour.
  If not, bring the mixture to a boil again and add more flour.
Prepare the vegetables
- 6
  Scrub the carrots, rinse them, and cut them into sticks (I think this looks more modern than rounds, but that’s just my personal preference!).
  Add the carrots to the casserole dish.
- 7
  Rinse and slice the celery.
  Peel, remove the cores, and mince the shallots and garlic.
  Add them to the pot.
- 8
  Rinse the parsley, roll it into a ball, and slice it finely.
  Add it to the pot, along with the clove, turmeric (or saffron), and bay leaf.
  Season with salt and pepper to taste.
  Personally, I didn’t add salt because the broth and bacon bits are already salty, and that was enough for my taste.
- 9
  Finally, pour the roux over the contents of the casserole dish, and add the amounts of water and wine listed in the "Vegetables and Herbs" section of the ingredients list.
- 10
  Cover the pot and bring to a boil.
  Let it simmer for an hour and a half over low heat.
  To balance the acidity of the wine and give your veal stew an extra touch of creaminess, you can add 1 square of chocolate for every 4 people, 15 minutes before the end of cooking.