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“This stew is absolute comfort food marinating the richness of a full-bodied red wine with rosemary, garlic and veal. This winning combination results in a hearty stew ideally served over egg noodles.”
1hr 30mins

Ingredients Nutrition


  1. In a large bowl, add cubed veal and season with salt and pepper. Add bay leaves, rosemary, minced garlic and red wine.
  2. Cover and refrigerate; marinate for at least 1 hour, but preferably overnight.
  3. Drain veal, reserving marinade in bowl on the side. Dust veal pieces with flour. In a Dutch oven or large ovenproof skillet with fitted lid, heat oil over medium-high heat.
  4. Working in batches, cook veal until browned on all sides, about 8 minutes per batch. Using a slotted spoon, transfer browned veal to a plate. In same skillet, add sliced garlic and fry until golden brown, about 1 minute.
  5. Add anchovies, olives, tomatoes and veal along with reserved marinade. Bring to a boil, cover with lid, transfer to a 350F oven and bake for 1 1/2 hours. Skim off any oil collected on top of sauce and stir.
  6. Serve over egg noodles with a side salad.

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