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Veal Stewed

A stew of veal with carrots, onions, parsley, thyme, tomatoes, and mushroom ketchup, simmered in stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Veal Stewed

Ingredients

Directions

Brown the veal

  1. Melt the butter in a stewpan over medium heat.

  2. Season the veal with salt and pepper, then dredge in flour.

  3. Add the veal to the pan and fry until lightly colored on both sides.

  4. Pour in boiling stock or water to cover the veal and simmer gently for 1 hour.

Add the vegetables

  1. Add the carrots, onions (if using), parsley, thyme, and additional seasoning.

  2. Simmer until the vegetables are tender.

Make the sauce and serve

  1. Remove the meat and vegetables to a serving dish.

  2. For the sauce, add the chopped tomatoes and mushroom ketchup to the pan.

  3. Boil the sauce for 2-3 minutes; add lemon juice if it needs more acidity.

  4. Pour the sauce around the meat and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal
Provides the main meat, which becomes tender through gentle simmering in liquid.
Flour
Dries the meat surface so it browns lightly and helps thicken the cooking liquid.
Tomatoes
Add acidity and body to the sauce, giving it a fresher, brighter flavour.
Mushroom ketchup
Adds savoury, umami depth to the sauce.
Carrots
Contribute natural sweetness and a tender texture to the stew.

The step that matters

Simmer the veal gently. Boiling toughens the muscle fibres in veal. A gentle simmer lets connective tissue soften slowly, keeping the meat tender and the liquid clear.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (veal, butter, pepper, flour, carrot, parsley, thyme):

  1. Parsnipfits better
  2. Shallotfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against veal, butter, pepper, flour, carrot, parsley, thyme. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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