Jan veal products can be found in the fresh food and freezer section

Full of flavour, juicy and tender

Traditional veal stew


Heat the oven to 175 degrees Grease an oven dish with butter. Put the potato cubes into the dish, spread the finely chopped garlic over the potato. Pour the cream on top, sprinkle lightly with salt and pepper. Place in the oven for approx. 60 min. If necessary, sprinkle with grated cheese after 50 min.

Divide the veal stew onto the warm plates, serve with the potatoes from the oven.

Jan’s veal stew is prepared sous-vide. Take the braising meat out of its packaging and place it in a preheated pan with butter. Heat it for 5 to 10 minutes on medium-high heat. Don't forget to stir regularly during cooking. Do you prefer to prepare your braising veal in a microwave? Prick a few holes in the film and place the package on a plate in the microwave. Heat it for 3 to 5 minutes at 630 watts. Sous-vide is a method of preparation whereby the food is vacuum-sealed first. It is then cooked in water at a controlled temperature. The advantages? Flavour, juices, vitamins and minerals are preserved.


  • 800 g veal stew
  • 2 tbsp butter
  • 1.2 kg diced potatoes
  • 2 clove of garlic finely chopped
  • 350 ml cream
  • Salt
  • pepper
  • 150 g grated cheese (optional)
30 - 60 minutes
veal stew
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