Stuffed Veal Stew

Stuffed Veal Cutlets with Citrus and small carrots are on the menu: this veal cutlet recipe is very easy to make and can be accompanied by a little sauce and rice.

by Nina L. Palmer

Nina L. Palmer

Nina Palmer is a recipe developer and editor for Eatwell101 since 2013. She is passionate about food and culture and specializes in sweet recipes, desserts, baking, as well as developing editorial content.

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Updated Jun 10, 2026

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Preparation: 20 min 
Cooking: 1 h
Cost: a bit expensive
6 people:

Ingredients list for the Stuffed Veal Stew

• 6 beautiful Stuffed Veal Cutlets from your local butcher 
• 2 small bunches of carrots  
• Juice of two oranges 
• 1 pink grapefruit 
• 1 untreated lemon 
• 15 cl olive oil 
• 20 g butter 
• salt + pepper

(You can make them by yourself if you feel like it.) 

Directions

1. Peel the 3 citrus very finely, without the white rind (orange, lemon, grapefruit).
2. Peel the carrots and cut them in half if necessary.
3. In a casserole, heat the mixed butter and oil, then brown the meatballs on both sides.
4. Deglaze with the juice of two oranges. Place carrots and citrus zest. Salt and pepper.
5. Lower the heat. Cover and simmer over low heat for about 1 h.
6. Arrange on plates and serve hot.

In the original recipe, we had several kinds of baby carrots, and a bunch of bell carrots
recipe taken from “Le livre des recettes”, ed. Coté Sud.

“Enjoy!”

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Stuffed Veal Stew

Author: Nina L. Palmer  |  Servings: 6 servings

Prep Time: 20 min  |   Cook Time: 60 min

Easy 60-minute veal stew recipe with Small carrots for family supper or a party dinner.

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Ingredients

1x 2x 3x

• 6 beautiful Stuffed Veal Cutlets from your local butcher 
• 2 small bunches of carrots  
• Juice of two oranges 
• 1 pink grapefruit 
• 1 untreated lemon 
• 15 cl olive oil 
• 20 g butter 
• salt + pepper

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Instructions

1. Peel the 3 citrus very finely, without the white rind (orange, lemon, grapefruit).
2. Peel the carrots and cut them in half if necessary.
3. In a casserole, heat the mixed butter and oil, then brown the meatballs on both sides.
4. Deglaze with the juice of two oranges. Place carrots and citrus zest. Salt and pepper.
5. Lower the heat. Cover and simmer over low heat for about 1 h.
6. Arrange on plates and serve hot.

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