Oven Brown Gravy Veal Stew

Oven Brown Gravy Veal Stew



2-3 1bs. Cedar Springs Veal stew meat, cubed into 1″ pieces

1/4 cup oil

1 can beef broth

1 medium onion, quartered

5-6 stalks celery, chopped

2-3 carrots, sliced

2-3 russet potatoes, cut into 2″ cubes

2 cans cream of mushroom soup

2 cans cream of celery soup

2 packets dry onion soup mix


  1. Set oven to 350 degrees.
  2. In a dutch oven or ceramic pot (do not use metal or reflective pot) heat oil over medium high heat.
  3. Add stew meat and cook for 2-3 minutes to brown.
  4. Add onions, celery and beef broth.
  5. Put lid on dutch oven and cook meat for 1 hour.
  6. Remove dutch oven from oven using mitts and add remaining vegetables, cream of mushroom soup, cream of celery soup and onion soup mix to dutch oven.
  7. Reduce heat to 300 degrees, put dutch oven back into oven and cook for another 90 minutes.
  8. Remove dutch oven and test potatoes or taro to ensure that they are cooked by poking a for or knife into the potato. It should pierce the potato easily.
  9. If you like your stew nice and thick, you can thicken it with Taro Brand poi by stirring the poi into the stew as soon as you pull it out of the oven.

Recipe and image provided by Frank Abraham of Cooking Hawaiian Style.

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