Veal Stew with Leeks

Veal stew with leeks is a tasty and comforting dish that is perfect for a homemade dinner. Here is the recipe below.

Ingredients

• 600 g of veal for stew
• 4 medium-sized leeks
• 1 white onion
• 1 glass of dry white wine
• 500 ml of vegetable or meat broth
• Extra virgin olive oil
• Salt and pepper as needed
• Flour, as much as needed to flour the meat
• Aromatic herbs to taste (for example, thyme or rosemary)

Preparation

1. Clean the leeks by removing the roots and the hardest and greenest part. Rinse them well under running water and cut them into rings about 1-2 cm thick.
2. Finely chop the onion.
3. In a large saucepan or pot, put a drizzle of extra virgin olive oil and sauté the chopped onion until it becomes translucent.
4. While the onion is sautéing, lightly flour the veal pieces. This will help to create a crust during cooking and will thicken the sauce.
5. When the onion is sautéed, add the veal pieces to the saucepan and brown the meat on all sides until it becomes slightly golden.
6. Deglaze with the white wine and let the alcohol evaporate over high heat.
7. Add the sliced leeks and let them soften slightly.
8. Cover the meat and leeks with the vegetable or meat broth, bring to a gentle boil.
9. Lower the heat, add your favorite aromatic herbs, cover with a lid and let cook for at least 1 and a half hours, or until the meat is tender. Check occasionally and add broth if necessary.
10. Taste and adjust salt and pepper as needed.

Once the stew is ready and the meat is very tender, you can serve it hot. This dish goes very well with soft polenta, or with a side of baked potatoes or mashed potatoes.

Curiosity

The stew with leeks lends itself to many Italian regional variations, for example, you could add mushrooms, truffles, or even olives to give a different twist to the traditional recipe.