Veal Stew with Potatoes

I will be happy to provide you with a recipe for veal stew with potatoes, a hearty and comforting dish, perfect for a family dinner or to delight your guests. I’ll give you a version with an Italian twist.

Ingredients

• 500 g of veal for stewing
• 4 medium-sized potatoes
• 1 onion
• 2 carrots
• 2 celery stalks
• 1 clove of garlic
• 500 ml of meat broth (or water)
• 150 ml of dry white wine
• Flour as needed to dust the meat
• 3 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Fresh rosemary (optional)
• 1 bay leaf

Preparation

1. Start by peeling and finely chopping the onion, carrots, celery, and garlic. Cut the potatoes into cubes after peeling them.
2. Lightly flour the veal pieces and heat the oil in a large saucepan. Brown the meat on all sides until well seared.
3. Remove the meat from the saucepan, and in the same oil, sauté the chopped vegetables for a few minutes. Once they are slightly golden, put the meat back into the saucepan.
4. Deglaze with the white wine and let the alcohol evaporate over high heat.
5. Add the meat broth, bay leaf, salt, pepper, and rosemary if you like. Cover and cook over low heat for about 1 and a half hours, turning occasionally and adding broth if necessary.
6. Add the potatoes and continue cooking for another 30 minutes or until both the potatoes and meat are tender.
7. Adjust the salt and pepper before serving.

If you want an extra Italian touch, you can enrich the dish with some tomato, adding it after you’ve deglazed the meat with the wine.

Curiosity

Veal stew is a dish that has variations in many Italian regions. In Tuscany, for example, you might find it with the addition of dried porcini mushrooms, while in Veneto it could be cooked with polenta as a side dish. The simple and genuine ingredients make this dish a classic of Italian comfort food.