Stew with peas and potatoes super tender and delicious. The recipe I want to tell you about today is for a main course that disappears in an instant every time I make it. Tender bites of meat with potatoes and peas immersed in a delightful creamy sauce that makes it impossible not to mop up with bread. A slow cooking process makes the meat so tender that you won’t even need a knife to cut it. I used veal, but by following the same recipe, you can use pork or chicken chunks, although adjusting the cooking times accordingly as they will be shorter. A delicious main dish just like Meatballs in sauce, Meat rolls or Milk roast. Let’s run into the kitchen and prepare together a delicious Veal stew with potatoes
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients for the Meat Stew
- 1.1 lbs veal
- 1.3 lbs potatoes
- 7 oz frozen peas
- 2 tbsps flour
- 4.2 cups vegetable broth
- 1/4 cup white wine
- 1 carrot
- 1 onion (medium)
- 1 stalk celery
- as needed extra virgin olive oil
- 4 leaves bay leaf
- as needed salt
How to prepare the Stew with peas and potatoes
Cut the veal into small pieces. Flour the pieces of meat. Clean the onion, celery, and carrot and cut them into cubes. Place the vegetables in a saucepan with 3-4 tablespoons of extra virgin olive oil. Sauté the vegetables and add the meat. Let it brown on all sides over medium heat, turning it frequently with a wooden spoon.
Pour half a glass of white wine over the meat and let it evaporate over high heat. Now pour the hot vegetable broth into the pot until it covers the meat and add the bay leaves. Cover with the lid and let it cook over low heat for about an hour, turning occasionally with a wooden spoon.
Meanwhile, peel the potatoes, wash them , and cut them into cubes. After an hour of cooking, add the potatoes and peas to the pot. Add more vegetable broth and adjust the salt. Cover with the lid and let the Stew with peas and potatoes cook for another hour, turning occasionally and adding more hot broth if it dries too much.
* With these times, the meat will be very tender, as well as the potatoes, but if you prefer them firmer, reduce the cooking time to 1 hour and 40 minutes
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you have leftover stew, keep it in a container in the fridge for 1-2 days. You can also freeze it
For a thicker sauce, you can add 3-4 tablespoons of tomato passata along with the peas
Don’t miss the recipe for Apulian Bombette
