Veal Stew with Potatoes is a dish my mom often made for me when I was little. I really like it and I love making it for my children too.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.8 oz carrots (1 small carrot)
- 2.8 oz celery
- 8.8 oz potatoes
- 1.43 lbs veal (stew meat)
- 6 tablespoons olive oil
- 3 pinches fine salt
- 1.7 cups tomato sauce
- 1.3 cups water (or beef broth)
Preparation
Wash, peel, and dice the potato into cubes about half an inch across.
In a large pot, add about 3 tablespoons of olive oil, heat it, and add the stew meat.
Sauté it well until golden, remove it from the pot, and set it aside on a plate.
In the same pot, add another three tablespoons of oil, heat and add the diced carrot and celery, previously washed and diced into cubes about half an inch, and sauté for a few minutes.
Now add the meat and diced potatoes, stir and finally add the tomato sauce and water (or beef broth if preferred).
Adjust the salt and cook over low heat with the lid on for at least an hour, stirring occasionally with a wooden spoon.
If the water dries out, you can add a little more.
Check that the meat isn’t stringy; if it is, it needs more cooking.
Tips/Advice
In the recipe, I used dried herbs, not having fresh ones at hand, which are perfectly fine if you do.
The one-hour cooking time is indicative and depends on the tenderness of the meat; it might take longer, ensure the meat is no longer stringy, at that point, it will be cooked well.
If you liked the Veal Stew with Potatoes, try the other Stew recipes too:
With Chickpeas
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