VEAL STEW WITH POTATOES is a traditional dish of Italian cuisine. The recipe consists of veal cut into chunks and potatoes, cooked in a vegetable sauce. The main ingredients are veal, potatoes, onions, carrots, celery, white wine, meat or vegetable broth, flour, salt, and pepper. The meat is browned along with the vegetables, then deglazed with white wine and slow-cooked in broth, in a terracotta pot. The potatoes are added later to make it even creamier. This way the stew will become even more tender and flavorful. To achieve an optimal result, it is important to use good quality veal and slow, prolonged cooking. It’s a simple and rustic dish, but at the same time very tasty and satisfying, just like what grandmothers make. There are different versions of this recipe. This is the traditional one, passed down by my family and which I share with you
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Slow cooking, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 383.19 (Kcal)
- Carbohydrates 18.82 (g) of which sugars 1.36 (g)
- Proteins 23.96 (g)
- Fat 22.70 (g) of which saturated 9.16 (g)of which unsaturated 9.61 (g)
- Fibers 2.55 (g)
- Sodium 376.97 (mg)
Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.5 lbs veal (stew)
- 1.1 lbs potato
- 1 carrot
- 1/2 celery (stalk)
- 1 yellow onion (small)
- 1/4 cup dry white wine
- as needed vegetable broth (or meat broth)
- 2 tbsps extra virgin olive oil
- 2 tbsps butter
- 3 tbsps flour
- 2 sprigs rosemary
- as needed salt
- as needed pepper
Tools
- Terracotta Pot 1.5 L Terracotta Casserole with Lid, Black Clay Pot for Cooking Bibimbap and Soup Dolsot Hot Pot
Steps
Take the veal chunks, flour them, and set them aside. In a casserole, put chopped celery, carrot, and onion with butter and 2 tablespoons of oil. Let them brown for a couple of minutes, then add the floured pieces
Let cook over high heat for about 2 or 3 minutes, turning the chunks occasionally, so that all sides are well browned. Add the white wine and let it evaporate completely over high heat. Stir and let all the wine evaporate. Then add a couple of ladles of broth to maintain the boil. Put in the rosemary sprigs, cover with a lid, and lower the heat
Let the stew cook for about 1.5 hours over very low heat, remember to stir the meat occasionally. It should never dry out, so if you see it does, add hot broth without exaggerating; it should be moist but not too liquid. After the prescribed time, the pieces should be tender when pierced with a fork; if they are still hard, extend the cooking time by another half hour. Add salt and pepper
Now add the peeled and diced potatoes, pour another ladle of broth, and let it cook for about 40/50 minutes. In this phase, do not stir the stew too often, you risk breaking the potatoes which should remain soft and intact. If necessary, add a little more broth. You should get a stew with soft and creamy potatoes with intact pieces. Salt if necessary, serve hot
The stew can be stored in the fridge for about 3 days. Heat it when needed with half a cup of broth or water
