The veal stew with tomato sauce and peas is an enduring classic of Italian cuisine, perfect for family lunches and comforting dinners. The meat, slowly cooked in tomato sauce, becomes incredibly tender and enriched with the sweet flavor of peas. A rustic and comforting dish, ideal to be accompanied with polenta, mashed potatoes, or rice. Discover how to prepare it to perfection with this easy and foolproof recipe!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.76 lbs Veal Stew Meat
- 2.11 cups Peas
- 2.54 cups Tomato Puree
- 1 Celery
- 2 Carrots
- 1 Onions
- 4 tbsps Olive Oil
- as needed White Wine
- as needed Salt
- as needed Pepper
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pan
- 1 Wooden Spoon
Preparation of the Veal Stew with Tomato Sauce and Peas
If the meat is not already cut, reduce it to about 1-inch pieces to promote even cooking.
Finely chop celery, carrots, and onion to create a flavorful soffritto.
In a large pot, heat the olive oil and sweat the vegetable mixture for a few minutes over low heat.
Add the meat and brown it on all sides to seal the juices and keep it tender during cooking.Deglaze with white wine and let the alcohol evaporate.
Add the tomato puree and peas, mix well and season with salt and pepper.
Cover the pot with a lid and cook over low heat for about 2 hours, stirring occasionally.
If necessary, add a little hot water to prevent the sauce from drying out too much.
The stew is ready when the meat is tender and can be easily pierced with a fork.
Serve it hot with a side of your choice like polenta, mashed potatoes, or white rice.
Useful Tips
For even more tender meat, choose a suitable cut like chuck or shank.
If you prefer a thicker sauce, let it cook for the last quarter hour without a lid.
It’s even better the next day: heat it gently and you’ll see how flavorful it becomes!
Recipe Variations
White Version: omit the tomato puree and use only broth for a more delicate version.
With Potatoes: add 2 diced potatoes in the last 40 minutes of cooking.
With Mushrooms: replace peas with 300 g of sliced champignon mushrooms.
FAQ – Veal Stew with Tomato Sauce and Peas
Can I use beef instead of veal?
Yes, but the cooking time might slightly increase because beef is more fibrous.
Can the stew be frozen?
Yes! You can store it in the freezer for 2-3 months in airtight containers. Slowly thaw in the fridge before reheating.
Can I cook it in a pressure cooker?
Certainly! Reduce the cooking time to about 30 minutes from the whistle.
The veal stew with tomato sauce and peas is the classic comfort food that never goes out of style. With its enveloping flavor and incredibly tender meat, it will win over the whole family. Prepare it following this recipe and enjoy it with your preferred side dish. Did you like it? Share it with your loved ones and tell me in the comments your favorite variant!
