The Veal Stew with Potatoes is a dish that my mom often made for me when I was little. I like it a lot and love making it for my kids.

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Here are some links to other stew recipes:

Difficulty: Easy
Cost: Economic
Preparation time: 30 Minutes
Portions: 4 people
Cooking methods: Stove
Cuisine: Italian

Ingredients

2.8 oz carrots (1 small carrot)
2.8 oz celery
9 oz potatoes
1.4 lbs veal (stew meat)
6 tbsps 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 (1.5 cm) in size.
In a large pot, add about 3 tbsps of olive oil, heat it up, and add the stew meat.
Sauté it well until golden, remove it from the pot and place it on a plate.
In the same pot, add another 3 tbsps of oil, heat it up, and add the chopped carrots and celery, previously washed and diced to about half an inch (1 cm), 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 you prefer).
Adjust for salt and cook on 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 bit more.
Make sure the meat is not stringy; if it is, it needs further cooking.

Suggestions/Tips

In the recipe, I used dried herbs, not having fresh ones on hand, but fresh ones are also great if you have them.

The cooking time of one hour is indicative and depends on the tenderness of the meat; it may take longer, ensure the meat is no longer stringy, at which point it will be well cooked.

If you liked the Veal Stew with Potatoes, try out other Stew recipes:

Texan Style

Crusted

Wild Boar Stew

With Chickpeas