The veal stew with potatoes and peas is a simple and tasty main course, ideal to bring to the table on Sunday for lunch or for a dinner with friends. In Italy, stew is certainly one of the most prepared and beloved main dishes by everyone: simple flavors and delightful aromas. Meat, potatoes, peas, and many other flavors intertwine in a juicy preparation that has been made in many Italian kitchens for years.
Today I present my version: a variant of the veal stew with mushrooms and polenta, equally rich and tasty. The recipe I share today is very simple and involves using a pressure cooker, a very fast and practical cooking method that keeps the nutritional properties of food intact. I used the traditional pressure cooker, but you can also prepare the same recipe with an electric pressure cooker.
The only advice I can give you is to prepare plenty of bread, because with this recipe, mopping up the sauce is a must! If you’re curious to find out how to make it, then read the recipe because the veal stew with potatoes and peas in a pressure cooker will be ready in a click!
If you’re interested in other meat stew recipes, also read:
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Pressure Cooker
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 547.94 (Kcal)
- Carbohydrates 35.92 (g) of which sugars 5.02 (g)
- Proteins 33.81 (g)
- Fat 27.33 (g) of which saturated 9.03 (g)of which unsaturated 11.72 (g)
- Fibers 5.94 (g)
- Sodium 1,233.23 (mg)
Indicative values for a portion of 330 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
- 1.18 lbs veal (chopped for stew)
- 2 1/2 cups potatoes
- 7 oz frozen peas
- 1 golden onion
- 1 carrot (large)
- 1 clove garlic
- 1.8 oz bacon (cubed)
- 1.76 oz extra virgin olive oil
- 1 glass red wine
- all-purpose flour (as needed)
- 1 glass water
- 5.29 oz tomato purée (rustic)
- salt (as needed)
- pepper (as needed)
Tools
- Pressure Cooker
- Cutting Board
- Knife
- Bowl
Steps
First, put the meat and flour in a bowl and mix with your hands or a spoon to coat the meat on all sides. Shake off the excess flour. Then clean the onion and chop it finely. Also, clean the garlic clove and carrot and chop them into chunks.
Put the oil in the pot and brown the bacon with the chopped vegetables and the garlic clove for a few minutes on a low flame, stirring. As soon as the vegetables are wilted and the bacon is golden, add the floured veal pieces and brown them on high heat on all sides.
Deglaze with red wine and let the alcohol evaporate. Clean the potatoes, rinse them under water, and pat them dry with paper towels. Then cut them into chunks and add them to the pot along with the peas. Also add the tomato purée and water, and stir. Season with salt and pepper and close the pot.
Bring to full power, and from the start of the whistle, cook for 7 minutes on low heat. After the cooking time, gradually release the steam and open the pot.
The veal stew with potatoes and peas in a pressure cooker is ready! Serve it hot with slices of bread for mopping up the sauce.
Variations and Tips for the Veal Stew with Potatoes and Peas
The stew with potatoes and peas can be prepared in advance and stored in the refrigerator in a container with a lid for one or two days.
FAQ Questions and Answers for the Veal Stew with Potatoes and Peas
Is it possible to prepare the same recipe in an instant pot?
Yes, it’s possible to use an electric pressure cooker to prepare this recipe, following the same quantities and steps.
What can I substitute for veal?
You can use beef, turkey, or chicken.
