VEAL STEW WITH POTATOES is a traditional Italian main course. The recipe consists of diced veal 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 together with the vegetables, then deglazed with white wine and cooked slowly in broth, in a terracotta casserole. The potatoes are added later to make it even creamier. In this way, the stew becomes even softer and tastier.
To achieve an optimal result, it is important to use high-quality veal and slow and prolonged cooking. It’s a simple and rustic dish, yet very flavorful and satisfying, just like one made by grandmothers. There are different versions of this recipe. This is the traditional one, passed down by my family and now shared with you
Here are more recipes with veal:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Slow cooking, Stove
- 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)
- 2 cups potatoes
- 1 carrot
- 1/2 celery (stalk)
- 1 yellow onion (small)
- 1/4 cup dry white wine
- as needed vegetable broth (or beef broth)
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 3 tbsp flour
- 2 sprigs rosemary
- as needed salt
- as needed pepper
Tools
- Terracotta pot 1.5 L Casseruola In Coccio Terracotta con Coperchio,Nero Pentola Creta Per Cottura Ø 21cmTegame In Terracotta per Cucinare Bibimbap E Zuppa Dolsot Hot Pot
Veal stew with potatoes steps
Take the veal chunks, flour them and set aside. In a pot, place chopped celery, carrot, and onion with butter and 2 tablespoons of oil. Sauté for a couple of minutes, then add the floured pieces
Cook on high heat for about 2 or 3 minutes, stirring the chunks occasionally, so that all sides are well browned. Add the white wine and let it evaporate completely on high heat. Stir and let all the wine evaporate. Then add a couple of ladles of broth, so as not to lose the boil. Put in the rosemary sprigs, cover with a lid, and lower the heat
Let the stew cook for about 1 and a half hours on very low heat, make sure to stir the meat occasionally. It should never dry out, so if you see it drying, add hot broth. Don’t overdo it, it should be moist but not too runny. After the prescribed time, the pieces should be tender when pierced with a fork; if they’re still hard, extend the cooking 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 whole. If needed, add a bit more broth. You should obtain a tender and creamy stew with whole pieces. Salt if necessary, serve hot
Storage, notes, tips for veal stew with potatoes
The stew can be stored in the fridge for about 3 days. Reheat it as needed with half a glass of broth or water
FAQ
What cuts of meat are best for veal stew and how can I make the meat more tender?”
“Use cuts such as shoulder (chuck, clod) or shank. To make it more tender, marinate the meat in wine or acidic broth for a few hours and brown it well after lightly flouring it.”
How can I prevent the potatoes from falling apart during the long cooking of the stew and what other vegetables can be added?”
Add the potatoes (yellow-flesh) midway or at the end of cooking. You can enrich with carrots, celery, peas, mushrooms, or peeled cherry tomatoes to vary the flavor.”
