Name: Stew with Potatoes and Peas
Prep time: 5 min
Yield: 4
Cuisine: Italian
Ingredients: 1.3 lbs veal (muscle); 1 cup carrot; 1 cup onion; 1 stalk celery; 9 oz peeled cherry tomatoes (or chunks); 14 oz potatoes; 2 leaves bay leaf; 3 tbsp extra virgin olive oil; 1/4 cup white wine; as needed juniper berries; as needed salt; as needed pepper; 2 cups water (approximately)

Stew with potatoes and peas.

In a classic pot, in a pressure cooker, and with the Thermomix.
It’s a classic dish of Italian cuisine, but different regions have their own versions, some make it plain, some with tomatoes, and others with potatoes and peas.
Today, I’m presenting it as my grandmother used to make it. She used muscle meat.
For many, the muscle might not seem the best choice, but we always liked it that way.

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Cost: Very economical
Preparation time: 5 Minutes
Portions: 4
Cooking methods: Boiling, Pressure cooker, Other
Cuisine: Italian
Seasonality: All seasons

513.37 Kcal

calories per serving

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Energy 513.37 (Kcal)
Carbohydrates 25.51 (g) of which sugars 4.97 (g)
Proteins 31.18 (g)
Fat 30.95 (g) of which saturated 9.53 (g)of which unsaturated 11.62 (g)
Fibers 4.88 (g)
Sodium 377.03 (mg)

Indicative values for a portion of 450 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

Let’s go shopping

1.3 lbs veal (muscle)
1 cup carrot
1 cup onion
1 stalk celery
9 oz peeled cherry tomatoes (or chunks)
14 oz potatoes
2 leaves bay leaf
3 tbsp extra virgin olive oil
1/4 cup white wine
as needed juniper berries
as needed salt
as needed pepper
2 cups water (approximately)

Stew with Potatoes and Peas

Tools

What we need to make the

1 Knife
1 Cutting board
1 Pot

Steps

Let’s go to the kitchen

Peel the carrot and onion, and remove the strings from the celery.
Roughly slice them, in the pot with extra virgin olive oil and the seasonings.
Sauté over medium heat for 5 minutes
Meanwhile, cut the meat into 1.5-inch chunks and..
Add it to the pot and brown while stirring
until it changes color and becomes light
Deglaze with wine and let it evaporate.
After the wine has completely evaporated, add the tomatoes and about 2 cups of water.
In a classic pot, cook with the lid on for about 1 hour, stirring occasionally and adding more water if needed.
In a pressure cooker, only 1.25 cups of water are needed and cook for 20 minutes from the moment it whistles.
After the time has passed, open the lid and pierce the meat with a fork; it should feel almost cooked. Then add the peas and potatoes cut into 1.5-inch pieces.
Continue cooking without a lid in the classic pot to let the liquids evaporate. Finally, adjust salt and pepper as needed.
In the pressure cooker, you can close the lid again and let it whistle for 5 minutes. Finally, adjust the salt and pepper.
As you can see, I add the salt at the end, otherwise the meat would become tough.
Here it is, Stew with Potatoes and Peas is ready.
To make Stew with Potatoes and Peas with the Thermomix, proceed as follows:
Put the onion, carrot, and celery in the bowl, blend: 5 sec./speed 7. Gather at the bottom with the spatula.
Add the extra virgin olive oil and sauté: 5 min./248°F/speed 1.
Add the meat and wine, deglaze: 4 min./248°F/Reverse/speed 1 without the measuring cup. Transfer to a bowl.
Place the Blade Cover. Put the seasoned meat, water, tomatoes, and salt in the bowl, set Slow Cooking reverse 3 h 30 min./203°F.
Add the peas and potatoes, set Slow Cooking reverse 50 min./203°F.
Transfer to a serving bowl