Grandma’s Veal Stew: A Dive into Old-Time Flavors: Veal stew is a recipe that smells of tradition, a dish that brings us back to the kitchens of our grandmothers, where everything was made with love and patience. It marked the end of a cold day and the moment when the whole family gathered. Perfect for cold days or family lunches, this comfort food is a warm hug that pampers the palate and the heart.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 6.28 (Kcal)
- Carbohydrates 0.05 (g) of which sugars 0.00 (g)
- Proteins 0.62 (g)
- Fat 0.39 (g) of which saturated 0.16 (g)of which unsaturated 0.19 (g)
- Fibers 0.01 (g)
- Sodium 2.57 (mg)
Indicative values for a portion of 1 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
Preparing this recipe is simple and requires a few genuine ingredients. Each element contributes to creating a dish rich in flavors and aromas, perfect for warming up the coldest days.
- 1.5 lbs beef (cut into 1.5 – 2 inch cubes)
- 2 carrots (medium)
- 1 cup tomato pulp (passata)
- 1 sprig sage
- 2 tablespoons tomato paste
- 6 potatoes (medium)
- 1 glass water
- to taste salt
Steps
Following these steps is easy and will guide you in preparing a traditional dish that will make all your diners happy. By dedicating a little time and attention, you will bring to the table a dish with authentic flavor.
Preparing the meat and vegetables:
Cut the veal into 1.5-2 inch cubes. If you prefer, you can ask the butcher to do this for you or buy pre-cut trays. Clean the carrots by removing the ends and any damaged parts. Wash them and cut into pieces.
Preparing the base:
In a large saucepan, combine the tomato pulp, tomato paste, sage, carrots, 2 tablespoons of oil, and 1 glass of water.
Bring to a boil over high heat.
Cooking the meat:
Add the meat pieces to the base and bring back to boil.
Cover the pan, lower the heat, and let it cook gently for about 40 minutes. Remember to stir occasionally.
Preparing the potatoes:
Meanwhile, peel the potatoes, wash them, and cut into cubes.
Adding the potatoes and completion:
After 40 minutes, add the potatoes to the saucepan and mix well.
Continue cooking for another 30 minutes, or until the potatoes are tender when pierced with a fork.
Tasting and serving:
Adjust salt if necessary. Serve the stew hot, perhaps accompanied by a slice of homemade bread.
You’ll love it! Try this recipe and tell us in the comments about your experience or any variations you’ve tried.
Storage: The stew can be kept in the refrigerator for 2-3 days in an airtight container. You can also freeze it for up to 2 months.
Notes: For a richer taste, you can add a glass of white wine while cooking the meat. If you prefer a spicier version, try adding a pinch of pepper or paprika.
Serving: The stew is perfect served with polenta, white rice, or mashed potatoes.
FAQ (Questions and Answers)
Can I use another type of meat?
Yes, you can substitute veal with beef or chicken. Keep in mind that cooking times may vary.
How can I make the stew creamier?
You can add a knob of butter or a tablespoon of cooking cream in the last minutes of cooking to achieve a creamier texture.
Can I prepare the stew in advance?
Absolutely yes! The stew is even better the next day, when the flavors have melded well.
