Home » Recipes » Meat/Fish dish » Veal Stew With Potatoes


Calorie: 612 Kcal

Preparation: 30 min

Cooking: 2 hours

Difficulty: easy

Ingredients for 4 people
· Veal pulp: 1 kg
· Potatoes: 1 kg
· Carrots: 1
· Celery: 1 rib
· White onions: 1
· Organic extra virgin olive oil Biologico: 20 g
· Meat broth: 1 l
· Salt up: to taste
· Black pepper: to taste
· 00 flour: 20 g
· White wine: 50 g
· Sage: 1 sprig
· Rosemary: 1 sprig
· Thyme: 1 sprig

Preparation To prepare the veal stew with potatoes, start by washing and peeling carrot, onion and celery, then chop them for the sauté.
Take the whole veal pulp, deprive it of the connective tissue if present, or the translucent white parts that could make the meat hard after cooking and cut it first into slices and then into bite-sized pieces.
Take a large pan with a high edge, heat the olive oil and then add the mixture for the sauté, season for 5 minutes over medium heat then add the veal morsels, salt and pepper to taste and brown the meat for 4 -5 minutes.
At this point add the previously sifted flour pouring it rain, so as to avoid lumps in the cooking juices.
After it is absorbed, blend the stew with the white wine, let it evaporate completely and then cover the stew with the meat broth.
Flavor with the sprigs of aromatic herbs previously tied together, so that they can then be recovered and extracted easily from the pan.
Cover the preparation with a lid and continue cooking for 1 hour, stirring occasionally.
After this time, remove the aromatic herbs with kitchen tongs. Meanwhile, wash and peel the potatoes and cut them into cubes as large as veal morsels. Add the diced potatoes to the preparation.
Continue cooking for another hour with the lid on, stirring occasionally until the potatoes and veal are tender. Serve the veal stew with potatoes piping hot. Enjoy your meal!

Related products