Veal Stew With Potatoes The Recipe For The Great Italian Stew

VEAL STEW WITH POTATOES

Steps:

• To prepare veal stew with potatoes start by washing and peeling the carrot, onion and celery, then chop them for soffritto (1-2). Take the veal meat, remove any connective tissue, i.e. the white translucent parts that could make the meat hard after cooking and cut it first into slices and then into pieces 3 .
• Take a large saucepan with high sides, heat the olive oil 4 , add the chopped mixture for soffritto 5 , season for 5 minutes over moderate heat, then add the veal chunks,
• season with salt 7 and pepper 8 to taste and brown the meat for 4-5 minutes. Now sprinkle with the previously sifted flour 9 , mixing it well in the cooking liquid to avoid lumps.
• Once the flour has been absorbed, add the white wine to the stew 10 , let it evaporate completely, then add the meat stock to cover 11 . Season with the sprigs of aromatic herbs 12 previously tied together (bouquet garni), so they can be easily removed from the pan.
• Cover the stew with a lid 13 and continue cooking for 1 hour, stirring occasionally. After this time, remove the aromatic herbs with kitchen tongs 14 . In the meantime, wash and peel the potatoes and cut them into cubes the size of the veal pieces 15 .
• Add the diced potatoes to the stew 16 . Continue cooking for another hour with the lid on, stirring occasionally until the potatoes and veal are tender 17 . Serve the veal stew with potatoes hot 18 .

CLASSIC ITALIAN VEAL SPEZZATINO

Steps:

• Mix cornstarch, paprika, and pepper in a mixing bowl. Pat veal chunks dry and toss them with cornstarch mixture to coat.
• Heat oil in a Dutch oven over medium-high heat. Add veal pieces to the pot, one by one, and brown on all sides. Set aside leftover cornstarch.
• Reduce heat slightly and add onion, carrot, celery, and red chile pepper; cook until fragrant, stirring often, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in broth and wine. Deglaze pot using a wooden spoon to scrape any browned bits off the bottom. Add potatoes, tomatoes, peas, and bay leaf. Stir and cover.
• Bring to a boil, reduce heat, and simmer until veal is fork-tender, potatoes are cooked, and liquid has thickened, about 1 hour. Add some water from time to time to keep the stew from burning, but don't let it get soupy. Add leftover cornstarch if the stew needs thickening at the end.

VEAL STEW

Steps:

• In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
• Add meat to the pot, and brown evenly.
• Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

VEAL STEW WITH POTATOES, TOMATOES AND OREGANO

Steps:

• Preheat oven to 350°F. Heat oil in heavy large pot over medium-high heat. Sprinkle veal generously with salt and pepper. Add veal and onions to pot. Sauté until veal is no longer pink, about 8 minutes. Mix in potatoes and oregano, then tomatoes. Bring stew to simmer. Cover pot; transfer to oven. Bake until veal and vegetables are tender, about 2 hours. Season stew to taste with salt and pepper. Ladle stew into shallow soup bowls and serve.

ITALIAN VEAL STEW

Steps:

• In a large sauce pan, brown veal cubes in olive oil over medium high heat.
• Reduce heat to medium and add parsley, rosemary, garlic, salt, and pepper.
• Saute until garlic is tender but not brown, about 5 minutes.
• Add tomatoes.
• Simmer for about 15 minutes.
• Add potatoes and simmer for about 30 minutes or until potatoes are tender.