Veal Stew With Potatoes Tomatoes And Oregano Recipes

ITALIAN VEAL STEW WITH POTATOES | SPEZZATINO RECIPE

Steps:

• With the help of a small food processor, chop the celery, carrot and onion into small pieces and set aside. Then with a sharp knife, cut the veal into 3 cm (1 inch) pieces.
• Flour the pieces of meat and shake them to remove excess flour. Keep them aside. In a large casserole, make a soffritto with the extra virgin olive oil and the chopped vegetables. Cook over low heat until softened and golden, about 2 minutes.
• Add the floured pieces of meat. Cook over high heat for 3 minutes, turning them from time to time until browned all over. Then add the dry white wine. Mix and let it evaporate completely over high heat.
• Add a couple of ladles of hot stock and a pinch of salt. Cover with a lid and reduce the heat. Let the veal stew cook for about 30 minutes over very low heat, taking care to stir it from time to time. While the veal is cooking, peel the potatoes and cut them into fairly regular pieces of about 4 cm (1 1/2 inch).
• Now add the potatoes. Season with salt, freshly ground black pepper and the rosemary. Then add a ladle of hot stock.
• Add two tablespoons of tomato paste. Stir and cook for another 45 minutes. During the cooking, don't stir very often or you risk flaking the potatoes. They must be soft, but still intact. Remove the sprig of rosemary before serving. Italian veal stew with potatoes is ready. Serve it hot

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.

LEMON THYME VEAL STEW WITH POTATOES

Steps:

• Sprinkle the veal with the salt and pepper.
• In a large shallow Dutch oven, heat 1 tablespoons of the oil over medium-high heat.
• Brown the veal in batches.
• Remove to a plate and drain any fat in the pan.
• Add the remaining oil to the pan and cook the onions, garlic, thyme and oregano over medium heat, stirring occasionally, until softened, about 3 minutes.
• Sprinkle with 2 tablespoons of the flour and stir to coat.
• Add the wine and chicken broth.
• Bring to a boil, stirring and scraping up any brown bits.
• Return the veal and any accumulated juices to the pan.
• Reduce the heat to medium-low, cover and simmer for 45 minutes.
• Whisk the remaining flour with 2 tablespoons cold water and stir into the stew.
• Add the potatoes and squash.
• Cover and cook for 10 minutes.
• Add the green beans and simmer, covered, until thickened and the vegetables are tender, about 10 minutes.
• Stir in the lemon juice and parsley.