Veal Stew with Potatoes

I will be happy to provide you with a recipe for veal stew with potatoes, a hearty and comforting dish, perfect for a family dinner or to delight guests. I will provide you with a version with an Italian touch.

Ingredients

• 500 g stewing veal
• 4 medium-sized potatoes
• 1 onion
• 2 carrots
• 2 celery stalks
• 1 garlic clove
• 500 ml meat broth (or water)
• 150 ml dry white wine
• All-purpose flour as needed to coat the meat
• 3 tablespoons extra-virgin olive oil
• Salt and pepper to taste
• Fresh rosemary (optional)
• 1 bay leaf

Preparation

1. Start by cleaning and finely chopping the onion, carrots, celery, and garlic. Peel the potatoes and cut them into cubes.
2. Lightly coat the veal pieces with flour and heat the oil in a large pot. Brown the meat on all sides until golden.
3. Remove the meat from the pot and, in the same oil, sauté the chopped vegetables for a few minutes. When lightly golden, return the meat to the pot.
4. Deglaze with the white wine and let the alcohol evaporate over high heat.
5. Add the meat broth, bay leaf, salt, pepper, and rosemary if desired. Cover and simmer over low heat for about 1 hour and a half, stirring occasionally and adding broth if necessary.
6. Add the potatoes and continue cooking for another 30 minutes or until the potatoes and meat are tender.
7. Adjust salt and pepper before serving.

If you want an extra Italian touch, you can enrich the dish with a bit of tomato, which you will add after deglazing the meat with the wine.

Fun Facts

Veal stew is a dish that has variations in many Italian regions. In Tuscany, for example, you might find it with the addition of dried porcini mushrooms, while in Veneto it might be served with polenta as a side. The simple, genuine ingredients make this dish a classic of Italian comfort food.