Veal Stew Recipe
Course: MainServingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
1 lbs Veal cubes (beef can also be used) 450 grams
4-5 tbsp Extra Virgin Olive Oil
1/4 cup Flour 35 grams
2 medium Red onions chopped 8 oz (250 grams)
2 medium Carrots diced 6 oz (150 grams)
2 Celery stalks chopped 3 oz (75 grams)
Cherry or Plum Tomatoes 6 oz (170 grams)
Frozen or Fresh Peas 7 oz (200 grams)
2 cups Beef broth low sodium (480 ml)
1 Sprig of Fresh Rosemary
White Wine (optional ) (120 ml)
Salt to taste
Directions
- In a 5 to 6 quart pan add oil and put on a medium heat. Now add your onions and sauté until golden.
- Add salt and pepper in the flour and gently coat veal piece by piece.
- Once onions are golden add your meat and higher the heat. Stir until well browned and add your wine.
- When the wine evaporates add your tomatoes and cook for 3 minutes.
- Time to add the remaining vegetables.
- Lay the rosemary on top of the vegetables.
- Add your broth and as soon as it comes to a boil lower the heat and place a lid on your pot.
- Remember to stir every 15 to 20 minutes.(Should take about and hour to an hour and half for the meat to cook to tender morsels).
- Serve with wide pasta (Pappardelle), mashed potatoes or rice.
