The veal stew with potatoes is a very complete second course, which is part of the culinary tradition of many countries and characterizes the coldest winter days.
It is made with pieces of veal, which are cooked in a pan with potatoes for a very rich and full-bodied final taste. A second dish that usually pleases everyone and goes very well with bread or croutons to dip in its sauce.
Let’s see how to make it in a simple way.
- 1 kg veal stew
- 1 kg potatoes
- 1 white onion
- Extra virgin olive oil, to taste
- Pepper, to taste
- Salt, to taste
- 1 lt meat or vegetable broth
- 1 tablespoon 00 flour
Start with the meat. You can already have your butcher make some pieces of veal stew, or you can go and buy the piece of meat and chunk it perfectly. Pass them into the flour so that all their surface is sprinkled.
Now take a large saucepan and add the previously finely chopped onion. You can do it by a very sharp knife or a crescent or, if you want to save time, use a mixer where you will add all the ingredients and have a perfect finely chopped sauté in a few seconds.
Fry the mixture on a gentle flame and then, when the sauté is browned, add the veal chunks and continue to mix everything. It is important to constantly mix your veal stew to prevent this from sticking to the bottom.
When the meat is well browned, blend with the wine and then add a ladle of meat broth and continue cooking. It is important not to add the stock all at once but little by little. Cook this way at very low heat for about 1 hour and a half.
Add salt and pepper and some broth if you need. While waiting for your veal stew to cook, prepare the potatoes. Wash them, peel and reduce them into fairly large cubes. Pay attention to the size of the potatoes because too small cubes would lose consistency during cooking and risk breaking, while others too large would end up being raw inside.
Halfway through cooking, add the potatoes and continue cooking for 15 minutes. Mix but be careful not to break your potatoes otherwise you will lose consistency. At this point, your veal stew with potatoes should be almost ready.
Continue cooking your veal stew with potatoes for about 15 minutes and add salt to taste if needed.
At this point, your veal stew with potatoes is ready so serve it to your guests when it is still hot.
The veal stew with potatoes can be stored for 2 days. Heat it again when needed.