Recipes
Veal stew with potatoes
Among all the second courses, the recipe for veal stew with potatoes is one of the tastiest. Let's see together how to prepare it!
I still remember the recipe for stew with potatoes that my grandmother prepared. In vain for a long time I tried to replicate it and I only managed to get close to his. I never understood what his secret was, given that apparently we followed the same procedure.
In fact, however, my stew with stewed potatoes is really good and today I will explain how to prepare it. Few ingredients will be enough, but the fundamental one, i.e. the meat, must be of excellent quality. Serve it with polenta , just like I do, but if it is not among your favorite dishes, remember the bread… because you will need it to make the slipper.
Ingredients
For the stew with potatoes
- Veal (rump or muscle) – 1 kg
- Potatoes – 1 kg
- Celery – 1 stalk
- Carrot – 1
- Onion – 1
- Dry white wine – 1/2 glass
- Tomato paste – 1 tbsp
- Meat broth – 1 l
- Extra virgin olive oil – 2 tablespoons
- Flour – to taste
- Aromatic herbs (sage, rosemary, thyme) – 1 bunch
- Fine salt – to taste
- Pepper – to taste
Preparation
How to prepare the recipe for veal stew with potatoes
First, chop the celery , carrot and onion after having cleaned them and brown them in oil .
In the meantime, cut the meat into two centimeter cubes. Quickly pass it in the flour , removing the excess and add it to the sauce, browning it well on all sides over a high heat. Add the white wine and season with salt and pepper .
Add the aromatic herbs (we prepared a bouquet by tying 1 sprig of rosemary, 1 of thyme and 2 sage leaves with string), the tomato paste and cover with the meat broth . Cook everything for an hour .
Then add the potatoes cut into large pieces similar to the size of the stew and continue cooking for another hour . Serve the veal stew with a side dish of your choice, remembering to remove the herb bouquet.
In this video recipe you can see all the steps. You will notice that some are optional such as the passage in flour which we always do to obtain a thicker sauce. Furthermore, instead of tomato paste you can use puree (400 g).
Stew with potatoes in a pressure cooker
If you want to reduce the time, you can also prepare the stew in a pressure cooker . The ingredients and the procedure are exactly the same , but as soon as you have browned the meat and added potatoes, herbs and broth, you will have to close the pressure cooker with the lid and leave it cooking.
From the moment you hear the whistle , lower the heat and cook everything for about 30 minutes. This way you will have halved the time, but still maintained the taste of tradition!
Stew with Thermomix potatoes
Also in this case the procedure is very simple . Chop the sauté in the bowl at speed. 6 for about 5 seconds. Add the oil and fry for 4 minutes at high speed. 1 per 100°C.
Place the meat and leave it for 5 minutes at Varoma temperature , anti-clockwise and soft setting. Add the wine and then when you add broth, tomato and aromatic herbs , leave to cook for 30 minutes at 100° C.
Then add the potatoes and cook for another 15-20 minutes . The dish is ready!
Conservation
The stew with potatoes, an easy and tasty second course, can be kept in the refrigerator for about 2 days in a container with an airtight lid. If you have used all fresh ingredients you can also freeze it in the freezer once cooked and previously brought to room temperature.
Read also
How to make veal stew
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