Rustic Italian Veal Stew
Stew is always popular in the winter months, when everything outside is icy cold but you want something warming and hearty in your belly. Here we are making a simple veal stew with Italian flavors. If you want to switch the veal for beef or pork, go ahead. This will take about an hour to prepare and cook, and then it may be served with bread on the side if you like.
We are using carrot, onion, mushrooms and potatoes in this stew recipe, to complement the meat, along with tomato sauce and white wine to add subtle yet distinctive Italian flavors. A lot of stew recipes are very simple, made with meat, vegetables and some kind of broth or sauce. This one is also simple but using veal is different to using chicken or beef like you perhaps usually do. The potatoes, carrots and onion are typical stew additions, and the mushrooms are also nice but leave them out if you want, or add something else like parsnip perhaps.
This delicious stew offers plenty of amazing flavor in every mouthful and whether you serve it just as it is or with some crusty bread on the side, you are sure to love the flavor. Some people like to serve this on a bed of fluffy rice. You can do that if you wish, perhaps leaving the potatoes out of the stew unless you do not mind the extra carbs in there. This recipe makes enough for four generous servings, perfect for a hungry family. If you are just cooking for one or two, you will be pleased to learn this keeps in the refrigerator for up to four days and is easy to reheat on the stove or in the oven. Make this tasty Italian veal stew and you will not regret making it. Those fresh flavors are just incredible.
- 1¾ oz butter
- 2 tablespoons oil
- 1 thinly sliced carrot
- 1 thinly sliced onion
- 4 halved button mushrooms
- 1¾ lb veal cut into cubes
- 2 oz all-purpose flour
- 3 oz tomato sauce
- ½ cup white wine
- 3 peeled, chopped medium potatoes
- Salt and black pepper, to taste
- Melt the butter with the oil in a pot over a medium heat.
- Add the carrot and onion and cook until golden.
- Toss the meat in the flour, then add that to the pot.
- Brown the meat on all sides.
- Pour in the tomato sauce and white wine.
- Grind in some salt and pepper.
- Cook until the sauce has thickened.
- Add the mushrooms and potatoes.
- Add enough water to cover the meat.
- Simmer gently, uncovered, for 45 minutes or until the meat and potatoes are tender.
- Serve immediately.
Veal makes a change from beef and chicken in this delicious stew recipe. Here we are using carrots, onion, potatoes and mushrooms, along with the meat, plus tomato sauce and white wine. The result is a warming dish which is ideal for the chillier months. This is easy to throw together, takes an hour from start to finish, and the whole kitchen (and adjoining rooms) will be filled with aromatic, mouthwatering smells. Whether you choose to serve this on a bed or rice or with crusty bread on the side, you are sure to enjoy the simple, rustic flavors it offers.
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