Veal Stew with Potatoes

Meat and potatoes are the base of this traditional Italian recipe that is perfect for the colder months of autumn.
65 min
4 People
65 min
INGREDIENTS for 4 people
  • 2 lb veal meat
  • 1 carrot
  • 1 onion
  • 3 oz tomato sauce
  • ½ cup white wine
  • 4 potatoes
  • ¼ cup of butter
  • 2 tbsp oil
  • salt and pepper t.t.
  • 2 oz all-purpose flour

Add olive oil and butter to a pot and place over medium heat. Once the butter has melted, add thinly sliced onion and carrot.


Once the onion is golden, add lightly floured meat diced meat. Brown the meat on all sides, then add the white wine, tomato sauce, salt and pepper and stir.


Once the sauce has thickened and the liquid has been absorbed, add peeled, chopped potatoes.


Add enough water to cover the meat completely and cook in an uncovered pot for 45 to 50 minutes. Once the meat and potatoes are tender, remove the pot from the heat and serve the stew hot.

Winter Fall Meat Dairy free Eggs free Main courses
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