Italian Veal Stew with Potatoes

Method10 steps

1. 1

   Step 1: Peel the small carrot (1) and onion (1), wash the half celery stalk and chop all three very finely with a knife or small food processor. Keep all the chopped vegetables ready.

   Uses 1 carrot (- small) · ½ celery stalk · 1 onion (- small)

2. 2

   Step 2: Trim the raw stewing veal (600 g) and cut all 600 g into roughly 3 cm / 1 inch pieces. Pat dry without rinsing raw meat in the sink.

   Uses 600 g raw stewing veal, cut into 3 cm pieces in step 2

   
3. 3

   Step 3: Toss the prepared veal pieces lightly in the two tablespoons available flour, shaking off excess. Keep the coated raw meat aside and discard any loose flour that has touched it.

   Uses All prepared raw veal · 2 tbsp all-purpose flour available for a light coating

4. 4

   Step 4: Heat all six tablespoons extra virgin olive oil in a large casserole. Add all the prepared aromatic vegetables and cook over low heat for about two minutes, continuing until softened and lightly golden.

   Soften finely chopped stew vegetables · 2 minUses All prepared aromatic vegetables · 6 tbsp extra virgin olive oil

   
5. 5

   Step 5: Add all the floured veal to the aromatic casserole. Brown over high heat for about three minutes, turning the pieces so they colour on all sides.

   Brown the lightly floured veal · 3 minUses All aromatic casserole base · All prepared coated raw veal

6. 6

   Step 6: Pour all the half-cup dry white wine (½ cup) into the browned veal pan. Stir over high heat until the added wine has reduced and its sharp aroma subsides.

   Uses The complete browned meat and vegetable pan · ½ cup dry white wine

   
7. 7

   Step 7: Heat the measured 500 ml vegetable broth separately. Add two ladles of that hot broth to the casserole, keeping the remaining measured broth hot for later. Add a pinch from the measured teaspoon of salt (1 tsp), reserving the rest of that teaspoon. Cover the casserole and reduce to very low heat.

   Uses The complete casserole · 500 ml prepared vegetable broth, heated and added in stages · 1 tsp salt total: a pinch initially, the rest with the potatoes

8. 8

   Step 8: Simmer the veal gently for about thirty minutes, stirring occasionally. While it cooks, peel all 500 g potatoes and cut into fairly even 4 cm / 1½ inch chunks, keeping them aside for the next stage.

   First gentle veal simmer before adding potatoes · 30 minUses The casserole; keep reserved measured broth and salt separate · 500 g potatoes (- 1.1 pound)

   
9. 9

   Step 9: Add all the prepared potato chunks to the simmered veal. Season with the remaining part of the original teaspoon of salt and freshly ground black pepper. Wash and add both rosemary (2 sprigs) sprigs, then add one more ladle from the reserved measured hot broth.

   Uses The simmered casserole, without the held potatoes · All 500 g potatoes prepared during the first simmer · One further ladle from the original 500 ml broth and the remaining part of the original teaspoon of salt · 2 sprigs rosemary · black pepper (- to taste)

   
10. 10

    Step 10: If wanted, stir in both tablespoons optional tomato paste (2 tablespoons). Simmer gently for about forty-five minutes, until the veal is thoroughly cooked and very tender and the potato chunks are soft but intact. Continue if needed for the particular veal cut. Stir only occasionally and gently. Add remaining measured hot broth only as needed to keep the stew moist; use a little separate extra broth only if that measured supply is exhausted. Remove both woody rosemary stems and serve hot as four portions.

    Final gentle simmer until veal and potatoes are tender · 45 minUses The complete stew · Only the unused part of the original 500 ml broth, as needed · 2 tablespoons tomato paste (- optional) · A little additional hot vegetable broth, only if the stew becomes dry