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Let me share my favorite Italian veal stew recipe. This hearty dish brings back memories of my nonna's kitchen, filling our home with mouthwatering aromas. Tender chunks of veal simmer in a rich tomato sauce, infused with aromatic herbs and complemented by sweet carrots and peas. Perfect for chilly evenings or family gatherings, this comforting stew never fails to impress. Easy to prepare, yet bursting with authentic flavors, it's become my go-to meal when craving a taste of Italy.
Ingredients for Delicious Italian Veal Stew
- Veal shoulder: Tender cut of meat that adds richness and flavor to the stew, becoming succulent and tender when cooked slowly.
- Olive oil: Provides a rich base for cooking the ingredients, infusing the dish with a subtle fruity flavor and richness.
- Onion: Adds depth and sweetness to the stew, creating a flavorful base that enhances the overall taste of the dish.
- Garlic: Infuses the stew with a robust aroma and flavor, adding a savory element that complements the other ingredients.
- Tomato sauce: Brings a rich, tangy flavor and a vibrant color to the stew, enhancing the overall taste and texture.
- Beef broth: Provides a savory depth of flavor and richness to the stew, adding complexity and enhancing the meaty taste.
- Dried oregano: Adds a warm, earthy flavor to the stew, complementing the other herbs and spices for a well-rounded taste.
- Dried basil: Offers a sweet, slightly peppery flavor that pairs well with the other ingredients, enhancing the overall herbaceous profile.
- Carrots: Bring a natural sweetness and vibrant color to the stew, adding a subtle crunch and balancing the flavors.
- Peas: Provide a pop of sweetness and texture to the stew, adding a fresh element that complements the other ingredients.
Read more: Veal Stew Recipe
Essential Tools for Making Italian Veal Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for cutting the veal and vegetables into uniform pieces for even cooking.
Italian Veal Stew
Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 kg Veal shoulder, cubed
- 2 tbsp Olive oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 2 cups Tomato sauce
- 1 cup Beef broth
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 cup Carrots, sliced
- 1 cup Peas
- to taste Salt and pepper
Read more: Veal Stew With Mushrooms Recipe
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add the veal and brown on all sides. Remove and set aside.
- In the same pot, add onion and garlic, cook until softened.
- Return veal to the pot. Add tomato sauce, beef broth, oregano, and basil. Stir well.
- Bring to a boil, then reduce heat and simmer for 1 hour.
- Add carrots and peas. Cook for another 30 minutes or until vegetables are tender.
- Season with salt and pepper to taste. Serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Italian Chicken Stew Recipe
Can You Make Italian Veal Stew Ahead of Time?
Make Ahead Instructions
- Prepare the stew as directed in the recipe.
- Let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the stew completely.
- Transfer to a freezer-safe container or bag.
- Label with the date and freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Veal stew is a traditional Italian dish that originated in the northern regions of Italy, where slow cooking methods were used to tenderize tougher cuts of meat.
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