A classic comfort food stew that is easy to prepare. Moreover, a long time ago my husband almost begged me to make him a spezzatino with potatoes and peas and I finally made him happy.
The main ingredients of the typical Italian potato and pea stew recipe are more or less the same as the Spanish one, but since it is so tasty, I decided to put it here anyway.
Buon appetito!
The card
Veal stew with potatoes and peas (spezzatino con patate e piselli)
A classic comfort food stew that is easy to prepare. Moreover, a long time ago my husband almost begged me to make him a spezzatino with potatoes and peas and I finally made him happy.
Servings 4
Calories 490kcal
Ingredients
- 500 kg Veal meat for stew
- 1 medium carrot
- 1 branch Celery
- 1 small onion
- 400 g Potatoes
- 200 g Frozen peas
- 2 tablespoons Tomato concentrate
- 1 tablespoon Flour
- 1 leaf Laurel
- 3 leaves Fresh sage or dry equivalent
- 1/2 glass Dry white wine
- 500 ml Chicken or vegetable broth
- 1 tbsp Butter
- Olive oil
- Salt
- Black pepper
Instructions
- Chop the onion, celery and carrot, all very finely
- Salt, pepper and flour the pieces of meat
- Fry the onion, celery and carrot in olive oil in a casserole
- To the one that is well fried, add the butter
- To the one you fry again, add the meat
- To which the meat is browned, add the white wine
- Once the alcohol has evaporated (when it no longer smells of alcohol), add the broth, bay leaf, sage and tomato concentrate, previously diluted in a couple of spoonfuls of the same broth
- Cook over a low heat for 1 hour
- After one hour, add the potatoes and let another half hour pass
- Add the peas and wait another half hour
- Test for salt and rectify, if necessary