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