Veal stew with potatoes



Veal stew with potatoes

Stewed, roasted, boiled... there are many ways to prepare meat. Among them, this timeless, easy and tasty homemade specialty: veal stew with potatoes. The long, gentle cooking with aromatic herbs releases mouth watering aromas even during the preparation of this dish, which, like all good things, requires a bit of patience. But the secret of this dish also lies in the choice of the cut of meat, a tender veal rump cleaned of connective tissue, the stringy part that does not dissolve like fat during cooking and tends to toughen the meat. As for every traditional dish, each family keeps its own recipe and its secrets, but one thing is sure and common to all versions: you'll clean up your plate with bread to get every bit of the tasty creamy sauce! Here's our version of veal stew with potatoes. What's yours?

Veal 2.2 lbs (1 kg) - chunks
Potatoes 2.2 lbs (1 kg)
Carrots 1
Celery 1 rib
White onions 1
Extra virgin olive oil 1 ½ tbsp (20 g)
Meat broth 4 ½ cups (1 l)
Fine salt to taste
Black pepper to taste
Type 00 flour 3 tbsp (20 g)
White wine ¼ cup (50 g)
Sage 1 sprig
Rosemary 1 sprig
Thyme 1 sprig

How to prepare Veal stew with potatoes

To prepare veal stew with potatoes start by washing and peeling the carrot, onion and celery, then chop them for soffritto (1-2). Take the veal meat, remove any connective tissue, i.e. the white translucent parts that could make the meat hard after cooking and cut it first into slices and then into pieces 3.

Take a large saucepan with high sides, heat the olive oil 4, add the chopped mixture for soffritto 5, season for 5 minutes over moderate heat, then add the veal chunks,

season with salt 7 and pepper 8 to taste and brown the meat for 4-5 minutes. Now sprinkle with the previously sifted flour 9, mixing it well in the cooking liquid to avoid lumps. 

Once the flour has been absorbed, add the white wine to the stew 10, let it evaporate completely, then add the meat stock to cover 11. Season with the sprigs of aromatic herbs 12 previously tied together (bouquet garni), so they can be easily removed from the pan.

Cover the stew with a lid 13 and continue cooking for 1 hour, stirring occasionally. After this time, remove the aromatic herbs with kitchen tongs 14. In the meantime, wash and peel the potatoes and cut them into cubes the size of the veal pieces 15.

Add the diced potatoes to the stew 16. Continue cooking for another hour with the lid on, stirring occasionally until the potatoes and veal are tender 17. Serve the veal stew with potatoes hot 18.


The veal stew with potatoes can be stored in the refrigerator in an airtight container for a couple of days. You can freeze it if you used fresh meat.


You want to make your stew even richer? Add peas to give it an extra touch of flavor and color! Serve with boiled rice for a complete dish.

For the translation of some texts, artificial intelligence tools may have been used.