Veal stew with potatoes

To prepare veal stew with potatoes, first make the meat broth using our recipe and keep it warm. Clean and dice the carrot 1, celery 2, and onion 3 into small cubes.

Clean the meat by removing any connective tissue, which are the tougher white parts that would become too hard when cooked. Then slice the meat 4 and cut into small pieces 5. In a pot, preferably cast iron because it's suitable for long cooking times, heat a little oil and add the chopped carrots, celery, and onion 6. Sauté over medium heat for 5 minutes.

Add the veal pieces 7, season with salt and pepper 8, and cook, stirring continuously, to brown the meat on all sides. Sprinkle with previously sifted flour 9 to avoid lumps in the cooking base.

Once the flour is absorbed by the meat, deglaze with white wine 10 and let the alcohol evaporate completely. Cover with meat broth 11 and add a bouquet garni: sage, thyme, and rosemary tied together with kitchen twine 12.

Cover with a lid 13 and simmer over low heat for 1 hour, stirring occasionally. Meanwhile, peel the potatoes 14 and dice them 15 to the same size as the veal pieces.

Remove the bouquet garni 16 and add the potatoes 17. Cover and cook, stirring occasionally, over medium heat for 1 hour, or until the potatoes and meat are very tender. Plate and finish with chopped rosemary. Your veal stew with potatoes is ready to be served hot 18!