Veal stew like at home

Veal Stew Like Mom Used to Make

Who doesn't fondly remember moments spent with family around the table, savoring a steaming and flavorful stew? Stews are undoubtedly one of the most beloved dishes, and veal stew is a classic and delicious choice, perfect for a Sunday meal or a special occasion. This recipe is not just a simple dish, but a story about traditions and unforgettable moments.

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 4

Ingredients:
- 800 g veal (preferably tender cuts like the thigh or shoulder)
- 2 large onions
- 1 green bell pepper
- 1 red bell pepper
- 1 large tomato (or 2 tomatoes for a richer sauce)
- 3 tablespoons of roasted pepper paste (if unavailable, add an extra pepper)
- 3-4 tablespoons of sunflower or olive oil
- Salt and pepper to taste
- Fresh parsley for garnish

The history of veal stew takes us back to lavish meals of the past, when every ingredient was carefully chosen, and the dish became a symbol of hospitality. This recipe is one of those meals that brings the family together, a dish that can be adapted and enriched with each generation.

Preparation steps:

1. Preparing the ingredients
Start by peeling the onion. Chop it finely, and to avoid tears, you can soak it in cold water for 10 minutes before chopping. The green and red bell peppers should be washed and diced. The tomato should also be peeled and cut into small cubes. A trick for easier peeling is to put it in hot water for 1 minute, then in cold water.

2. Sautéing the vegetables
In a deep pot, heat the oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent. This step is essential for bringing the flavors to life. Then add the bell peppers and sauté them together with the onion for another 2-3 minutes. The tomato is added later to soften and integrate into the vegetable mix.

3. Preparing the meat
Cut the veal into cubes of about 3 cm. It’s important for the pieces to be uniform for even cooking. Place the veal over the sautéed vegetables and mix well for 5 minutes until the meat changes color. This step will help seal in the juices of the meat, keeping it tender.

4. Adding the spices
Once the meat is well mixed with the vegetables, add the roasted pepper paste. This will not only give a delicious flavor to the sauce but will also provide a vibrant color to the stew. Then pour in 2 cups of water and mix. Cover the pot with a lid and let it simmer on low heat. Don’t forget to stir occasionally to prevent sticking.

5. Checking the meat
After about 50 minutes of simmering, check if the meat is tender. Use a fork to test it; if it goes in easily, then the stew is ready. At this point, adjust the salt and pepper to taste.

6. Finishing the dish
When the stew is almost ready, add the chopped fresh parsley. This will add a touch of freshness to the dish. Turn off the heat and let the stew rest for a few minutes before serving.

Serving:
Veal stew is served hot, alongside creamy mashed potatoes that will absorb all the delicious sauce flavors. If you prefer, you can also opt for boiled potatoes or pasta, which pair wonderfully with this dish. A generous serving of homemade pickles will perfectly complement the meal, adding an extra layer of flavor.

Tips and suggestions:
- If you want a spicier version, you can add a finely chopped hot pepper during the sautéing of the vegetables.
- For a richer sauce, you can add a splash of dry white wine during cooking.
- If you enjoy more complex flavors, try adding some spices like sweet paprika or cumin.

Nutritional benefits:
Veal is a good source of lean protein, B vitamins, and minerals such as iron. This dish offers a balance of nutrients, being both filling and healthy. Mashed potatoes provide carbohydrates, while the vegetables ensure a supply of vitamins and fiber.

Frequently asked questions:
1. Can I use pork or chicken instead of veal?
Yes, you can adapt the recipe according to your preferences. Pork goulash or chicken stew are just as delicious.
2. How can I store the stew to consume later?
The stew can be stored in the refrigerator in an airtight container for 2-3 days. You can reheat it in the microwave or in a pan.
3. Is it okay to prepare the stew a few days in advance?
Yes, veal stew becomes even tastier after sitting for a few days, as the flavors meld perfectly.

Enjoy your meal! I hope this recipe becomes one of your favorites, just as it is for me. I’d love to hear how your stew turned out, so don’t hesitate to share your impressions!

 Ingredients: 800 g veal meat, 2 large onions, 1 green pepper, 1 red bell pepper, 1 large tomato, 3 tablespoons of tomato and pepper paste, 3-4 tablespoons of oil, salt and pepper to taste, fresh parsley.

 Tags:  veal stew stew veal tomato sauce