Veal stew

Veal stew: a classic recipe that combines tradition with the unmistakable flavors of childhood

Preparation time: 20 minutes
Cooking time: 30-40 minutes (depending on the cooking method)
Total time: 50-60 minutes
Number of servings: 4

Veal stew is one of those recipes that takes us back to winter meals from childhood, when the aroma of slowly cooked meat blended with fresh vegetable flavors. This classic Romanian dish is not only delicious but also comforting, perfect for moments spent with loved ones. I will share my mother's recipe with a slight modification: the potatoes are boiled separately to retain their taste and texture.

Necessary ingredients

- 600-700 g veal (preferably shoulder or leg), cut into large cubes
- 1 large onion, diced
- 2 tablespoons of oil (preferably sunflower or olive)
- 1 carrot, sliced or diced
- ½ bell pepper, diced
- 1 stalk of celery, diced (optional, but recommended for extra flavor)
- Salt and pepper, to taste
- 1 teaspoon of Delikat seasoning (or another vegetable variant)
- 1 teaspoon of paprika (sweet or smoked, depending on preferences)
- 1 teaspoon of flour
- 50 ml milk
- 1 tablespoon of herbs (parsley, celery, or lovage), finely chopped

Step by step for a perfect stew

1. Preparing the meat: Start by washing the veal well under cold running water. After washing, dry it with a paper towel. This step is essential as removing moisture helps the meat brown better.

2. Heating the oil: In a large pot, add the two tablespoons of oil and place it over medium heat. Let the oil heat up, but do not let it smoke.

3. Sautéing the vegetables: Add the onion, carrot, bell pepper, and celery (if you choose to use it). Sauté the vegetables for about 5 minutes, stirring constantly until the onion becomes translucent and slightly golden. This step will add a wonderful flavor base to your stew.

4. Adding the meat: Place the pieces of meat in the pot, along with a teaspoon of paprika, salt, and pepper to taste. Let the meat brown slightly for a few minutes, stirring occasionally. This step helps seal the juices in the meat.

5. Boiling the meat: Add 500 ml of boiling water over the meat. If using a pressure cooker, close the lid and let it boil for 20 minutes after the valve is activated. If using a regular pot, cover and let it boil for 30-40 minutes, depending on how tender the meat is. If you notice that the liquid level drops too much, add boiling water to cover the meat.

6. Thickening the sauce: After the meat is cooked, mix the flour with the milk to form a smooth paste. Add this mixture to the pot, stirring vigorously to avoid lumps. Let it boil for a few more minutes until the sauce thickens.

7. Finishing the dish: Taste and adjust the seasonings, adding salt, pepper, or Delikat as preferred. Finally, add the finely chopped herbs and cover the pot for 2-3 minutes to let the flavors meld.

8. Serving: For extra flavor, serve the stew hot, adding 3-4 pieces of separately boiled potatoes to each plate. These can be diced and added 10-12 minutes before turning off the heat, but my preferred version is to boil them separately. You can accompany this dish with warm polenta or fresh bread, and pickles are an excellent side, especially in the cold season.

Tips and variations

- Cooking tips: If you want to enhance the flavors, you can add a bay leaf and a few peppercorns during boiling. These will provide a distinct aromatic note.
- Variations: You can replace veal with pork or chicken, but the cooking time will vary. You can also experiment by adding mushrooms or zucchini to the stew for an extra nutrient boost.
- Nutritional benefits: This recipe is rich in protein due to the veal, and the vegetables add essential vitamins and minerals. Additionally, potatoes are a good source of carbohydrates, providing energy.

Frequently asked questions

1. Can I use frozen meat?
Yes, but make sure to fully thaw it before cooking.

2. What other side dishes can I serve?
Besides polenta and bread, a fresh salad or steamed vegetables are excellent options.

3. What is the best way to store the stew?
You can store it in the fridge in an airtight container for 2-3 days. It can be reheated on the stove or in the microwave.

4. Is this recipe suitable for vegans?
No, but you can adapt the recipe using tofu or tempeh instead of meat and vegetables instead of milk.

So, allow yourself to enjoy this veal stew, which will not only remind you of the warmth of home but will turn every meal into a celebration of traditional flavors. Enjoy your meal!

 Ingredients: We need 600-700 grams of diced veal, one large onion diced, 2 tablespoons of oil, one carrot diced, half a bell pepper diced, one stalk of celery diced (optional, if you don't have it on hand you can try without), salt, pepper, one teaspoon of vegetable seasoning, one teaspoon of paprika, one teaspoon of flour, 50 ml of milk, one tablespoon of chopped herbs (celery, parsley, whichever you prefer).