Veal stew in wine sauce with potatoes

Veal stew in wine sauce with potatoes

Discover the delicious recipe for veal stew in wine sauce, a hearty and flavorful dish perfect for cool days or moments when you want to impress your guests. This simple and quick recipe, which combines tender veal with a rich and aromatic sauce, is sure to become a favorite in your kitchen.

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour 20 minutes
Number of servings: 4

Ingredients:
- 500 g veal (shoulder or leg, cut into cubes)
- 4 medium potatoes, peeled and diced
- 2 large onions, finely chopped
- 2 tablespoons of pepper paste (preferably homemade)
- 250 ml dry red wine (choose a quality wine)
- 3 tablespoons olive oil
- 2-3 cloves of garlic, finely chopped
- 1 teaspoon sweet paprika
- Salt and pepper to taste
- A sprig of fresh thyme (or 1 teaspoon dried thyme)
- 1 bay leaf

Instructions:

1. Preparing the meat: Start by washing the veal well under cold running water. Dry it with a paper towel and cut it into cubes of about 3 cm. This step is essential for even cooking.

2. Heating the oil: In a large pot, add the olive oil and heat it over medium heat. The olive oil will add a subtle flavor and help brown the meat.

3. Sautéing the onion: Add the chopped onion to the pot and sauté for 5-7 minutes until it becomes translucent. This will form the aromatic base of the sauce.

4. Adding the meat: Put the meat cubes in the pot and brown them on all sides for about 5-10 minutes. It is important not to overcrowd the pot so that the meat browns evenly.

5. Seasoning: Add the pepper paste, garlic, sweet paprika, salt, and pepper. Mix well to incorporate all the flavors. Homemade pepper paste will add an intense flavor and vibrant color to the sauce.

6. Deglazing with wine: Pour the red wine into the pot and use a wooden spatula to scrape up any bits of meat from the bottom of the pot. This step will intensify the flavors and create a rich sauce.

7. Slow cooking: Add the diced potatoes, bay leaf, and thyme. Cover the pot with a lid and let it simmer on low heat for 45 minutes, stirring occasionally. Slow cooking will allow the flavors to develop and the meat to become tender.

8. Checking the consistency: After 45 minutes, check if the meat and potatoes are cooked. If the sauce is too thin, you can leave it uncovered to boil for a few minutes until it thickens.

9. Serving: Once the stew is ready, serve it hot, sprinkled with freshly chopped parsley, alongside a crispy green salad or a slice of homemade bread. You can also add some green olives for an extra burst of flavor.

Possible variations:
- Replace the red wine with dry white wine for a lighter version of this dish.
- Add vegetables like carrots or celery for a more complex taste and texture.
- You can experiment with spices such as oregano or rosemary, depending on your preferences.

This veal stew in wine sauce with potatoes is not just a comforting dish, but also a true celebration of flavors. By trying this recipe, you will enjoy a delicious meal that is sure to bring a smile to the faces of your loved ones. Enjoy your meal!

 Ingredients: 1.5 kg of veal tenderloin, 1 onion, 1.5 kg of diced potatoes, salt, pepper, 400 ml of red wine, jarred pepper paste, fresh parsley, for the salad: cabbage, sour cream, olive oil, vinegar, sugar.