Ingredients
- 800 g veal (for stew) in morsels
- celery
- carrot
- laurel
- 2 large onions
- garlic
- dry white wine
- vegetable broth
- extra virgin olive oil
- salt
- pepper
All the steps to make our veal stew recipe, a second course of rich and traditional meat and potatoesFor the recipe of veal stew, marinate the morsels of meat collected in a bowl overnight, with a rib of celery, half a carrot, a slice of onion (all diced), bay leaves, 2 cloves of garlic, 2 glasses of white wine, then separate the meat from the wine and vegetables.
Fry the latter in a saucepan with the rest of the chopped onions and a drizzle of oil; apart, brown the pieces of meat very well with a little oil, then transfer them to the sauce pan with their cooking juices; stir, add 2 glasses of wine (not the marinade), so much broth to cover the meat flush, add salt and pepper and simmer slowly, covered, for about 2 hours, then remove the meat and blend all the sauce. Serve the stew with the hot sauce, possibly accompanying it with mashed potatoes.
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