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Veal stew and vegetables





1 unit

Red peppers

1 unit

Curry powder

4 spoons

Tomato pulp

300 grams


to taste

Brown sugar

to taste

Extra virgin olive oil

to taste

Tropea onion

1 half

White table wine

1 glass

Veal shoulder

200 grams

second courses from Italy

Veal stew and vegetables

Veal stew and vegetables

with meat high in iron source of C vitamins high in potassium high in phosphorus

ready in

40 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Veal stew and vegetables

A tasty variant to combine meat and vegetables in a simple way

Veal stew and vegetables step 1

step 1

First, marinate the veal morsels with 4 tablespoons of curry powder, massage the meat well and store at room temperature, proceed with the subsequent preparations.

Veal stew and vegetables step 2

step 2

Cut the onion coarsely (or into small pieces depending on your preference) and let it brown with a drizzle of olive oil in a saucepan. Cut a pepper into small pieces and a diced zucchini.

Veal stew and vegetables step 3

step 3

Add the bell pepper to the onion mixture and brown for a few minutes, then add the zucchini and brown. Add the veal morsels and brown for 3 minutes, then blend with white wine and allow the alcohol to evaporate over a moderate flame.

Veal stew and vegetables step 4

step 4

As soon as the wine has evaporated add the tomato puree and a teaspoon of sugar (I always add it to the tomato preparations so as to regulate the acidity of the tomato). Cook over a low heat for 10 minutes.

Veal stew and vegetables step 5

step 5

Season with salt and continue cooking for another 20 minutes, turning from time to time.

Veal stew and vegetables step 6

step 6

After about 30 minutes of cooking, the tomato pulp will shrink and the dish will be ready. Serve and enjoy the softness of the morsels that will melt in your mouth along with the curry that will have given the dish a unique and unmistakable flavor.

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