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Veal Stew With Potatoes




Veal shoulder

800 oz

Canned tomato sauce, with salt

250 oz

Extra virgin olive oil

to taste


1 unit


1 unit

White wine

1 glass


4 unit


50 oz

Type 00 wheat flour

60 oz


to taste


to taste

Fresh rosemary

1 sprig

second courses from Italy - Puglia

Veal Stew With Potatoes

Veal Stew With Potatoes

with meat with gluten with lactose source of B vitamins source of C vitamins high in potassium high in phosphorus

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Veal Stew With Potatoes

Veal stew with potatoes is a complete second course, which is part of the culinary tradition of our country and characterizes the winter days!

Veal Stew With Potatoes step 1

step 1

On a medium intensity fire, place a pan with extra virgin olive oil and butter and, when the latter has melted, add the finely chopped onion and carrot.

Veal Stew With Potatoes step 2

step 2

As soon as the onion is golden, add the diced and lightly floured meat.

Veal Stew With Potatoes step 3

step 3

Brown it on all sides, then add the white wine, tomato puree, salt and pepper and stir. When the sauce is thick and the liquid has been absorbed, add the peeled and chopped potatoes.

Veal Stew With Potatoes step 4

step 4

Pour a sufficient amount of water to completely cover the meat and cook uncovered for 45/50 minutes. Add rosemary to add a touch of flavor!

Veal Stew With Potatoes step 5

step 5

When the meat and potatoes have become tender, remove the pan from the heat and serve the hot stew.

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