Veal stew with peas and mushrooms

Name: Veal stew with peas and mushrooms - Letitia F.
Ingredients: 800 g veal (thigh) salt; pepper; garlic; fresh thyme; 2 bay leaves; a little ground cumin; chili; paprika; Knorr stock cube 1 tablespoon red pepper paste 200 ml tomato juice or tomato paste mixed with a little water 2 tablespoons vegetable concentrate in a jar (see my recipe) 1 glass of white wine; 1 glass of red wine olive oil 1 medium onion 1 can of mushrooms 2 handfuls of peas

Meat - Veal stew with peas and mushrooms by Letitia F. - Recipia

The veal stew with peas and mushrooms is a saucy dish perfect for days when you have time to prepare the meat in advance. The veal is marinated with garlic, red wine, bay leaves, and thyme, then cooked together with onions, vegetable base, tomatoes, peas, and mushrooms. I served it with flour dumplings, but it also pairs well with pasta or mashed potatoes. The recipe was inspired by one from Xana, with a few added ingredients for a thicker and more flavorful sauce. Quick Info Total time: 1-2 days for marinating the meat, plus cooking time Preparation time: active time not specified; includes cutting and seasoning the meat, then preparing the vegetables Cooking time: at least about 30 minutes, then until the meat is tender and the sauce thickens Servings: number of servings not specified; quantity is suitable for a family pot Difficulty: easy to medium Recipe type: main dish, cooked with sauce Ingredients For the meat and marinade 800 g veal, preferably shoulder, cut into cubes Salt Pepper About 4 crushed garlic cloves 2 bay leaves Fresh thyme A pinch of ground cumin Chili, to taste Olive oil 1 glass of red wine For cooking Olive oil 1 medium onion, chopped 2 tablespoons vegetable concentrate in a jar 2 crushed garlic cloves 1 tablespoon red pepper paste 200 ml tomato juice or diluted tomato paste with a little water 1 glass of white wine Paprika 1 Knorr meat cube Salt and pepper, if needed 1 can of mushrooms, drained 2 handfuls of peas Hot water, enough to cover the meat well The vegetable concentrate used here is homemade, made from chopped carrots, celery, parsley, bell pepper, onion, and garlic, mixed with salt and olive oil. Preparation method 1. Cut the veal into evenly sized cubes. Place it in a bowl and season with salt, pepper, crushed garlic, bay leaves, fresh thyme, a pinch of cumin, chili, and olive oil. 2. Pour the red wine over the meat and mix well so that the marinade coats all the pieces. Cover the bowl and refrigerate for one or two days. Marinating can be done a day or even two days before cooking. 3. When you start cooking, heat a little olive oil in a pot. Add the chopped onion and let it soften until it becomes translucent. 4. Add the two tablespoons of vegetable concentrate and sauté everything for about two minutes. If using homemade vegetable concentrate, keep in mind that it already contains salt and oil. 5. Add the two crushed garlic cloves, then add the marinated meat. Brown the meat for about three minutes in the onion and vegetable mixture. 6. Sprinkle paprika and add the red pepper paste, tomato juice or diluted tomato paste, then pour in the white wine. Add the meat cube and check the taste. Add salt and pepper only if necessary, as both the marinade and the vegetable concentrate and meat cube may already be salty. 7. Pour the remaining marinade from the meat into the pot. Add hot water enough to cover the meat well. 8. Cover the pot and let the dish simmer over medium heat. After about 30 minutes, add the drained canned mushrooms and peas. 9. Continue simmering until the meat is tender and the sauce reduces and thickens. The exact time may vary depending on the size of the meat pieces and how quickly the dish cooks. 10. Serve the stew while it's hot, alongside pasta, mashed potatoes, or flour dumplings. In the version I made, the flour dumplings paired very well with the sauce. Why I make the recipe often I love this recipe because the main part can be done in advance: the meat marinates, and on the following day, all that’s left is to cook it with the vegetables and sauce. It’s a flexible dish and doesn’t depend on a specific side. The sauce can be served with mashed potatoes, pasta, or dumplings, depending on what I have on hand. Additionally, the meat, peas, and mushrooms are cooked in the same pot, and the dish can be prepared for multiple people. Tips The meat should be cut into evenly sized cubes to cook as uniformly as possible. Do not add all the salt at the beginning. The marinade, vegetable concentrate, and meat cube already contribute to the salty flavor. It’s safer to check the sauce after you’ve added all the ingredients. Canned mushrooms should be added drained, after the first approximately 30 minutes of cooking. This way, they won’t unnecessarily dilute the sauce. The water should be hot when added to the pot. Add enough to cover the meat without turning the dish into a soup. The sauce thickens as it simmers, so there’s no need to add a large quantity of liquid in advance. Substitutions Instead of tomato juice, you can use tomato paste mixed with a little water, as specified in the recipe. The vegetable concentrate in a jar can be store-bought or homemade, using the mentioned vegetables: carrot, celery, parsley, bell pepper, onion, and garlic. Canned mushrooms are the ones used in the original recipe. They just need to be drained before being added to the pot. Variations You can adjust the amount of chili depending on how spicy you want the dish to be. The chili, paprika, and red pepper paste can be adjusted without changing the structure of the recipe. For a thicker sauce, let the dish simmer further after the meat has softened until the liquid reduces sufficiently. It is not advisable to rush this stage by adding other ingredients not included in the basic recipe. Serving ideas Veal stew can be served with pasta or mashed potatoes. The version with flour dumplings is the one I tried and it paired well with the sauce formed in the pot. For serving, place the meat, peas, and mushrooms together with enough sauce to cover the side dish. The dish is easier to eat when the side can absorb the sauce. Frequently asked questions Can I marinate the meat for just a few hours? The recipe is designed for marinating for one to two days in the refrigerator. The source does not specify a version for just a few hours, so it’s better to stick to the indicated marinating time. What should I do if the sauce is too thin? Let the pot continue to simmer, covered or uncovered, until the sauce reduces and thickens. The recipe calls for simmering until the desired consistency is achieved. When do I add the peas and mushrooms? Both are added after about 30 minutes of cooking the meat. The mushrooms should be drained beforehand. Can I use a different wine? This recipe uses two types of wine: red wine for marinating the meat and white wine during cooking. To keep the recipe as intended, use them at the indicated stages. What can I serve the stew with if I’m not making dumplings? You can serve it with pasta or mashed potatoes. These are the options mentioned in the recipe and pair well with the tomato and vegetable sauce. Nutritional values Values are approximate and depend on the amount of oil used, the type of meat, the vegetable concentrate, and the chosen side dish. For about a quarter of the prepared quantity, without pasta, mashed potatoes, or dumplings, the estimate is: Calories: approximately 450-550 kcal Protein: approximately 40-45 g Fat: approximately 18-25 g Carbohydrates: approximately 20-30 g The largest variation comes from the olive oil and the amount of sauce left in the portion. If you serve the stew with mashed potatoes, pasta, or dumplings, the nutritional values increase. Storage and reheating Store the cooled stew in a covered container in the refrigerator. Since the exact storage time is not mentioned in the original recipe, it’s best to consume it within a short period and check it before serving. Reheat the portion in a pot over low heat, stirring gently. If the sauce has thickened too much in the refrigerator, it can be thinned with a little water during reheating. The side dish should be kept separate, especially if it’s pasta, mashed potatoes, or dumplings.

Veal stew with peas and mushrooms

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