Veal stew like mom used to make

Veal stew like at mom's house

Who can resist a veal stew cooked with love, reminding you of childhood meals when the whole family gathered around the table? This classic recipe, full of flavors and nostalgia, is not just a meal but a delicious story you can share with your loved ones. I will show you step by step how to prepare a veal stew that will quickly become your favorite and that of those around you.

Preparation time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour and 15 minutes
Servings: 4-6

Ingredients:
- 800 g veal (preferably from the upper thigh for a tender texture)
- 2 large onions (for a sweeter taste, you can use yellow onion)
- 1 green bell pepper (for a color and texture contrast)
- 1 red bell pepper (adds a touch of sweetness)
- 1 large tomato (fresh, for a natural sauce)
- 3 tablespoons of roasted pepper paste (such as pepper paste, which enhances the flavors)
- 3-4 tablespoons of oil (olive or sunflower)
- Salt and pepper to taste (to balance the flavors)
- Fresh parsley, chopped (for a note of freshness)

Brief history:
Veal stew is a beloved dish in many cultures, with deep roots in family culinary traditions. Cooked with patience and passion, this recipe has often been associated with Sunday meals when the whole family gathered and shared stories. Simple yet quality ingredients transform this stew into a comforting dish, ideal for any occasion.

Step by step:

1. Preparing the ingredients:
Start by peeling the onion. Chop it finely so that it sautés evenly and integrates perfectly into the sauce. Wash the bell peppers and dice them, ensuring they are of similar size for even cooking. The tomato should be peeled, so to make this easier, place it in hot water for about 1 minute, then cool it in cold water. Cut it into small cubes.

2. Sautéing the vegetables:
In a deep pot, heat the oil over medium heat. Add the chopped onion and green bell pepper. Let them sauté for 5-7 minutes until the onion becomes translucent and soft. Add the red bell pepper and tomato and continue to sauté together for another 5 minutes. This will allow the flavors to combine and develop.

3. Cooking the meat:
Cut the veal into cubes of about 2-3 cm. Add the meat to the pot with the vegetables and mix well, ensuring each cube of meat is coated with the vegetable mixture. Let it cook over medium heat for 5 minutes until the meat starts to brown slightly. This step is essential to seal in the juices of the meat.

4. Adding the sauce:
After the meat has browned, add the roasted pepper paste and mix well. Pour in 2 cups of water to cover the ingredients. Cover the pot with a lid and let the stew simmer on low heat for about 45 minutes. It is important to stir occasionally to prevent sticking to the bottom of the pot.

5. Seasoning:
As the stew simmers, taste the sauce and add salt and pepper to your liking. This step is essential, as each ingredient will contribute to the final flavor, and adjustments can make the difference between a good stew and an excellent one.

6. Finishing the dish:
When the meat is tender (you can check with a fork), turn off the heat and add the chopped fresh parsley. This will not only give a more vibrant look to the stew but will also add a note of freshness.

7. Preparing the mashed potatoes:
While the stew simmers, you can prepare creamy mashed potatoes. Boil the peeled and cubed potatoes in salted water until they are soft. Drain and mash them with butter and warm milk, adjusting the quantities to achieve the desired texture. A dash of nutmeg will add a special touch.

8. Serving:
Serve the veal stew hot, alongside the mashed potatoes and, of course, your favorite pickles. Offer your guests a glass of red wine or craft beer, which will perfectly complement the rich flavors of the dish.

Practical tips:
- If you want a spicier stew, you can add a chopped hot pepper or a bit of red pepper.
- Veal can be replaced with pork or chicken, but the cooking time will vary.
- You can experiment with adding mushrooms or diced carrots for extra texture and nutrients.

Nutritional values (per serving):
- Calories: approximately 350 kcal
- Protein: 30 g
- Fat: 18 g
- Carbohydrates: 25 g

Frequently asked questions:
1. Can I use frozen meat?
Yes, but make sure to completely thaw it before cooking to achieve an even texture.

2. How can I store the stew?
You can keep it in the refrigerator in an airtight container for 3-4 days or freeze it for later use.

3. What other side dishes can I use?
Besides mashed potatoes, the stew can be served with polenta or rice, and a fresh green salad will perfectly complete the meal.

This veal stew is not just a delicious dish but also an opportunity to create beautiful memories with your loved ones. Enjoy your meal!