Veal stew

Veal Stew with Vegetables – A Soul Recipe

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 4

On a rainy day, when the longing for warm and comforting dishes fills our souls, a veal stew is the perfect choice. This simple and delicious recipe will not only impress your loved ones but will also bring a touch of nostalgia in every bite. Let's be carried away by its aromas and discover together how to prepare it step by step!

Ingredients:

- 600 g veal, cut into cubes
- 3 onions (2 white and 1 red)
- 4 carrots, peeled
- A root of parsley
- 200 g canned mushrooms (or fresh, if you prefer)
- 1 red bell pepper
- 2 garlic cloves
- A small piece of ginger (about 2 cm), grated
- 3 tablespoons soy sauce
- 2 tablespoons sweet-sour sauce
- Salt and pepper to taste
- 1 tablespoon sweet paprika
- 100 ml tomato juice (preferably homemade)
- 2 tablespoons olive oil
- Juice of one lemon
- A celery leaf (optional)
- Fresh parsley for garnish

Preparing the veal stew:

1. Marinating the meat:
Start by cutting the veal into evenly sized cubes. This will ensure even cooking. In a bowl, add the meat and season with salt, pepper, crushed garlic, grated ginger, lemon juice, soy sauce, and sweet-sour sauce. Mix well to coat each piece of meat. Cover the bowl with plastic wrap and refrigerate for about an hour. Marinating not only helps the meat become more tender but also adds a special flavor.

2. Preparing the vegetables:
After an hour, remove the meat from the refrigerator. While waiting, you can peel and chop the onions, carrots, and parsley root. The onion should be finely chopped, the carrots can be sliced into rounds or julienned, and the parsley root should be diced. If you chose fresh mushrooms, clean and slice them.

3. Sautéing the vegetables:
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté until it becomes translucent, about 5 minutes. Then, add the carrots and parsley, continuing to sauté the vegetables for another 5 minutes.

4. Adding the meat:
Once the vegetables have softened, add the marinated meat and fry them together for another 5-7 minutes, until the meat changes color. Add the sweet paprika and mix well to combine the flavors.

5. Boiling the stew:
Pour water into the pot, ensuring there is enough to cover the meat. It’s important to note that veal takes longer to cook than other types of meat, so don’t rush to add water. Cover the pot with a lid and let everything simmer on low heat for about 40-50 minutes.

6. Finishing the dish:
About 10 minutes before it’s done, add the mushrooms and tomato juice. These will provide a rich flavor and a pleasant texture to your stew. Finally, taste the sauce and adjust the seasonings if necessary. Depending on your preferences, you can also add fresh herbs like celery leaf or fresh parsley.

Serving:
The veal stew is served hot, accompanied by a simple side of rice or mashed potatoes. Pickles are perfect for adding a crunchy and tangy note, complementing the rich flavors of the dish. You can also experiment with a fresh salad for a pleasant contrast.

Useful tips:
- Make sure the veal is of good quality to achieve a tender and tasty dish.
- If you don’t have sweet-sour sauce, you can use honey or brown sugar mixed with balsamic vinegar.
- Vary the vegetables according to your preferences – bell peppers and mushrooms can be replaced with zucchini or squash.

Frequently asked questions:
- What can I use instead of veal? You can try chicken or pork, but the cooking time will be shorter.
- How can I store the stew? You can keep the stew in the refrigerator for 2-3 days or freeze it for later use.

This veal stew is more than just a meal; it’s a culinary experience that brings together flavors and memories. Whether you prepare it for a special occasion or simply to pamper your family, we guarantee that every bite will be a true delight. Enjoy your meal!