{"id":43065,"date":"2025-02-03T18:43:44","date_gmt":"2025-02-03T17:43:44","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=43065"},"modified":"2025-02-04T18:07:12","modified_gmt":"2025-02-04T17:07:12","slug":"veal-stew-with-potatoes","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/veal-stew-with-potatoes\/","title":{"rendered":"Veal stew with potatoes. Home cooking and family lexicon"},"content":{"rendered":"

Stew is a classic recipe from home cooking and Italian tradition.<\/p>\n

This dish belongs to the family of braised meat. Usually, for that kind of stew, you can choose a less expensive cut of beef, or lamb, cut into bite-sized pieces, browned in a pot with oil and butter, and then simmered over low heat with the addition of wine and, later, tomato puree and vegetables like potatoes, peas, and carrots.<\/p>\n

This cooking requires the meat to be submerged in a liquid. Depending on the family tradition, the stew can be red for the use of the passata di pomodoro or white, if you are using broth.<\/p>\n

Winter Dishes and Family Lexicon<\/h4>\n

It is as if my entire childhood was lived out in the cold months, a decade spent togged up in duffel coats and mittens, wellingtons and woolly hats. To this day, I am never happier than when there is frost on the roof and a fire in the hearth. I have always preferred snow underfoot to sand between my toes.<\/p><\/blockquote>\n

Like Nigel Slater, I love winter. Looking back on my life, despite the wonder of spring Sunday outings and endless summer vacations, the beauty of winter memories remains wrapped in a special light. Even now, more than ever, I love the season that makes home the coziest place to return to or stay in, depending on the day. I also love the comfort of warm dishes that fill the air with their aromas during cooking, making it as welcoming as a hug.<\/p>\n

Stews are dishes that always make me happy.<\/p>\n

My family lexicon included our own words and silences full of meaning. There was no need for someone to announce the Sunday dinner menu since we all knew that, especially in the cold season, we would be greeted by the comforting flavor of a stew.<\/p>\n

As a child, I wasn’t a big meat eater. I often struggled to finish the steak that I found on my plate once a week or some Sunday roasts like roast beef.<\/p>\n

Yet, I found the succulent bites of veal stew irresistible, made tender and flavorful after a long cooking time, often accompanied by potatoes that cooked in the same sauce, absorbing an infinite amount of flavors and becoming so soft that I could mash them with a fork and use them to scoop up the sauce.<\/p>\n

A delight that made me hungry and left me happy.<\/p>\n

 <\/p>\n

\"Veal<\/p>\n

Veal stew with potatoes<\/h4>\n

The dish is easy to prepare, although a dilemma often plagues those who want to try the recipe: what’s the secret to keeping the meat tender?<\/p>\n

Here are three tips.<\/p>\n

Choose the proper cut of meat, such as shoulder or brisket, which can withstand long cooking without drying out and becoming tough; cook the stew for a long time; flour the pieces with flour but removing any excess flour that could cause the meat to stick to the pot and burn.<\/p>\n

Another interesting question concerns the initial saut\u00e9. Some people do it, while others add the meat to the pot without saut\u00e9ing. Since this is a home recipe, I believe there’s no general rule, only personal habits. If you don’t have a memory to refer to, try it both ways and find your own path. For example, my maternal grandmother didn’t use a saut\u00e9. At the same time, my mother-in-law starts with a saut\u00e9 of carrot, celery, and onion, and her stew is white (without passata).<\/p>\n

This recipe considers the two different family traditions, and to please my husband and me, I started with a soffritto and added the tomato sauce. However, if you want to try a white stew, don’t forget to use about \u00bd liter of meat or vegetable broth.<\/p>\n

Finally, remember that this is a dish where love is an ingredient just as much as the time it takes to do things properly.<\/p>\n

Buona cucina, Monica<\/p>\n

There is also a recipe for no-passata stew on the blog: HERE<\/a><\/strong><\/p>\n

Keep in Touch<\/b><\/h5>\n