VEAL STEW WITH POTATOES RECIPES

Steps:

• To prepare veal stew with potatoes start by washing and peeling the carrot, onion and celery, then chop them for soffritto (1-2). Take the veal meat, remove any connective tissue, i.e. the white translucent parts that could make the meat hard after cooking and cut it first into slices and then into pieces 3 .
• Take a large saucepan with high sides, heat the olive oil 4 , add the chopped mixture for soffritto 5 , season for 5 minutes over moderate heat, then add the veal chunks,
• season with salt 7 and pepper 8 to taste and brown the meat for 4-5 minutes. Now sprinkle with the previously sifted flour 9 , mixing it well in the cooking liquid to avoid lumps.  
• Once the flour has been absorbed, add the white wine to the stew 10 , let it evaporate completely, then add the meat stock to cover 11 . Season with the sprigs of aromatic herbs 12 previously tied together (bouquet garni), so they can be easily removed from the pan.
• Cover the stew with a lid 13 and continue cooking for 1 hour, stirring occasionally. After this time, remove the aromatic herbs with kitchen tongs 14 . In the meantime, wash and peel the potatoes and cut them into cubes the size of the veal pieces 15 .
• Add the diced potatoes to the stew 16 . Continue cooking for another hour with the lid on, stirring occasionally until the potatoes and veal are tender 17 . Serve the veal stew with potatoes hot 18 .

Steps:

• Sprinkle the veal with the salt and pepper.
• In a large shallow Dutch oven, heat 1 tablespoons of the oil over medium-high heat.
• Brown the veal in batches.
• Remove to a plate and drain any fat in the pan.
• Add the remaining oil to the pan and cook the onions, garlic, thyme and oregano over medium heat, stirring occasionally, until softened, about 3 minutes.
• Sprinkle with 2 tablespoons of the flour and stir to coat.
• Add the wine and chicken broth.
• Bring to a boil, stirring and scraping up any brown bits.
• Return the veal and any accumulated juices to the pan.
• Reduce the heat to medium-low, cover and simmer for 45 minutes.
• Whisk the remaining flour with 2 tablespoons cold water and stir into the stew.
• Add the potatoes and squash.
• Cover and cook for 10 minutes.
• Add the green beans and simmer, covered, until thickened and the vegetables are tender, about 10 minutes.
• Stir in the lemon juice and parsley.