Rustic Greek comfort food of tender veal cubes cooked slowly with the potatoes and herbs. Adding peas creates a luscious rich creamy stew.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Veal Stew with Peas and Potatoes
Ingredients
- 1 Kg Veal , cut in small chunks
- 450 g Peas , frozen
- 1 Kg Small Potatoes , peeled
- 1 Yellow Onion , finely chopped
- 4 Sprigs Fresh Rosemary
- 2 tbsp fresh Sage , leaves picked
- 1 tbsp Dry Coriander , ground
- 2 tbsp Fresh Parsley , plus more for garnishing
- 200 g All-Purpose Flour
- 900 ml Vegetable Broth
- 400 ml White Wine
- 60 ml EVOO , Extra Virgin Olive Oil
- 1 tsp Sea Salt
- ½ tsp freshly cracked Black Pepper
Instructions
- Start by adding the veal chunks in a flat dish filled with the flour and toss so as to get coated with the flour.
- Place a large sauteing pan on medium heat and pour half the olive oil, when it heats-up add the veal in 2 batches along with the onions. Sauté until nicely cooked on all sides and then deglaze with the wine. Allow for the alcohol to evaporate and for the wine to reduce a bit.
- Add the rosemary and sage along with the vegetable broth and the potatoes, bring to a simmer and cook for 50’ with the lid on.
- Uncover, add the peas and the parsley, along with the dry coriander, season with the salt and pepper and cook for 10’ for the peas to heat through and for a nice creamy sauce to be created.
