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Italian Veal Stew with Sweet Potatoes

Veal is a tender meat and great for winters day stew. Vegetables, sweet potatoes, wine and herbs simmer together till the meat is tender to create this rich and creamy dish, hearty food.
Prep Time15 minutes
Cook Time1 hour 30 minutes

Ingredients

  • 700 gr Veal Stew Cut bone in cut for stew
  • 500 gr Sweet Potatoes cut in cubes
  • 1 medium Carrot cut in disks
  • 1 stick Celery cut in disks
  • 100 gr Peas Optional
  • 1 medium Onion cut in cubes
  • 1/2 cup White wine dry
  • 2 cups Beef stock
  • 2 sprigs Rosemary
  • 6 Tablespoon Extra Virgin Olive Oil
  • 2 Tablespoon All purpose flour
  • 2 Tablespoon Tomato paste
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Instructions

  • Cut celery, carrot and onions into small pieces (or run them through food processor.)
  • Your meat should be cut into 3 cm strips, sprinkle the flour on top and mix all the meat with flour till they are all covered evenly with flour, remove excess flour.
  • Heat the pan in medium heat, add the olive oil, add in all the vegetable chunks, stir them till they are brown and soft for 2 minutes.
  • Add the meat and stir till they are brown in higher heat for 3 minutes.
  • Add the white wine and mix till wine is evaporated over high heat.
  • Add age stock and pinch of salt, cover the lid, let it simmer for 30 minutes in low heat.
  • Add the sweet potatoes, tomato paste, salt, black pepper and rosemary sprigs, make sure everything is covered with stock. Stir and cook for another 45 minutes.
  • Remove rosemary sprigs before serving, your dish is ready!