Stew with potatoes and peas: the recipe for a tender and creamy second course of meat
Stew with potatoes and peas is a simple and tasty second course of meat , a great classic of Italian cuisine , ideal for a rich and tasty dinner. To prepare it, we used veal , tender and quick to cook, but you can also use beef , which however requires longer cooking to become tender: get advice from your trusted butcher, so you can choose the most suitable for this preparation. In our recipe we dipped the pieces of meat in flour before browning them in a pan with the onion . We then shaded the meat with white wine, added diced potatoes and frozen peas and added the vegetable broth , so as to slowly complete the cooking and obtain a tender and creamy stew of meat with potatoes and peas .
To cook the meat stew, use a non-stick pan , an earthenware pot or a steel one with a double bottom : it is important, then, to cook the stew over a low heat and with the lid on . If you want to make the stewed version , add 250 grams of tomato puree 10-15 minutes before completing cooking.
If you love stew, there are many recipes you can make, delicious and tasty ideas for every occasion.
ingredients :
Veal stew
500 gr
Vegetable broth
500 ml
Frozen peas
250 gr
Potatoes
3
White wine
1 glass
Onion
1/2
Rosemary
q.b.
Salvia
q.b.
Extra virgin olive oil
q.b.
Sale
q.b.
Method :
Prepare the vegetable broth and keep it warm. Brown the onion in the pan1flour the veal2and brown in a pan3.
Shade with a glass of white wine4, adds the diced potatoes and aromatic herbs5, stir for a couple of minutes and add the peas6.
Sauté for about 5 minutes and add the hot vegetable stock7. Cook for an hour with the lid on over low heat, until a creamy sauce forms8. The meat stew with potatoes and peas is ready to be served piping hot9.
storage
The stew with potatoes and peas can be kept for 2-3 days in the refrigerator in an airtight container. Before serving, heat the stew in a pan over low heat, adding a little hot water.
