Veal with Peas and New Potatoes
Veal Potatoes Meat Dishes Vegetable Dishes
An unpretentious stew with two seasonal products: peas and new potatoes. To make it even better, serve with rustic bread, a glass of wine and two good friends 😉
Ingredients
500g veal (or leg of lamb)
1 large onion
3 cloves garlic
1 heaping tablespoon tomato paste (or 200g canned tomatoes blended in food processor)
80ml dry white wine
1/2 bunch parsley
1/2 teaspoon sweet paprika
1 bay leaf
1 clove
1 pinch ground nutmeg
200g fresh peas
300g new potatoes (small)
2 tablespoons oil
salt, pepper
Servings: 4
How to prepare veal with peas and new potatoes
- Put a small pot of water on to boil. Keep the water hot while making the stew.
- Cut the meat into larger pieces. Grind the onion in a food processor until it becomes a paste or grate it.
- Saute the onion paste in hot oil for only 2-3 minutes. Add the meat and fry on both sides until it starts to brown a bit.
- Deglaze with wine and cook until almost all evaporated.
- Add the tomato paste, paprika, chopped parsley and crushed garlic and saute for 2-3 minutes.
- Add 2 cups of water, the clove, bay leaf, a little salt and ground black pepper. Bring to a boil. Cover and simmer for 1.5 hours. After almost 1 hour the water should have reduced almost completely and a sauce should have formed. In this case, add 2 more ladles of hot water. Add hot water (1-2 ladles at a time) whenever needed until the meat is very well cooked. For me after 1.5 hours the meat was tender and fell apart into shreds.
- Add the peas and 2 ladles of hot water and simmer covered for another 10 minutes.
- Add the washed new potatoes (if larger they can be cut into lengthwise slices, otherwise leave them whole) and a little more water if necessary. Simmer covered until the potatoes are cooked and the water has reduced to sauce consistency (about 15-20 minutes).
- Taste for salt, then serve.
Add tomato paste
Boil the meat
The meat is cooked
Add the peas
