Veal stew with potatoes 

Today I wanted to cook something warm and familiar, something whose scent makes us feel immediately at home. So here I am to tell you how I prepared a tender and delicious veal stew with potatoes. This dish takes some time to cook, but its taste and flavor will amply repay us. Accompanied by good slices of bread, to collect all its delicious sauce, it can also be considered a single dish. So if you have a little bit of time come with me in the kitchen and prepare together a tasty veal stew with potatoes. A classic meat stew of our tradition that includes tender bites of beef accompanied by soft potatoes and vegetables. Slow cooking rewarded by a real goodness.

Ingredients

600 g Veal (pulp or morsels)

600 g Potatoes

1 celery rib

1 Carrots

1 Onions

1 bay leaf

half glasses White wine

50 g Flour

1 l Vegetable broth

Extra virgin olive oil

Salt

Pepper

Preparation

Wash the onion, celery and carrot, clean them and cut them into small pieces. Put the vegetables in a large saucepan with 4-5 tablespoons of oil and brown them. Cut the veal into small pieces. Lightly flour the pieces of meat, put them in the pan and brown them. Add the wine and let it evaporate. Add the hot broth to cover the meat, add the bay leaf and season with salt and pepper. Cover with a lid and cook over low heat for about an hour, gently turning the stew from time to time with a wooden spoon. Meanwhile, peel the potatoes and cut them into pieces. After an hour add the potatoes to the pan, cover with more broth and continue cooking the veal stew with potatoes for at least another hour, adjust salt if necessary, and if you like also add a pinch of pepper. Long cooking will make the meat tender and tasty.