The meat stew is an excellent option for the coldest times because it gives us many nutrients and makes us warm up as long as it is served very hot. That is why from recipesgratis.net we bring you this exquisite veal stew with potatoes and carrots, a stew of meat and vegetables to suck your fingers thanks to the rich sauce and the tasty stewed meat it contains. What are you waiting for to prepare it?
🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
Ingredients to make veal stew with potatoes and carrots: |
800 grams of veal skirt 4 medium potatoes 4 carries 1 onion 2 cloves of garlic ¾ liter of water 2 tablespoons of flour perejil fresh straws of saffron or food coloring powder Aceite de Oliva Virgen |
Additional characteristics: cheap cost, popular in autumn-winter, stew |
Ingredients to make veal stew with potatoes and carrots:
1. The first step to make this meat stew with potatoes and carrots is to ask the butcher to cut us the beef in the cut to stew, or we can also do it ourselves by cutting the veal into large pieces. Once we have it, chop the garlic and parsley, and put everything together with the flesh in a bowl so that flavors are integrated. Salpimentar.
2. Subsequently, we flour the meat and brown it over high heat in a casserole with oil. We simply mark it and do not cook at all to give a better flavor to the veal stew with potatoes. Once golden, we reserve it for later.
3. Next, we peel and cut the carrots into slices and the onion in Juliana, and in the same casserole of before we poach for about 15 minutes. Add a little salt.
4. While that time passes, we wash and peel the potatoes. And when the carrots and onion have poached, we dodge the potatoes in the casserole of the veal stew, so that they do not get rid of when they are cooked. Let them stew about 4 minutes like that.
5. Then add the reserved veal meat along with the game that has been able to release in the casserole and stir well. Add the strands of saffron to taste to give an even better taste to the veal stew with potatoes and carrots. We can also use some food coloring to add color to stewed meat if we want. Then we add in wine and let it reduce about 10 minutes.
6. Finally, we add the water to completely cover the stewed veal and vegetables, and let it cook everything over medium-low heat about about 45 minutes. We often stir so that nothing is burn and add more liquid if necessary.
Trick: We can use meat broth instead of water if we want a stronger flavor in the veal stew.
7. When there are 10 minutes to finish, we rectify salt and pepper and at any time, we can already serve our veal stew with very hot potatoes and carrots. Do not forget to accompany the stewed veal with good pieces of homemade bread to wet your delicious sauce.