Veal Stew with Rosemary

As Labna readers already know, yours truly is a vegetarian; meat and fish for me are just off limits.
In my previous life, however, when I ate meat frequently and carelessly, this veal stew with rosemary was my favorite recipe; very tender meat, a flavorful sauce, and potatoes that melt in your mouth…

I will only say that yesterday, while I was preparing it for my sister’s return from vacation, I wish I could have climbed into the pan to better smell that aroma!

For four people, you will need about

  • 500 g of veal tenderloin, diced in even-sized cubes
  • 3 tablespoons of extra virgin olive oil
  • 2 shallots, finely chopped
  • 3 tablespoons of flour for flouring
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of powdered rosemary (make it at home, it is better!)
  • 1/2 glass of white wine
  • 1 1/2 tablespoons of tomato puree
  • 4 cups of water
  • 3 potatoes

First, heat the oil slightly in a large pot; meanwhile, clean the meat, cut into cubes, and flour it well.
Put the diced meat in the oil pan, and brown well on all sides for a few minutes, then add the salt, powdered rosemary, shallot, and deglaze all with white wine.
When the wine is absorbed a bit, put the tomato puree, and two full cups of water into the pot, then cook the stew half-covered, over medium heat for about 1 hour.
After the first hour, add a glass of water, and the potatoes that you previously peeled, and cut in half.
Cook the stew until the water is absorbed. By then the potatoes should be soft, and the bottom of the pot should have the most delicious sauce you have ever eaten.

The stew is a great single dish, but I advise that to also prepare white rice, or have some bread on hand to enjoy with it, and make the stew even better.
One last tip: make sure you have a good red wine to pair with the meal!

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