Sunday cuisine:

veal stew with peas and potatoes

among the Sunday dishes which I prefer, there is this veal stew cooked with potatoes and peas in a nice cast iron pot (or crock, wanting).

Tasty, suitable for all palates and, as always, rather simple to prepare!
I have not been able to say since I started offering it to my guests, but I have not seen anyone refuse it for at least thirty years.

A dish that among other things should be prepared the day before or very early in the morning if it is planned for the midday table: in fact the meat will give the best of itself only after having rested a couple of hours at the end of cooking and then heated, again, twenty minutes before reaching the table.

The ingredients are few and easy to find: the broth would be better to have it ready at home (I always have an escort in mine magic freezer but in case of emergency it can be replaced with a good granular meat stock or with one of those super-concentrated ready-made broths that are increasingly seen at the supermarket.

The peas, unless it is not right season, frozen ones are: excellent and always available!

Originally for this preparation I used butter but now, for many years, I replaced it with EVO oil; and the result gains.

We prepare all the ingredients at your fingertips and start cooking!

Ingredients:

Preparation:

Cut the veal into large pieces and pass it in flour mixed with a little 'salt and pepper.

Chop an onion into small pieces and fry in a pan with olive oil mixture for the sauce, the chopped rosemary and garlic, whole but crushed.
As soon as it is seasoned, pour into the cast-iron pot over medium-low heat; leave the garlic cloves in the pan.

Remove the excess flour from the veal pieces with a sieve and fry them in the same pan with the garlic, adding a little oil.
I prefer to skip the meat in two or three locations for not overcrowd the pan.

As the meat is well browned, transfer it to the cast iron pot and mix it lightly.

Remove the garlic from the pan and pour the wine making it evaporate well and absorbing all the cooking sauces from the pan.

Pour it into the pot, raise the heat and bring to boil up the heat and completing with the potatoes, peeled and cut into wedges, and the hot broth.

To boil, cover and continue cooking over medium heat (the pot should simmer) for half an hour.

Taste the sauce and season with salt and pepper, if necessary; also add broth if the sauce is too restricted.

Pour the peas, stir, cover the pot and continue cooking for another half hour.

At this point the stew is ready but ... the best result will be obtained by letting it rest for at least two or three hours and then serving it heated: the meat will be very soft!

Ideal served with one as youthful polenta smoking. 

If it advances, no problem: it can be stored in the magic freezer and consumed later (within thirty days).

ADVICES AND NOTES:

• Recipe, text only: to print or download.
• Never forget to leave at least a couple of hours before heating before serving: it will be very soft.
• As an alternative to polenta it is also excellent served with spatzle o dumplings.