Step into Nonna Mary's kitchen once again with her beloved Veal Stew. Slow-cooked to perfection, this rustic Italian dish is rich, hearty, and full of old-world charm. Each bite brings tender veal, savory vegetables, and deep, comforting flavours that warm you from the inside out.
Ingredients
- 6 pounds veal with bones, cut into pieces
- 6 potatoes, peeled and cut into chunks
- 5 carrots, peeled and sliced
- 3 small onions or 1 large onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- olive oil
- white wine (optional)
- 2 diced tomatoes
- A handful of fresh basil, chopped
- A handful of fresh parsley, chopped
- salt, to taste
Instructions
- Place the veal in a large pot over medium heat. Drizzle in a generous amount of olive oil, then add the chopped onions and minced garlic. Cover and let it simmer gently for about 10 minutes, allowing the flavours to develop.
- Once the onions are soft and fragrant, add the chopped celery and carrots. Stir well, cover again, let them cook for a few more minutes.
- Stir in the diced tomatoes, mixing everything together so the juice coat the veal and vegetables. Let this simmer uncovered for another 5-10 minutes, allowing the tomatoes to break down and deepen in flavour.
- Nonna Mary's Trick Bring water to a boil and cook the potatoes until just tender. It helps speed up the cooking process stay perfectly intact in the stew.
- Once the veal and vegetables have simmered and the flavours have melded, add the cooked potatoes to the pot. If the stew looks too thick, ladle in some of the starchy potato water. Season generously with salt.
- For extra depth, add a splash of white wine (if using) and let it cook off for a minute. Stir in fresh basil and parsley, adjusting the seasoning to taste. If you like a bit of spice, add freshly ground pepperoncini.
- Remove from heat and let the stew sit for a few minutes to allow the flavours to settle.
- Serve warm with crusty bread alongside or pair it with a simple salad for a complete meal.
