The veal stew with peas is a traditional Italian dish: you can make it with beef (with a longer cooking time) and even serve it at room temperature.
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Today we’ll be making together the veal stew with peas, a traditional Italian dish. To prepare this meat main course we’ll need only few ingredients, and if you serve it with white rice or rice pilaf, it will become a delicious single course. Let’s see what we’ll need:
• 1 ¾ lbs (800 g) of veal
• 1 stalk of celery
• 1 carrot / 1 onion
• salt / pepper
• 3 tbsp of flour • 1 glass of dry white wine
• 1 cup (250 ml) of meat broth
• 3 ½ cups (500 g) of green peas
• 4 tbsp of extra virgin olive oil
Let’s prepare together the veal stew with peas:
Begin by chopping finely the carrot, the onion and the celery, then brown in a pan with 4 tbsp of oil.
After cutting the meat into cubes about 1 inch (2,5 cm) to a side, roll in flour and add it to the vegetable mixture. Now stir and let it brown.
Now add the white wine and let it evaporate.
At this point add the broth… salt and pepper. I’ll cook the stew for 20 minutes in the pressure cooker; if you don’t have a pressure cooker, use a normal pan and double the cooking time.
20 minutes are gone… if you find the stew too dry, you can add a ladle of hot water; now add the peas… and cook still in the pressure cooker for 5 minutes more.
Our veal stew with peas is ready to be tasted; you can even serve it in summer and eat it at room temperature. From Sonia and Giallozafferano, bye bye and see you next video recipe.