Veal Stew Recipe With Potatoes and Peas

This veal stew recipe with potatoes and peas is a nutritious and delicious. I have a love affair with soups and stews. Throw me up some of that liquid yumminess with a good bread, and I am in culinary bliss. Veal is a lean meat, which makes it a great stew candidate. 여러분 (everyone in Korean), this meat is so tender that it breaks apart with your fork. Add the potatoes and peas, and gently bake at a low temperature. Cook in a Dutch oven, a cast iron pot, or in a slow cooker for a delicious meal.

What I Love About This Veal Stew Recipe with Potatoes and Peas

If I had to eat one meal for the rest of my life, it would be a very difficult toss up between a soup (especially one that is tomato-based) and bibimbap (비빔밥), a signature Korean dish that features bulgogi (불고기) and a rainbow of vegetables over a bed of rice.

This stew features everything that I love: a tomato sauce, a delectable meat, and lots of veggies. Hey! Exactly why I love bulgogi (minus the tomato sauce … and add in the amazing gochukaru [red pepper powder, 고춧가루]).

You can cook this multiple ways, although I wrote about using an oven. To make life easy, use a Dutch oven or a cast iron pan. Or, you can just cook everything in a slow cooker. (I like the slow cooker method to be the easiest). 

Kitchen Equipment Needed

• Large pot
• Skillet
• Knife
• Cutting board
• Measuring cups
• Measuring spoons
• Baking dish, Dutch oven, cast iron pan, or slow cooker
• Aluminum foil or lid

What’s the Deal with Veal?

Ah, veal. It’s one of those ingredients you might have heard about, possibly with a bit of culinary reverence or maybe even a touch of controversy. But what is it, really? Simply put, veal is meat from young cattle, typically from a calf that is less than a year old. The thing about veal is its tenderness and mild flavor, which makes it a darling in many kitchens, especially those leaning toward Italian or French cuisines.

Veal can be a bit of a chameleon in the kitchen. Whether it’s pan-seared to perfection, slow-cooked until it’s melt-in-your-mouth tender, or thrown into a hearty stew with those stewed peas you’re thinking about, it brings a delicate, almost buttery flavor that’s pretty unique.

Pairing Suggestions

Try this veal stew with this wonderful breads for a full and satisfying meal:

• 30-Minute Homemade Dinner Rolls Recipe
• The Best Yorkshire Pudding Recipe (Easy)
• Jimmy John’s Bread Recipe
• Wine-wise, a light red or a rich white will do wonders alongside the veal
• For sides, think creamy polenta, buttery mashed potatoes, or a crisp green salad to bring a nice balance to your plate

FAQs

1. How should I store leftovers of this veal dish? Pop your leftover veal into an airtight container and get it into the fridge within two hours after it’s off the stove. It’ll stay good for up to three days. When you’re ready for round two, just reheat it gently to keep it tender and make sure it’s hot all the way through before diving in.
2. Can I substitute the peas with another vegetable? Totally, if peas aren’t your thing or you just want to switch it up, green beans, carrots, or corn are all great choices. Pick something you love that you think will mesh well with the veal and cook it until it’s just right before mixing it in.
3. Can I use fresh peas instead of packaged ones? Yes, indeed! Fresh peas are great. Just give them a quick blanch to get them tender while keeping that lovely bright green color before adding them to the mix.
4. Is there a gluten-free option for this recipe? Yes, going gluten-free is no biggie. Make sure all your ingredients, especially things like tomato purée, are labeled gluten-free. For any thickening, reach for cornstarch or a gluten-free flour blend to keep everything on the straight and narrow.
5. How can I adapt this recipe to be dairy-free? If dairy’s not your friend, swap in plant-based oils for butter and double-check your broths or stocks to make sure they’re dairy-free too. A quick label check can save you from any sneaky dairy lurking around.
6. What can I do if the sauce is too thin? If the sauce isn’t quite where you want it, let it simmer a bit longer to reduce or whisk in a bit of cornstarch or flour mixed with water. It’ll thicken up nicely without going lumpy on you.
7. Can this dish be made in advance? For sure. Get everything cooked, then cool it down and stash it in the fridge. When it’s go-time, just warm it up slowly, and add a splash of broth or water if it’s looking a bit thick.
8. Are there any recommended herbs or spices that pair well with this dish? Adding herbs like thyme, rosemary, or sage is a brilliant move. They bring a lovely depth to the veal. A touch of paprika or cayenne can also kick things up a notch without overshadowing the meat’s natural flavors.
9. What’s the best way to ensure the veal is tender? Low and slow is the way to go. Taking your time with the cooking process lets the veal become wonderfully tender, so resist the urge to hurry things along.
10. Can I freeze this veal dish? Yes. Once it’s cooled down, put it in a freezer-safe container. It’ll keep for a couple of months. When you’re ready, thaw it in the fridge then reheat it slowly, tossing in a bit more liquid if needed.
11. How can I adjust the seasoning to enhance the flavor? Give it a taste as you’re wrapping up cooking and tweak the seasoning to your liking. A little salt, pepper, or lemon juice can make all the difference. Sometimes a dash of sugar or vinegar helps balance everything out.
12. Is this recipe suitable for children? Yep, this one’s pretty kid-friendly with its mild taste. Just dial back on any strong herbs or spices if you’re serving it to the little ones, and make sure the veal is nice and tender for them.
13. What are some tips for buying the best veal for this recipe? Look for veal that’s pale pink with a smooth texture. It should feel moist but not wet. Freshness counts, so check the sell-by date and, if you can, buy from a butcher you trust to get the scoop on where it came from.

The Final: Veal Stew Recipe with Potatoes and Peas