Veal Stew with Potatoes Recipe

Ingredients:

• 1 pound veal stew meat, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups beef broth
• 1 cup red wine
• 3 potatoes, peeled and cut into bite-sized pieces
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add veal and brown on all sides. Transfer browned veal to a plate and set aside.
2. Add onion to the pot and sauté until softened. Add garlic and cook for an additional minute.
3. Add beef broth, red wine, potatoes, carrots, celery, tomato paste, and dried thyme to the pot. Stir to combine.
4. Bring the mixture to a boil. Reduce heat and simmer until the vegetables are tender and the sauce has thickened.
5. Return the browned veal to the pot. Season with salt and pepper to taste. Simmer until the veal is cooked through, about 10 more minutes.
6. Remove from heat and let cool for a few minutes before serving.

Serving Suggestions:

Serve the veal stew with crusty bread or over a bed of rice. Top with fresh herbs, like parsley or thyme, for added flavor. This hearty stew is perfect for a chilly winter evening.