A pot of creamy stew bubbling away on the stove has a special talent by making the whole house smell like dinner is going to be worth it. This veal-and-potato combo is a delicious meal with tender meat, soft potatoes that naturally thicken the broth, and sweet peas. It’s the kind of recipe that feels like Sunday comfort, but is simple enough for a regular weeknight.
What Is Creamy Veal Stew with Potatoes?
This dish is essentially an Italian-style spezzatino. It is small pieces of veal gently simmered until they’re tender and flavorful. Potatoes cook in the broth and release starch, which helps make the stew naturally creamy without needing actual cream.
White wine adds a light acidity that brightens the whole pot, while rosemary gives that warm, herby slow-cooked aroma. It’s usually served as a main course, with crusty bread, rice, or even a simple salad on the side.
Pro Tips for the Best Creamy Stew
- Flour the veal well and shake off excess. A light coating helps the meat brown nicely and also thickens the stew as it cooks.
- Brown in batches because if you crowd the pot, the meat steams instead of searing.
- Cut potatoes into even chunks. They’ll cook at the same rate and give you that creamy texture throughout the pot.
- Add peas near the end if you want them bright and sweet. If they simmer for the full hour, they’ll be softer and more muted.
- Don’t rush the simmer, and gentle heat keeps the veal tender. While a hard boil can make it tighten up.
Frequently Asked Questions
Can I use beef instead of veal?
Yes, you can, but beef usually needs a bit longer to become tender. Keep the simmer gentle and check for fork-tender pieces. If the liquid reduces too much, just splash in more broth as it cooks.
Why is my stew not creamy?
Creaminess comes mainly from the potatoes releasing starch as they cook. If your potatoes are very waxy, they may hold their shape without thickening as much, but will still be delicious. You can mash a few potato chunks against the side of the pot near the end to thicken it quickly. Also, make sure you simmer uncovered for the last 10-15 minutes if it’s too watery.
What can I use instead of white wine?
You can swap the wine for extra vegetable broth plus a small squeeze of lemon, or a teaspoon of mild vinegar. Wine mainly adds acidity and aroma, so the stew won’t be ruined without it.
How do I know when the veal is done?
The veal should be tender enough that a fork slides in easily. If it still feels firm after an hour, keep simmering and check every 10 minutes. The stew is ready when both meat and potatoes are comfortably tender.
How to Store Creamy Veal Stew
Let leftovers cool to room temperature, then store in the fridge for 3 days. Reheat gently on the stove, stirring often so the potatoes don’t stick to the bottom. You can also freeze it for 2-3 months, but keep in mind potatoes can turn slightly softer or grainier after freezing.
Ingredients
How to Make Creamy Veal Stew with Potatoes
Heat about 3 teaspoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté until it softens.
Heat about 3 teaspoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté until it softens.
Add the veal pieces to a bowl with flour and place them in a pan, letting them brown instead of crowding the pot.
Add the veal pieces to a bowl with flour and place them in a pan, letting them brown instead of crowding the pot.
Pour in the white wine and stir, scraping up any tasty browned bits from the bottom. Add rosemary and sage, and let everything simmer for a minute.
Pour in the white wine and stir, scraping up any tasty browned bits from the bottom. Add rosemary and sage, and let everything simmer for a minute.
Pour in the vegetable broth, add the cut potatoes, and peas.
Pour in the vegetable broth, add the cut potatoes, and peas.
Mix and let it cook for an hour until the broth thickens.
Mix and let it cook for an hour until the broth thickens.
Spoon into plates and let everyone fight politely over who gets the last ladle.
Spoon into plates and let everyone fight politely over who gets the last ladle.
;Resize,width=767;)
