Ingredients
VEAL PULP
600 gr
POTATOES (NET OF WASTE)
500 gr
TOMATO PULP
200 ml
VEGETABLE BROTH
200 ml
DRY WHITE WINE
70 ml
GARLIC
2 segments
EXTRA VIRGIN OLIVE OIL
q.b.
DRIED OREGANO
q.b.
SALE
q.b.
BABY
q.b.
Veal stew with potatoes is  a simple, tasty and comforting second course , a great classic of the home cooking tradition, ideal for Sunday lunch with the family. The slow and prolonged stewing, with the addition of white wine and broth, will allow the flavors to blend perfectly and make the veal pieces tender and juicy.

The secret to an optimal yield lies in choosing the cut of the meat , which must have the right amount of fat, essential to prevent the stew from being hard and stringy. Among the best is veal pulp, obtained from the shoulder of the bovine, fatty at the right point and, once cleaned of the connective tissue, not very fibrous, but you can also choose to use veal or beef.

To bring it to the table, simply brown the veal pieces in a large saucepan with a base of oil and garlic, then add the dry white wine, add the chopped tomato pulp, season with salt and pepper, flavor with a pinch of dried oregano and cover everything with vegetable broth . After about an hour, add the potatoes , cut into wedges, and continue on a very low heat for another 30 minutes, pouring in a ladle of broth if necessary.

The result will be a succulent and melt-in-your-mouth dish, thanks also to the starch released by the potatoes, excellent for any family dinner , accompanied by a few slices of homemade bread , to collect the sauce and make the slipper . If you like, you can customize the recipe by adding fresh or frozen peas, use tomato puree instead of pulp, or opt for other types of meat, such as pork or turkey .

If you have any leftovers, you can store the dish in the refrigerator, tightly closed in an airtight container, for a maximum of 2 days .

Find out how to prepare veal stew with potatoes following the step-by-step procedure and advice. If you liked this recipe, also try the beef stew , the beer stew and the variant with peas .

How to prepare veal stew with potatoes
Step 1
Brown the garlic clove with a drizzle of oil in a large saucepan1.

Step 2
Add the veal chops2and brown them well on all sides, for about 5 minutes.

Step 3
Deglaze with white wine3and wait until the alcohol has completely evaporated.

Step 4
At this point, add the tomato pulp, previously roughly chopped4.

Step 5
Cover everything with boiling vegetable broth5.

Step 6
Wait a few minutes for the broth to come to a boil, add salt and pepper, then add oregano.6.

Step 7
Let it cook for about 1 hour, until the meat is soft. At that point, pour in the potatoes, peeled and cut into wedges7.

Step 8
Continue cooking for another 30 minutes8, until the potatoes are also tender. If the bottom dries out too much, you can add a few more ladles of hot broth.

Step 9
Once cooked, plate and serve the veal stew with potatoes