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Veal Stew with Peas - Italian

GialloZafferano's picture
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.
  Veal 800 Gram
  Celery stalks 1 Medium
  Carrot 1 Medium
  Onion 1 Medium
  Salt and pepper To Taste
  Flour 3 Tablespoon
  Dry white wine 5 Ounce
  Meat broth 250 Milliliter
  Green peas 500 Gram
  Extra virgin olive oil 4 Tablespoon

1. Begin by chopping finely the carrot, onion and celery, then brown them in a pan with 4 tbsp of oil.
2. 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.
3. At this point add the broth, salt and pepper 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.
4. 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.
5. Our veal stew with peas is ready.

6. You can serve it with steamed rice.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes

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Average: 3.5 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 445 Calories from Fat 206

% Daily Value*

Total Fat 23 g34.8%

Saturated Fat 6 g29.9%

Trans Fat 0 g

Cholesterol 105.8 mg35.3%

Sodium 290.1 mg12.1%

Total Carbohydrates 23 g7.7%

Dietary Fiber 5.4 g21.7%

Sugars 7.2 g

Protein 31 g61.4%

Vitamin A 47.3% Vitamin C 61.1%

Calcium 6.2% Iron 9.7%

*Based on a 2000 Calorie diet

Veal Stew With Peas - Italian Recipe Video