Veal and Vegetable Stew Recipe

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Preparation time 1 h 30 min

Difficulty Easy

Recipe category:

Meat

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Oil use:

Stewing

Raise your hand if you are one of those people who like to make the most of the weekend to develop your skills as a chef. In that case, we have a gastronomic challenge for you. Our recipe for veal and vegetable stew – try it, we know you'll love it!

Ingredients

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2cups

veal

carrots

34fl oz

vegetable stock or water

potatoes

1cup

cooked artichoke hearts

onion

tomato

small red pepper

bay leaves

cloves of garlic

leek

3tbsp.

Extra Virgin Olive Oil

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0.5tsp.

salt and pepper

Instructions

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Pour three tablespoons of Goya Extra Virgin Olive Oil into a pressure cooker or pot. Then, sauté the onion, garlic and leek, previously washed and finely chopped.

When the vegetables are sautéed, add the pepper chopped into small cubes. Stir and leave to cook for a couple of minutes.

Now add the meat and cook until browned. Then add the grated tomato and the bay leaves, then cover with water or stock and season with salt and pepper.

Put the lid on the pressure cooker and cook for 20 minutes. If you don't have a pressure cooker, the cooking time will be 60 to 90 minutes and you’ll have to add more water or stock so that the meat cooks slowly until it’s tender and juicy. You’ll have to keep an eye on the pot to make sure that the meat doesn't run out of stock while it is cooking.

Once the cooking time has passed, uncover the pot, adjust the salt to taste and add the potatoes and carrots cut into medium sized pieces.

Finally, add the artichokes and leave to cook at medium heat with the pot uncovered for another 25 minutes, stirring every 10 minutes to ensure that all the ingredients are well combined.

You can remove the pot from the heat when you see that the sauce has thickened and that the meat is juicy and perfectly done. Let it rest for a few minutes before serving. Enjoy!