Veal Stew with Peas and Root Vegetables

Preparation Time: 15 minutes
Cooking Time: 65 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 8

A simple meat and vegetable dish that pairs perfectly with cooked rice.

Rinse the veal under running water, pat it dry with paper towels, and cut it into 2.5 cm pieces. Wash the root vegetables, peel them, and cut them into smaller pieces. Peel the garlic and onion, and finely chop them separately.
Place a large pot on the stove and add one tablespoon of oil. Add the onion and root vegetables, and sauté them over medium heat for 10 minutes, stirring occasionally, until they soften and lightly brown.
Transfer the vegetables to a plate, pour the remaining oil into the pot, and wait for it to heat up. Add the veal pieces to the hot oil and sauté them slowly for 5 minutes, stirring occasionally.
Dust the meat pieces with flour and continue to sauté for 1 to 2 minutes, stirring constantly, until the flour is lightly toasted. Pour in the wine and use a spatula to scrape the bottom of the pot to release any caramelized bits that formed during sautéing. Wait for some of the wine to evaporate, then add the broth, bay leaf, thyme, garlic, and sautéed vegetables. Season with pepper and salt to taste, mix everything well, partially cover the pot, and let the stew simmer gently for 45 minutes. Add the frozen peas during the last 15 minutes of cooking.
Once the meat is tender, the stew is ready. Adjust the seasoning if needed, then serve on plates and accompany with cooked rice or another side dish.