Veal stew is a great classic of traditional Italian cuisine, a rich and tasty second course.
There are many versions of the famous “Sunday stew”, much depends on family tradition, city and region of origin and also because of the season. In fact, the winter stews are typically rich and full-bodied, with a strong taste and character, with side dishes of polenta and potatoes. Today our friend blogger made one with artichokes, vegetable rich in vitamins and minerals such as iron and that can withstand up to the coldest temperatures (late autumn depending on the season).
Veal stew with artichokes, the delicious and simple recipe for your family dinners
Simple, tasty, easy to prepare, the stew is one of the Italian second course par excellence!
Ingredients
- 400 gr of veal stew Amica Natura
- salt
- pepper
- flour
- 30 g butter
- 1 chopped onion
- 2 chopped celery ribs
- 250 ml white wine
- hot broth
- olive oil
- 1 minced garlic clove
- 6 big artichokes
- 1 clove of garlic
Season the stew with salt, pepper and flour it. Heat the butter and oil in a large skillet over medium heat and brown the meat on all sides. Add the onion, celery, garlic, mix well and brown for a couple of minutes. Increase the heat, pour the wine and boil for 1-2 minutes, removing the pieces that are on the bottom of the pan.
Lower the heat and season with salt and pepper. Cover the pan and cook for about 30 minutes, adding a little ‘hot broth if necessary. Meanwhile, clean the artichokes and heat oil and garlic in a pan over moderate heat. Add the artichokes cut into slices and cook, stirring frequently for about 8-10 minutes. Remove the clove of garlic and pour the artichokes on the stew. Continue cooking for 30 minutes on fire, to make the meat very tender.
The extra greediness? Serve with pilaf rice!
