Veal Stew with Potatoes "Dive Bar Style"
The type of comforting, hearty stew you'd find in a local dive bar "kafana." On your table in less than an hour.
Ingredients
- 3 tablespoons butter
- 1 teaspoon oil (optional)
- 1 onion large, diced
- 2 carrots medium, diced
- 1 yellow bell pepper medium, sliced into short thin strips
- 16 ounces veal diced small
- salt and pepper to taste
- 1 tablespoon beef stock powder or seasoned salt
- 1 tablespoon paprika sweet or hot, per preference
- 1 tablespoon flour
- 6 cups beef broth or a bouillon cube dissolved in 5-6 cups of water, divided
- 2 potatoes large, yukon, white potatoes or similar
- 1 tablespoon (optional) fresh parsley minced
Instructions
- In a medium size pot heat butter over medium. (Add oil to butter if worried about butter burning.) Add onion and sauté 2 minutes frequently stirring.
- Add the carrots and continue sautéing for another 2 minutes, frequently stirring. Add pepper and continue sautéing and stirring for an additional 2-3 minutes.
- Add meat. Stir well and keep sautéing 10 minutes. Add spices, flour and 1 cup of broth. Stir until well integrated.
- Add potatoes and remaining broth and stir yet again. Cover pot with its lid and cook 20-25 minutes or until potatoes are fork-tender.
- (Optional) Garnish with parsley. Serve hot.
- Due to potatoes, the stew is best served the same day. If you must, keep it in the fridge overnight, but consume within a day. If you plan to freeze it don't add potatoes.
Video
Nutrition
Serving: 1of 4Calories: 388kcalCarbohydrates: 28gProtein: 30gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 116mgSodium: 1861mgPotassium: 1216mgFiber: 4gSugar: 4gVitamin A: 5493IUVitamin C: 82mgCalcium: 75mgIron: 3mg
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