Veal stew with potatoes and mushrooms, the Tuscan recipe

Our friend food blogger Elisabetta of the food blog “I Feel Betta” made today a super tasty Italian recipe,  a classic second course of the Italian tradition, to be put on the table for moments of pleasure during the gloomy Sundays: the veal stew with mushrooms and potatoes flavored with laurel.

The meat stew is one of the most popular dishes among traditional second courses of winter Italian classic recipes, ideal for those who love tasty and substantial home-made preparations. Grandma’s recipe has been carried forward by generations and  in Tuscany, every family has a special secret or an ingredient that manages to give a unique flavor to this amazing dish.

Loved by the whole family, young and old, the veal stew is a second winner  course to put joy and taste on the table. Elisabetta prepared it with the natural frozen Amica Natura stew, without added preservatives, always ready to be used, characterized by high quality meat and always available in the freezer, thanks to the low temperature preservation, which also keeps all the authentic flavor of the raw material.

The veal stew recipe with mushrooms and potatoes made by Elisabetta

Ingredients for 4 people

1 carrot

1 onion

2 potaoes

100 g mix Italian mushrooms (porcini e chiodini)

lemon juice

2 bay leaves
a sprig of rosemary

3 oil e.v.o spoons

salt and pepper


Clean and wash the vegetables. Slice the carrot and cut the potatoes with the peel and the porcini into small cubes.
Heat the oil in a pan with the laurel, rosemary and onion. Brown the veal nuggets to make them seal, then fade with lemon juice and let it evaporate.
Add the vegetables into small pieces, salt and pepper, and pour a ladle of water or broth. Cover and cook the stew over a low heat for 1 hour and 15 “, stirring the ingredients from time to time and adding a little hot stock if necessary.

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