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.

Veal stew with artichokes, tasty recipe

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!


  • 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!