Veal Stewed with Peas

Neuza Costa

25 September, 2023

You can use other meats in this recipe, such as pork, chicken, rabbit, or lamb.
If you want, you can also add carrots and bacon cut into cubes.

Ingredients

• 1 kg of veal meat, cut into cubes (approx. 2.2 lbs)
• 125 ml of olive oil (approx. 0.5 cups or 4.2 fl oz)
• 1 large onion, chopped
• 4 garlic cloves, chopped
• 2 bay leaves
• 4 tablespoons of tomato paste
• 250 ml of white wine (approx. 1 cup or 8.5 fl oz)
• 1 cube of beef bouillon
• 400 g of frozen peas (approx. 14 oz)
• A bunch of chopped parsley
• 600 ml of water (approx. 2.5 cups or 20 fl oz)
• Salt to taste
• Pepper to taste

Instructions

1. 1
   Season the meat with salt, garlic, and pepper.
   Mix everything very well.

   Mark as done
2. 2
   In a pot, heat the olive oil, onion, and bay leaves over medium heat.
   Stir and let it sauté.

   Mark as done
3. 3
   Add the meat.
   Stir and let it fry until it gets a bit of color.

   Mark as done
4. 4
   Add the beef bouillon cube, tomato paste, chopped parsley, white wine, and a bit of water.
   Cover and let it stew for approximately 40 minutes until the meat is tender.
   As the sauce reduces, add more water.

   Mark as done
5. 5
   When the meat is tender, add the peas and let them cook for approximately 15 to 20 minutes.
   If necessary, add more water.

   Mark as done
6. 6
   Once the peas are cooked and the sauce is rich, it's ready to be served.
   Accompany this dish with mashed potatoes.

   Mark as done

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