Beef stewed with potatoes
Description
This recipe won't take much time. Generally, this simple recipe for veal stewed with potatoes is often used to prepare lunch or dinner for children, as veal is low-calorie, making the dish light and easily digestible. But personally, I frequently cook it for myself, because with this veal and potato stew recipe, I don't have to worry about my figure. Besides using lean meat, we won't fry anything before stewing, which is also very healthy. However, if you decide to prepare this dish for your man, I suggest enriching it with additional vegetables and mixing the veal with fattier meat, such as pork, to make it more filling. 1) First, thoroughly rinse the veal, cut it into small pieces, and place the meat into a pot. Add a small amount of water, lightly salt, and simmer over low heat for 30 minutes. 2) While the meat is cooking, peel the vegetables, rinse them, cut the potatoes into cubes, grate the carrots on a coarse grater, and finely chop the onion in a blender (if preparing for children) or mince very finely. 3) After 30 minutes of cooking the veal, add the prepared vegetables to the pot, season with salt and pepper to taste, cover with a lid, and continue stewing the meat and vegetables over low heat for another 40–50 minutes. Do not stir during cooking, so the potato pieces remain intact. Garnish the finished dish with fresh herbs and serve hot with a light vegetable salad. Enjoy your meal!