EASY Veal Stew with Wine, Peas and Carrots

Hi everyone!  I know we have been MIA these past few days and for many reasons. Sadly, our Dad's cancer has returned once again, and this time it is taking a toll on him. And,  we all are trying to keep his spirits up as well as keep him positive during his grueling and agonizing treatments. On a positive note, our parents celebrated their 60th Wedding Anniversary and we had a wonderful celebration with the entire family. Tomorrow we will be posting one of our new desserts and photos of our parents.  
 
Today, I decided to cook Mom's delicious veal stew!  Its so tender, juicy and full of flavor from cooking it with wine, onions, carrots and peas.  This is a simple recipe she shared with us and one we would like to share with all of you!!

The veal is so soft, you won't need to use a knife. Everyone will think you slaved over the stove for hours but it takes less time to make than you think!

Mom prepares this dish in 40 minutes or less with only a few ingredients.

One thing she does recommend, and that is buying the veal from your local butcher rather than at the supermarket. You pay a little more, but you're getting a higher quality of veal which comes from the leg of the animal (which is more tender) rather than the neck or shoulder which is what the supermarket sells and it is fattier.  Also,  you will need to cook it much longer to get it as moist and tender.

Veal Stew with peas and carrots makes a delicious meal, all you need is to serve it with a side of egg noodles or rice.  Enjoy!

EASY Veal Stew with Peas and Carrots

• 2 pounds Veal Chunks (for stew)
• 1  package frozen Peas and Carrots
• 2 Tbsp. Olive Oil
• 1 Tbsp. Butter
• 1 large Onion - chopped
• 3/4 cup White Wine
• 1 tsp. salt
• 1/8 tsp. cayenne pepper
• 3 cups vegetable or beef stock

In a dutch oven or large sauce pot, heat olive oil and butter on medium to high heat. Add onions and saute for about 5 minutes, or until softened.   Season veal chunks with 1/2 teaspoon of salt.
Add veal chunks into the pot.  Cook veal and onions until veal is brown and fully cooked, about 15 minutes.

Add cayenne pepper. Add wine and simmer for about 3 to 5 minutes. Stir occasionally.

Open your package of frozen peas and carrots, place them into a colander and rinse them under cool water. 

When wine has been reduced, add frozen peas and carrots, beef stock and additional 1/2 teaspoon of salt.

Bring to boil. Leave uncovered and simmer the veal stew for 15 to 20 minutes, until the liquid has reduced a little. Stir occasionally.  Taste for salt and adjust if needed.  Turn off the heat and cover with a lid. Allow the veal to sit within its juices for a few minutes.  Serve warm along with a side of whole grain noodles or rice.  Boun Appetito!

Serves 4-6

Thanks for stopping by!

Mom's Best Mashed Potato Pie

Mom's Best Mashed Potato Pie,  known as Gatto di Patate,  is basically a Neapolitan potato pie recipe made with simple ingredients such as mashed potatoes, eggs, mozzarella, parmigiana and romano cheeses, butter, milk and ham.  A delicious recipe for those who love a great potato pie!

Ok,  this is not low in calories,  however,  it's sooooo delicious and creamy--who cares!  Baked with pieces of cured ham and melted mozzarella mixed with mashed potatoes in a pie form or as a casserole,  your family and friends will be eating and going back for more!

The taste and texture of this baked potato pie is so light and creamy with a crispy crust on top!  Mmmm!   It is very similar to a potato croquette, but without the frying! 

Today, this is still one of our favorite dishes.  Everyone loves this potato pie!  Even the kids!  We usually make this "Gatto" for gatherings with family and friends.... it goes very quickly!   Even on a smaller scale, it's a great recipe to whip up as an easy dish using your leftover mashed potatoes.  Enjoy!

Here's are some Tips:   To get a creamy mixture from the potatoes when mashed,  use an immersion hand-stick blender or a hand mixer.  If you don't have one, we highly recommend using either one to blend the potatoes into a smooth texture.  Then,  we divided our potato mixture into 2 smaller foil trays, baked them,  then freezed the trays for future dinners. When you need one,  just take a tray out in the morning,  allow it to defrost on the counter. When you get home from work,  just reheat in oven , uncovered, for 30 minutes, or until it's well heated through.