Author Notes
This is one of the rather fast and simple dishes I would often beg my mom to make when I was coming back home for the weekend during my college years. Classified under 'I'm a poor student that finally needs to eat something nourishing with a spoon'. —empirical_kitchen
Ingredients
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500 grams
veal
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1 tablespoon
flour
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1 pinch
salt
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1 pinch
pepper
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45 grams
bacon (around 4 strips)
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1
onion (medium), chopped
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3
garlic cloves, chopped
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2 tablespoons
tomato paste
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1/2 cup
white wine
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2 cups
beef or vegetable broth
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200 grams
peas (frozen)
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2 teaspoons
chopped parsley
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4 cups
cooked barley
Directions
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Cut the fat and the gristle off the meat, add salt, pepper, and the flour. Heat 2 tbsp of olive oil in a large pot, add the veal, and cook until brown all over. Transfer the meat to a plate.
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Add the bacon to the pot and cook for a few minutes, then add the chopped onions and the garlic. Cook until translucent, then add the white wine to deglaze the pot.
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Add the tomato paste, cook for a few minutes, and then add back the veal to the pot together with the broth, peas, and chopped parsley. I often use frozen peas here (hey, no judging - I do have a job). Simmer on low until the stew is reduced to half - around 45 min to 1 hour.
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I often serve this with mashed potatoes, but this time I was really craving barley. You can also serve it with rice.
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