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
bacon (around 4 strips)
onion (medium), chopped
garlic cloves, chopped
beef or vegetable broth
In This Recipe
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.
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.
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.
I often serve this with mashed potatoes, but this time I was really craving barley. You can also serve it with rice.