Veal Stew with Peas and Bacon (the Barley Version)

By • January 11, 2015 0 Comments

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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


Serves 4

  • 500 grams veal
  • 1 tablespoon flour
  • 1 pinch salt
  • 1 pinch pepper
  • 45 grams bacon (around 4 strips)
  • 1 onion (medium), chopped
  • 3 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1/2 cup white wine
  • 2 cups beef or vegetable broth
  • 200 grams peas (frozen)
  • 2 teaspoons chopped parsley
  • 4 cups cooked barley
  1. 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.
  2. 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.
  3. 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.
  4. 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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