If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 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
- 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.
- This recipe was entered in the contest for Your Best Restorative Recipes