When I was young, I didn’t like having the “Greek” meals like the one here. I didn’t like carrots, I thought bay leaves and spices were weird.
What led to my awakening to good food and all food Greek? Perhaps it was spending summers traveling and being absent from my mom’s home cooking or perhaps it was eating too much of one of my aunt’s bad cooking or combination of both.
How can one not love this dish? Look at it. Look at the ingredients. Look at the flaky meat! I prepared this dish using a pressure cooker to save time but you may certainly brown the veal and then braise all the contents in a dutch oven. My way took one hour, the slow way takes 2 1/2 hours. Your choice.
Stew of Veal With Carrots (ΜοσχαÏaki με καÏοτα)
1 kg. of stewing veal, cut in large pieces
1/3 cup olive oil
1 cup of canned tomatoes, coarsely chopped
1 cup of dry white wine
3 cloves of garlic, smashed
1 large onion, roughly chopped
3 bay leaves
3-4 sprigs of fresh thyme
1 tsp. dried rosemary
5-6 carrots, sliced into
1/2 inch rounds
5 peppercorns
4 whole cloves
1 Tbsp. sea salt
1 tsp. black pepper
- Cut your veal into large pieces and place in the pressure cooker.
- Add the remaining ingredients into the pressure cooker and stir well.
- Close the lid of the pressure cooker and turn your heat to high. Your seal will have formed when the pressure cooker starts whistling.
- Reduce the heat to medium and allow the pressure and steam to do it’s work for 45 minutes and break down the meat and other ingredients.
- Turn off the heat, remove the pressure cooker from the burner and switch the valve that releases the steam and pressure.
- Only open the pressure cooker when the whistling and steam have all escaped.
- Stir your stew and taste for seasoning, adjust with salt and pepper.
- Continue to simmer if you wish the sauce to be thicker or combine 1 Tbsp of corn starch with 1 tsp. of cold water and mix into the stew to thicken.
- Serve with roast potatoes and crusty bread…”kai VOUTA”!
Mmmm. I love veal, I love stews, I love all the ingredients in this dish. Definitely a keeper. And your potatoes look so delicious too!
Love it Peter! So similar to the one I do. You are right… how can someone dislike this dish?
Your pictures are great! MMmmmm
This looks such a rustic dish .
It looks delicious but one of my sons is exactly like how you used to be. I am really glad though that he has started eating things he considered “weird” before but I am sure he will NEVER eat tomato in his life.
Seriously, I can barely even keep up with you in the comments page! You’re posting like, 12 times a day!
I have always wanted a pressure cooker. Looks like they turn out some pretty great grub in no time!
Meltingly tender meat and vegetables, in a lovely spiced broth. Everything about it screams delicious!
Gosh Peter, I love the way the meat looks, and I am sure, is so juicy. Look at those carrots shine!
Do you eat all of this food that you post by yourself! I cannot keep up with you. Your blog should be Chez Peter!
I was just shopping for a pressure cooker the other day – do you use yours very often? This stew is gorgeous, and so are the potatoes peeking out from under it!
Stews like this are really good for the cold days of winter. A tasty weekend meal!
Looks delicious. I have to say I’ve never really done any cooking in a pressure cooker…one of these days I will have to get up the nerve!
This sounds really excellent. I’m always on the look out for great braised meat recipes. I haven’t made stew in a while. YUM.
Hi, I’m here again!
Wow, this dish really good! I can even feel the soften of the carrots with only watching from the monitor screen…
You’ve completely won me over with that flaky meat. Delicious!
There’s the problem: next to soup I love stews…or maybe better! I am rather fond of gravy…
Looks delicious. I really need to get myself a pressure cooker!
I think I am going to make this for lunch on Sunday but with beef.
Yummm, every ingredient in there sounds wonderful!! You are quite the cook Peter!!