Veal Stew with Peas

Cut the stew meat into even pieces. Slice the onion and cut the carrots and celery into small pieces, so they cook evenly and spread evenly across the bottom of the pot. shallow pan.

Heat it up lard and extra virgin olive oil in a shallow pan large. Pour in the meat and brown it over high heat, turning it when necessary, until the pieces are golden brown on several sides and the bottom appears fragrant.

Add the sliced ​​onion, carrots, and celery. Stir and let it cook in the shallow pan until the onion becomes soft and translucent, without letting it darken; the vegetables must blend in with the pan juices.

Pour in the white wine and keep the heat high. Let the alcohol evaporate, stirring to dissolve the brown residue on the bottom, until the pungent wine odor is no longer noticeable and the liquid has reduced.

Add the peeled peas and stir to distribute them among the meat and vegetables. Pour in a glass of boiling water: the liquid should support the cooking without completely covering the ingredients.

Cook the stew until the meat is tender and the peas are soft. Maintain a steady boil and add more boiling water only if the sauce becomes too dry; when finished, the sauce should be moist and slightly reduced.

Season with salt to taste Season with pepper when cooked, then sprinkle with parsley. Stir gently and check that the dressing is evenly distributed and that the sauce has a creamy, not watery, consistency.