The smaller the pieces you cut, the shorter the cooking time, but I wouldn’t make them too small or you’ll rob yourself of some of the satisfaction of eating them. This stew is also excellent made with lamb shoulder.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the veal in a broad skillet over high heat; sear, undisturbed, for about 4 minutes, or until the underside is nicely browned (don’t worry if not all of the pieces brown). Stir, then add the shallots and potatoes. Cook for another couple of minutes, then add salt, pepper, and 1 1/2 cups of water. Stir, scraping the bottom if necessary to loosen any bits of meat that may have stuck. Turn the heat to low, cover, and simmer for about 45 minutes, stirring once or twice during that period.
Step 2
Uncover and add the carrots if you’re using them; stir once, recover, and simmer for about 15 minutes more, or until the veal and potatoes are tender.
Step 3
Uncover and add the peas and scallions if you like. Raise the heat if necessary to boil away excess liquid. Taste and adjust the seasoning, then serve, garnished with the dill and accompanied by a lemon wedge.
