Veal Stew recipe with balsamic vinegar

Veal Stew with Balsamic Vinegar of Montericco

4 servings with balsamic vin.


  • 700 g of lean veal
  • 600 g of potatoes
  • 100 g butter
  • delicate broth
  • 2 tablespoons of parsley
  • 1 tablespoon of flour
  • salt, pepper
  • 20g Dressing Cą del Vento (of acetaia di Montericco)


Cut the lean veal into small pieces, and fry in a pan (better if it is clay) with half of the butter over high heat.

Add salt and pepper, pour a ladle of broth and simmer covered for about an hour and a half over weak fire.

Meanwhile put the peeled potatoes to soak in cold water for a few minutes, dry and fry in the remaining butter over low heat and season with salt and pepper.

Dissolve the flour in a bowl with hot broth, add the balsamic vinegar and pour into the stew, stir it all and add a spoon off chopped parsley.

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