Tuscan Stew Recipe
A dish filled with hearty winter vegetables, veal loin and served with polenta fries.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Stew Ingredients
Polenta Fries Ingredients
Method
Stew Preparation
- 1
- 2
Brown the Veal
Add the cubed veal loin to the pot and cook until browned on all sides, about 7-10 minutes.
- 3
Add Remaining Ingredients
Stir in the diced tomatoes, potatoes, vegetable broth, rosemary, salt, and pepper. Bring to a boil.
- 4
Simmer
Reduce heat to low, cover, and let the stew simmer for 45 minutes, stirring occasionally, until the vegetables are tender.
Polenta Fries Preparation
- 5
Prepare the Polenta
In a saucepan, bring water to a boil. Gradually whisk in the polenta and salt, stirring constantly to avoid lumps. Cook for about 30 minutes, until thickened.
- 6
Add Cheese
Stir in the grated Parmesan cheese until melted and well combined.
- 7
Set and Cut
Pour the polenta into a greased baking dish and spread evenly. Let it cool and set for at least 1 hour. Once set, cut into fries.
- 8
