This classic beef stew with vegetables (which you may also know as veal in the garden or stewed veal), is great for us to make a recipe without complications, because it really takes 10 minutes to prepare... My WMF Fusiontec cooker takes care of the rest! That well covered and over low heat for an hour prepares me a stew that is to lick your fingers!

The Holidays are over and now it's time to return to routines and more daily meals. But let them be comforting, since on these dates the low temperatures make our body ask for very hot meals that put us together when we get home. You will see how this stew helps you warm up and charge you with energy quickly.
Just a couple of tricks to keep in mind:
  • Make sure the meat is at room temperature before you start preparing it.
  • And seal it well, browning it in the pot with a little oil before cooking it.

Come on, I'll tell you how to prepare it and you'll see how easy and rich it is!

Ingredients for 6 people)

  • 1 kg of veal (ask your butcher for one to cook, that is sweet)
  • 4 tablespoons of EVOO
  • 2 carrots peeled and sliced
  • 1 onion
  • 2 garlic cloves
  • 100 g peas (fresh or frozen)
  • 70 g broad beans (fresh or frozen)
  • 100 ml of white wine (I always use Fino or Manzanilla from my land)
  • 125 ml of homemade broth (enough to almost cover ingredients in the pot)
  • 1 bay leaf
  • Salt and pepper to taste

WMF Fusiontec pot


  1. Prepare the meat if the butcher has not already done so: clean the fat and cut it to the size that you like best.
  2. We put a bottom of oil in our FusionTec cocotte and over medium-high heat we seal the meat on all sides. Once we are having it ready, we are taking it out to a separate Revol plate and at this moment we add salt and pepper to taste. We booked.
  3. Next, we add a pinch of oil if we see it as necessary and once it is hot we add the chopped or julienned onion, as we like. We fry and when it starts to brown we add the minced garlic with the help of a garlic press and a pinch of salt and pepper. Leave for a minute and then add the sliced ​​carrot. We continue to fry for a couple of minutes, I like the onion to take on a light toasted tone, I think that it is the secret that later the sauce has an even richer and more intense flavor.
  4. At this point, add the wine and stir well so that any fat that may have stuck to the bottom of the pot binds with the juices and wine. We leave a couple of minutes for the alcohol to evaporate and turn the meat back into the pot.
  5. Add the peas and beans. Next we add the bay leaf and pour the broth until almost covering our ingredients.
  6. Let it come to a boil, cover and lower the heat until, with a light chup-chup, our meat cooks for about 50 minutes. Remember to stir from time to time and watch the meat, since some take a little longer than others to become tender.
  7. After that time and if we see that the sauce is still light, we uncover the pot and give it another 10 minutes over medium-high heat so that the sauce is well blended and thicker.
  8. We correct the salt if necessary. And we already have our stew ready to serve!

WMF Fusiontec pot Revol dishes and Revol slate casserole

Author of the recipe: Patry from Sabores & Momentos


Eva said:

Una receta muy bien ordenada y explicada!! Hay veces que son confusas

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