Veal Stew and Mash

Lately, you’d think it really was autumn in this house. Giving you guys some ideas for the back to school, quick meals which can be frozen or premade the night before is one reason I’m here. This is definitely at the top in the premade meal category, especially for those chilly autumn or winter evenings after the kids need some warming up from outside! I love this recipe because of it’s flexibility. Veal can have a nice bite to it and if the kids aren’t a fan, change the veal to beef instead. Carrots can be replaced with sweet potato or butternut squash oorrr parsnips. You can add more vegetables, like peas. It’s a very simple and versatile recipe for the whole family to enjoy. Make enough for lunch leftovers!

5 veal sausages (or stewing beef)
2 cloves of garlic, minced
3 chopped carrots
1/2 cup of red wine (or beef broth)
1 tomato or a handful of cherry tomatoes
Springs of oregano
1.5 lbs of potato (this depends on how much mash you want to make)
Chopped chives or green onion
Salt and pepper

Boil your potatoes, I leave the skin on for my mash sometimes, whichever you prefer.
Mash and add in the milk, butter, salt, pepper, and chives to make your mash potatoes
In a deep frying pan or a medium pot, add in the EVOO, garlic, meat and cover to cook.
Add in the rest of the ingredients and cover again.
Cook for approximately 25 minutes. You want everything to blend and the tomatoes to boil down. Stir regularly.
Once done, remove the oregano springs and serve over the mash potatoes.

Done! Enjoy!


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