Estofat de Vedella

Braised Veal Stew

Serves 4 as a main course, more as a tapas.  

Estofat de Vedella

Estofat de Vedella


The Sofregit

  • A large couple of dashes of quality olive oil
  • 1 large mild onion,  chopped
  • 2 medium tomatoes peeled and coarsely chopped

The rest

  • 500 grams veal (2 inch chunks, leg and boneless shank)
  • Combine and mix 1/2 cup of flour, 2 teaspoons pepper and 1 teaspoon salt (to coat the veal before browning)
  • 500 grams of potatoes bite size, peeled
  • 1 cup of brandy
  • 1 cup of red wine
  • 4 cloves of garlic, peeled
  • 1 bouquet garni (or a few bay leaves and a stalk of thyme)
  • Veal or beef stock
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • 1 tomato peeled and quartered
  • 1/2 red pepper cut into large chunks (optional)
  • 200 grams carrots, peeled and cut in to 2 to 3" pieces (optional)


  1. Dredge meat in the flour mixture
  2. In a deep cazuela or a dutch oven brown the meat in small batches (The meat should be very rare on the inside.)
  3. Remove and reserve the meat.
  4. Make a sofregit
  5. Return meat to the pot
  6. Add the whole garlic cloves
  7. Add the brandy and bring it to a boil. Flame the brandy.
  8. Add wine and bring it to a boil.
  9. Add the bouquet garni or the bay leaves and thyme.
  10. Cover and reduce to really low simmer for 2 hours. Thy not to peek.
  11. After the 2 hours has passed add the potatoes and quartered tomato.
  12. Add enough of the stock that the potatoes are more or less submerged. A little less is better.
  13. Return to a boil.
  14. Add the salt.
  15. Reduce to a simmer until potatoes are fork tender
  16. Remove bouquet garni or the bay leaves and thyme.
  17. Serve and pepper to taste.

Variation: Add carrots and or red pepper at the same time as the potatoes.

It is even more wonderful reheated after 24 hours in the refrigerator.