Spanish Veal Stew with Potatoes Recipe

(Patatas con Carne de Ternera)


By Edu Valor / Author - Spanish Chef

Known as a rural winter dish, veal stew with potatoes has been around for ages. It’s a typical Spanish recipe I’ve known for as long as I can remember.

You’ll only find staple ingredients here: potatoes, veal, and carrots. Still, every family and every region has its own little twist.

Sometimes pumpkin is used instead of carrots, sometimes pork instead of veal, and there are many other variations.

This is the kind of dish that came from times when food needed to be both nutritious and economical, and it does that job perfectly.

It spread quickly throughout the country and is still a popular family meal today. It’s pure comfort food for everyone. How I grew up!

Spanish potato with veal stew in a plate.
Spanish potato with veal stew in a plate.


A common stew like this can be deceptively simple. It doesn’t look especially glamorous or attractive.

However, like many traditional Spanish stews, it provides everything you need to get through the day: energy, nutrients, and rich, rustic flavors.

Slow-cooked stews like this one were traditionally designed to provide sustained energy, thanks to a balance of protein, vegetables, and starch in a single pot.

🖨️ Print Recipe

Let's Make a Warming Veal Stew with Potatoes!

Ingredients for 4 Servings

Preparation: 15-20 minutes
Cooking: approx. 1 hour 30 min total

*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 800 g /  1¾ lb waxy potatoes, diced large (cut-and-break technique)
  • 2 carrots, cut into thick slices
  • 700 g / 1½ lb veal, diced large
  • 1.5 liters / 6⅓ cups water or meat broth
  • 1 tbsp sweet paprika
  • 1 tsp tomato paste
  • ½ tsp yellow food coloring or a few saffron threads (optional)
  • 1 large onion, diced
  • 1 red bell pepper, diced large
  • 1 bay leaf
  • 2 tsp dried thyme
  • 3 garlic cloves, minced
  • Salt and black pepper, to taste
  • Olive oil

Instructions

  1. Season the meat with salt and pepper. Heat olive oil in a large pot or Dutch oven over high heat and brown the meat well on all sides.
  2. Lower the heat to medium. Add the onion and sauté until glazed. Stir in the tomato paste, thyme, garlic, paprika, bay leaf, carrot slices, and meat. Cook briefly, stirring a few times.
  3. Pour in the water or broth and bring to a boil. Taste and adjust seasoning. Lower to medium-low, cover, and simmer for 1 hour.
  4. Add the potatoes and red bell pepper. Stir gently, cover, and simmer for another 20–25 minutes, until the potatoes are tender.
  5. If the stew is too soupy, uncover and let it reduce over medium heat.
  6. Remove the bay leaf and garnish with parsley if you like. Serve hot.

TIPS: 

  • Simmer for at least 2 hours if you want the meat even more tender.
  • For some tart, add juice of ¼ lemon or less.
  • Depending on the cut, you may need to simmer longer to get a tender meat.


What You Will Need

  1. Cooking pot
  2. Paring knife
  3. Meat knife
  4. Cutting board
  5. Scale
  6. Measuring spoons
  7. Measuring beaker

Spanish beef with potato stew on a ceramic plate. A variation of this potato stew.


Variations of the Veal Stew with Potatoes, Olé!


The veal stew with potatoes is a complete, comforting, and nourishing dish. The broth is often saved for last so bread can be soaked in it, which might be the best part.

You’re left with the feeling that you’ve eaten something truly good in every sense—nothing like fast food.

That said, I’d encourage you to get creative and try a few variations. Here are some ideas:

  • Add green peas during the last 10 minutes of cooking.
  • Pour in a splash of white wine after browning the meat.
  • Or add a good amount of blond beer at the same stage.
  • Swap the veal for another cut of beef, or switch to pork.
  • Make it with rabo de toro (bull tail) and let it stew for at least 2 hours before adding the potatoes.

As you can see, if it fits, try your own variation. These are all versions you’ll find somewhere in Spain. I’d even go a step further and use a mix of meats, including sausages.

Instead of carrots, pumpkin or celery also work beautifully. Have fun with this veal stew with potatoes recipe—it’s meant to be adapted and enjoyed.




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Edu's Classic Potato Recipes

Spanish scrambled potatoes dish on a plate.Revuelto de Patatas (scrambled potatoes)