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About this recipe

✨

Recipe highlight

Why you’ll love it

Tender veal, sweet peas, soft carrots, garlic, dill, lemon, and creamy yogurt turn into a gentle Balkan main dish full of fresh homemade comfort. 🍲

Ingredients

• Veal stew base 🍖
• 🍖 750 g veal shoulder or stew meat, cut into 3 cm pieces (1.65 lb)
• 🧅 250 g onions, finely chopped (2 medium / 8.8 oz)
• 🥕 220 g carrots, diced (2 medium / 7.8 oz)
• 🧄 5 garlic cloves, finely chopped (5 cloves / 0.8 oz)
• 🫒 60 ml olive oil (¼ cup / 2 fl oz)
• 🧈 25 g butter (2 tbsp / 0.9 oz) dairy
• 🌿 2 bay leaves
• 🧂 8 g fine sea salt (1⅓ tsp / 0.28 oz)
• ⚫ 2 g black pepper (1 tsp / 0.07 oz)
• Peas and sauce 🌱
• 🌱 450 g frozen or fresh peas (3 cups / 1 lb)
• 💧 700 ml light beef stock, chicken stock, or warm water (3 cups / 23.7 fl oz)
• 🍋 25 ml lemon juice (1 tbsp + 2 tsp / 0.85 fl oz)
• 🍋 5 g lemon zest (1 tbsp / 0.17 oz)
• 🌿 25 g fresh dill, finely chopped (¾ cup loose / 0.9 oz)
• 🌿 20 g fresh parsley, finely chopped (½ cup loose / 0.7 oz)
• 🥄 15 g all-purpose flour, optional for thickening (2 tbsp / 0.5 oz) gluten
• Yogurt finish 🥛
• 🥛 200 g thick plain yogurt (¾ cup + 1 tbsp / 7 oz) dairy
• 🥚 1 egg yolk, optional, 18 g (1 yolk / 0.6 oz) egg
• 🍋 10 ml lemon juice (2 tsp / 0.35 fl oz)
• 🥄 60 ml warm stew broth, for tempering (¼ cup / 2 fl oz)
• To serve 🍽️
• 🥔 Mashed potatoes or boiled potatoes
• 🍚 Rice or buttered noodles
• 🍞 Crusty bread gluten
• 🥒 Cucumber salad
• 🌿 Extra dill or parsley

Preparation

• 1 Brown the veal 🍖 Pat the veal dry. Heat olive oil and butter in a heavy pot over medium-high heat. Add the veal in one layer and brown for 6 min, turning the pieces so they get light golden edges.
• 2 Soften the onions 🧅 Add onions and carrots to the pot. Cook for 9 min, stirring often, until the onions soften and the carrots begin to sweeten around the edges.
• 3 Add garlic and bay leaves 🧄 Add garlic, bay leaves, salt, and black pepper. Stir for 40 sec, just until the garlic smells fragrant.
• 4 Simmer the veal 🍲 Pour in the stock or warm water. Scrape the bottom of the pot, bring to a gentle simmer, cover, and cook for 45 min, until the veal is almost tender.
• 5 Add the peas 🌱 Add the peas and stir gently. Simmer uncovered for 16 min, until the peas are tender, the veal is soft, and the sauce has reduced slightly.
• 6 Thicken lightly ✨ If you want a thicker sauce, mix flour with 40 ml cold water until smooth. Stir it into the stew and simmer for 4 min, until the sauce becomes lightly silky.
• 7 Temper the yogurt 🥛 In a bowl, whisk yogurt, egg yolk if using, lemon juice, and warm stew broth. Add the warm broth slowly so the yogurt does not split.
• 8 Finish creamy 🍋 Lower the heat to very low. Stir the yogurt mixture into the stew gently. Do not boil after adding yogurt. Add lemon zest, dill, and parsley, then let it warm for 2 min.
• 9 Rest briefly 🛋 Turn off the heat and let the stew rest for 8 min. The sauce will settle, and the dill, lemon, veal, and peas will taste more balanced. 🔟 Serve warm 🍽️ Serve with mashed potatoes, rice, buttered noodles, or crusty bread. Finish with extra dill, parsley, black pepper, and a small squeeze of lemon if desired.

Timing details

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Estimated values per serving.

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