Veal Stew with Potatoes

Ingredients

To prepare the veal stew with potatoes, begin by peeling and finely dicing the carrot, celery, and onion to create the aromatic base (soffritto).
Trim the meat to remove any tough connective tissue that would remain chewy once cooked. Cut the veal into bite-sized cubes.
Heat a drizzle of extra virgin olive oil in a heavy-bottomed pot (preferably cast iron or an enameled Dutch oven, ideal for slow braising). Add the diced carrot, celery, and onion, and sweat over medium heat for about 5 minutes. Add the veal cubes, season with salt and pepper, and sear the meat on all sides, stirring continuously. Sift the flour over the meat, stirring thoroughly to coat and avoid lumps.
Once the flour is absorbed, deglaze the pan with the white wine and allow the alcohol to evaporate completely.
Pour in the meat broth and add the bouquet garni (the sprigs of sage, rosemary, and thyme tied together with kitchen twine). Cover with a lid and let simmer over low heat for 1 hour, stirring occasionally. Meanwhile, peel the potatoes and cut them into cubes of roughly the same size as the meat chunks.
Remove and discard the herb bouquet, then add the potatoes to the pot. Cover with the lid and continue simmering over medium-low heat for another hour, stirring occasionally, until both the meat and potatoes are fork-tender. Ladle onto plates and finish with a sprinkle of freshly chopped rosemary. Serve piping hot!