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Veal Stew

A hearty stew of veal, onions, potatoes, and a thickened gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Onion and potato are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Veal Stew

Ingredients

Directions

Prepare the veal

  1. Rinse the veal quickly and cut it into pieces.

  2. Sprinkle the meat with salt and pepper, then cover with boiling water.

Simmer the stew

  1. Boil for 5 minutes, then simmer until the meat is tender, about 3 hours.

  2. After 2 hours, add the sliced onion and potatoes.

  3. Just before serving, thicken the gravy with flour mixed in cold water.

Make and add the dumplings

  1. For dumplings, mix flour, baking powder, and salt, then gradually stir in milk to form a soft dough.

  2. Drop spoonfuls of the dumpling dough into the boiling stew, resting them on the meat and potatoes.

  3. Cover tightly and boil for 10 minutes without lifting the lid.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Pepper + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal
Provides the main meat, which becomes tender through long, slow simmering.
Flour
Thickens the gravy as it cooks, giving the stew a smooth body.
Potatoes
Add starch and body, soaking up flavour while holding their shape in the stew.
Baking powder (in the method)
Releases gas in the dumpling dough, helping the dumplings rise and turn light.

The step that matters

Keep the lid on while the dumplings cook. Lifting the lid lets steam escape and the surface cools, which can stop the dumplings from rising and cooking through evenly. Steam trapped under the lid cooks them in the rising heat.

Swap the onion

How well each one fits the dish's main ingredients (veal, pepper, potato, flour):

  1. Carrotfits better
  2. Capsicumfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against veal, pepper, potato, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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