Argentine Veal Stew with Paprika and Potatoes
ArgentineFreezer-friendly High-protein One-pan

Argentine Veal Stew with Paprika and Potatoes

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4.8 · (50 ratings)
restaurant6 servings — eat 4, freeze 2
scheduleHands-on 35 min | Total 110 min
bolt430 kcal
Yield6 servings — eat 4, freeze 2
Calories430 kcal
Total Time110 min
Cost/Serving

~$5.80 CAD per serving (estimate)

Ingredients

  • 1.2 kgveal shoulder, cut into 4 cm cubes
  • 2 tbspolive oil
  • 2 mediumyellow onions, diced
  • 2 mediumred bell peppers, diced
  • 4 clovesgarlic, minced
  • 2 tbspsmoked paprika
  • 1 tspsweet paprika
  • 1 tspdried oregano
  • 1 tspground cumin
  • 2 tbsptomato paste
  • 400 gcanned crushed tomatoes
  • 500 mllow-sodium beef or veal stock
  • 900 gwaxy potatoes (e.g. Yukon Gold), peeled and cut into 3 cm chunks
  • 2 tspsalt, plus more to taste
  • 1 tspblack pepper
  • 2 tbspflat-leaf parsley, roughly chopped (for serving)

Nutrition / serving

  • Calories430 kcal
  • Protein38 g
  • Carbs32 g
  • Fat12 g
  • Fiber4 g

Cost Estimate

~$5.80 CAD per serving (estimate)

This is the kind of pot that rewards patience: veal shoulder braised low and slow with smoked paprika, red bell pepper, and waxy potatoes until the meat surrenders completely to the sauce. It draws on the Argentine tradition of estofado — a Spanish-rooted braise that became a weekday staple across the Pampas. Everything cooks in one pot, the potatoes absorb the paprika-stained broth, and no side dish is needed. Freeze two portions and the week's lunch lineup takes care of itself.

Instructions

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Sear the veal

Pat the veal cubes dry with paper towel and season all over with 1 tsp salt and the black pepper. Heat the olive oil in a large heavy pot (5 L or more) over medium-high heat. Sear the veal in two batches, 3–4 minutes per side, until deeply browned. Transfer to a plate and set aside — do not crowd the pan or the meat will steam rather than colour.

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Soften the aromatics

Reduce the heat to medium. Add the onions and red bell peppers to the same pot and cook, stirring occasionally, for 7–8 minutes until soft and the onion edges are lightly golden. Add the garlic and stir for 1 minute until fragrant.

03 check_circle

Build the spice base

Push the vegetables to the sides and add the tomato paste to the centre of the pot. Cook the paste, stirring it against the hot surface, for 2 minutes until it darkens by a shade. Add the smoked paprika, sweet paprika, oregano, and cumin, stir everything together, and cook for 30 seconds more.

04 check_circle

Deglaze and braise

Pour in the crushed tomatoes and stock, scraping up any browned bits from the bottom of the pot. Return the seared veal and any resting juices. Bring to a gentle boil, then reduce the heat to low, cover, and braise for 45 minutes.

05 check_circle

Add the potatoes

Uncover the pot and nestle the potato chunks into the stew, pressing them below the surface of the liquid. Add the remaining 1 tsp salt, cover again, and continue cooking on low for 25–30 minutes until the potatoes are completely tender when pierced with a knife and the veal pulls apart easily with a spoon.

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Adjust and serve

Taste the broth and adjust salt. If the sauce looks thin, simmer uncovered for 5 minutes to concentrate it slightly. Ladle into wide bowls and scatter parsley over each serving.

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Freeze & Reheat

Cool the stew completely before portioning into airtight containers. It keeps in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm gently in a saucepan over medium-low heat with a splash of water or stock to loosen the sauce. The potatoes soften slightly after freezing but hold their shape well enough for a braise.

Chef's Cool Facts

Why smoked paprika matters here

Smoked paprika (pimentón ahumado) is dried over oak smoke before grinding, which gives it a flavour that plain sweet paprika cannot replicate. In a braise, that smokiness deepens over cooking time rather than fading — it mimics the effect of an open fire, which is exactly the cooking tradition Argentine estofado descends from.

Veal shoulder over loin

Veal shoulder has a higher ratio of collagen-rich connective tissue than the more expensive loin cuts. During a long braise at low heat, that collagen converts to gelatin, which thickens the braising liquid and gives the finished sauce a silky, coating consistency you cannot achieve with a lean cut.

Waxy potatoes hold their shape

Waxy varieties like Yukon Gold have lower starch and higher moisture than floury types. They absorb the paprika broth without disintegrating, which is why they work in a braise while a russet would turn to mush within 20 minutes of simmering.

Argentine estofado roots

Estofado arrived in Argentina with 19th-century Spanish and Italian immigrants and adapted quickly to local ingredients — particularly the abundant beef and veal from Pampas cattle ranches. The dish is still a common midday meal in Argentine households, typically served without a separate starch because the potatoes cook inside the pot.

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