Beef stew meat

Stewing veal is a type of meat from young calves, typically between 6 and 12 months of age, known for its tender texture and mild flavor. This cut is specially selected for preparations that require long, slow cooking, such as stewing, as when simmered slowly in liquid, the meat becomes juicy and extremely tender, releasing a deep and comforting flavor.

The origin of stewing veal varies by region, though it is commonly used in European and Latin American cuisines. Spain, Argentina, and Mexico are some of the countries where this ingredient is fundamental in traditional dishes. Veal comes from young cattle fed primarily on milk and pasture, which contributes to its delicate flavor and texture.

Properties: Veal is an excellent source of high-quality protein, iron, zinc, and B vitamins, such as B12, which are essential for red blood cell formation and the proper functioning of the nervous system. Furthermore, being a lean cut, it provides less fat than other red meats, making it a nutritious option for balanced diets.

Synonyms in Latin American Spanish:

• Carne de vacuno para guisar
• Carne de res para estofado
• Carne de novillo para guiso
• Carne para olla (in some countries like Mexico)
• Carne para guiso

This ingredient is ideal for recipes that require slow and prolonged cooking, such as stews and casseroles, where the meat absorbs the flavor of herbs, vegetables, and broths, resulting in a tasty and nutritious dish.