CLASSIC ITALIAN VEAL SPEZZATINO
Veal chunks are stewed with vegetables until tender and flavorful. This classic Italian dish is less soupy than stews from other cuisines. Even though there are potatoes in the recipe, it is typically served alongside polenta or mashed potatoes. Leftover stew freezes beautifully.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Stews
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- Mix cornstarch, paprika, and pepper in a mixing bowl. Pat veal chunks dry and toss them with cornstarch mixture to coat.
- Heat oil in a Dutch oven over medium-high heat. Add veal pieces to the pot, one by one, and brown on all sides. Set aside leftover cornstarch.
- Reduce heat slightly and add onion, carrot, celery, and red chile pepper; cook until fragrant, stirring often, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in broth and wine. Deglaze pot using a wooden spoon to scrape any browned bits off the bottom. Add potatoes, tomatoes, peas, and bay leaf. Stir and cover.
- Bring to a boil, reduce heat, and simmer until veal is fork-tender, potatoes are cooked, and liquid has thickened, about 1 hour. Add some water from time to time to keep the stew from burning, but don't let it get soupy. Add leftover cornstarch if the stew needs thickening at the end.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 27.8 g, Cholesterol 71.8 mg, Fat 9.4 g, Fiber 4.5 g, Protein 22 g, SaturatedFat 1.7 g, Sodium 153.9 mg, Sugar 5.1 g
ITALIAN VEAL STEW (SPEZZATINO)
Chunks of tender veal gets slow simmered with vegetables in a stew that gets reduced into a luxuriously thick gravy. The perfect cold weather meal, spezzatino is an Italian classic.
Provided by Kitrusy
Categories Dinner Entree Lunch Main Course Side Dish
Time 2h
Number Of Ingredients 14
Steps:
- Preheat oven to 300°F.
- Pat the veal dry using paper towels and season on all sides with salt and pepper. If preferred you can use a meat mallet to tenderize each piece before seasoning.
- Add 1 tbsp of olive oil to an oven proof pot with a lid (such as a Dutch oven or heavy bottom pot) and set on medium-high heat. Add the veal to the pot in a single layer and allow it to brown on all sides.
- Once browned, remove from the pot and set aside. Add in remaining 2 tbsp oil along with onions, carrots, celery, and sauté until fragrant. Add in the sliced garlic along with the oregano and let cook for 1-2 minutes.
- Add the veal back to the pot and sprinkle the flour over it. Mix the flour into the meat and veggies and allow it to cook for one minute.
- Add 1/4 cup stock to deglaze the pot. Scrape any brown bits off the bottom. Add the mushrooms if using, and top with remaining chicken broth. Pour in enough so that the veal is barely covered.
- Add the bay leaves along with any other herbs you like (such as thyme, rosemary, or sage), and crushed tomatoes. Mix to combine all ingredients and then cover the pot and place it into the preheated oven for 1½ to 2 hours, or until the sauce is thickened and the meat is fall apart tender.
- Remove the pot from the oven and stir your stew. Ensure you remove the bay leaves and any other spices that aren't edible (such as thyme sticks). Your sauce should be thick like a gravy. If not, you can add 1-2 tsp of potato starch into the pot and stir to thicken your sauce. Taste your stew and adjust salt and pepper seasoning to suit your personal taste or finish with additional flavor boosts (see notes).
- Serve your stew by itself or with some crusty bread, polenta, couscous or mashed potatoes. Bring any leftovers to room temp before storing in the fridge for up to 2 days, or in the freezer for up to 3 months.
Nutrition Facts : Calories 411 kcal, Carbohydrate 13 g, Protein 39 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 139 mg, Sodium 570 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
ITALIAN VEAL STEW
Make and share this Italian Veal Stew recipe from Food.com.
Provided by caroline rogers
Categories Stew
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large sauce pan, brown veal cubes in olive oil over medium high heat.
- Reduce heat to medium and add parsley, rosemary, garlic, salt, and pepper.
- Saute until garlic is tender but not brown, about 5 minutes.
- Add tomatoes.
- Simmer for about 15 minutes.
- Add potatoes and simmer for about 30 minutes or until potatoes are tender.
Nutrition Facts : Calories 536.3, Fat 21.9, SaturatedFat 5.2, Cholesterol 93, Sodium 121.4, Carbohydrate 57.1, Fiber 8.7, Sugar 7.5, Protein 29.5
More about "italian veal stew spezzatino recipes"
SPEZZATINO (VEAL STEW) RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 4Total Time 2 hrs
SPEZZATINO DI VITELLO - VEAL STEW - COOKING WITH NONNA
From cookingwithnonna.com
Servings 6
7 SPEZZATO RECIPES IDEAS | RECIPES, VEAL STEW, COOKING
From pinterest.com
SPEZZATINO DI MANZO | AUTHENTIC ITALIAN BEEF STEW
From maricruzavalos.com
SPEZZATINO DI VITELLO CON PISELLI (VEAL STEW WITH PEAS)
From memoriediangelina.com
VEAL SPEZZATINO AND “CI VEDIAMO!” - OUR ITALIAN TABLE
From ouritaliantable.com
ITALIAN VEAL STEW WITH ROSEMARY – ORACIBO
From oracibo.com
LIST OF 10+ RECIPES FOR VEAL STEW - CUISINE.BEST
From cuisine.best
STEW WITH PEAS ( SPEZZATINO CON PISELLI ) RECIPE | ITALIAN RECIPES ...
From uncutrecipes.com
VEAL STEW WITH POTATOES AND PEAS (SPEZZATINO CON PATATE E PISELLI)
From laragazzacolmattarello.com
VEAL STEW WITH POTATOES - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
SPEZZATINO DI VITELLO (VEAL STEW) | VEAL STEW, ITALIAN RECIPES, RECIPES
From pinterest.com
TOP 7 VEAL STEW RECIPE - ICE CREAM
From icecream.directory
SPEZZATINO – ITALIAN BEEF STEW - MEDITERRANEAN LIVING
From mediterraneanliving.com
ITALIAN VEAL AND PEPPER STEW - VEAL – DISCOVER DELICIOUS
From veal.org
CLASSIC ITALIAN VEAL SPEZZATINO | RECIPESTY
From recipesty.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love