Italian Veal Stew With Potatoes Spezzatino Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CLASSIC ITALIAN VEAL SPEZZATINO



Classic Italian Veal Spezzatino image

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

1 ½ tablespoons cornstarch
1 teaspoon paprika
½ teaspoon coarsely ground black pepper
1 ½ pounds lean veal stew meat
3 tablespoons extra-virgin olive oil
1 onion, minced
1 carrot, minced
1 celery, minced
1 fresh Thai chile pepper, minced
1 clove garlic, crushed
½ cup low-sodium vegetable broth
¼ cup dry white wine
4 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
3 Roma tomatoes, cubed
1 ½ cups frozen peas
1 bay leaf
2 tablespoons water, or as needed

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)



Italian Veal Stew (Spezzatino) image

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

1½ lbs veal (boneless and cut into 1" cubes)
½ tsp Himalayan salt
½ tsp ground black pepper
3 tbsp olive oil (divided)
½ medium onion (yellow or white, diced)
2 medium carrots (cut into rounds)
1 stalk celery (diced)
3 cloves garlic (minced or sliced)
½ tsp Dried Oregano
2 tbsp Gluten Free 1-to-1 Baking Flour (or whole wheat pastry flour)
5-6 mushrooms (button or baby bella, whole, optional)
1½ cups chicken bone broth (or stock)
8 oz crushed tomatoes
2 whole bay leaves ((and other herbs such as a sprig of ½rosemary, thyme or sage if you like them))

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



Italian Veal Stew image

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

1 lb veal, cubed
1/4 cup olive oil
3 large potatoes, peeled and cut into chunks
2 tablespoons fresh parsley, chopped
3 cloves garlic, chopped
1 tablespoon fresh rosemary leaf, whole or chopped
1 (28 ounce) can plum tomatoes, diced or chef cut
salt, to taste
pepper, to taste

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

ITALIAN BEEF OR VEAL STEW



Italian Beef or Veal Stew image

Beef stew the way my grandmother used to make it! A good hearty dinner on a cold winter night, served with lots of warm, crusty, Italian bread for dunking into the sauce, mmmmmmm....... Tastes even better the second day.

Provided by Dee514

Categories     Stew

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 lbs lean beef or 2 lbs veal, cut into cubes (or 1 pound of each)
1 medium onion, sliced
1 clove garlic, minced
1 lb white mushrooms or 1 lb baby bella mushroom, cleaned and cut into quarters
3 -4 tablespoons olive oil
1 (28 ounce) can Italian plum tomatoes (or 2 14 ounce cans of tomato puree)
4 -6 carrots, cut into 1 inch pieces
5 large peeled potatoes, cut into bite sized pieces
1 lb fresh green string bean, cleaned and cut into bite sized pieces
1/2 cup dry red wine
1 bay leaf
1/4 teaspoon dried basil, crushed (optional)
1/4 teaspoon dried oregano, crushed (optional)
salt, to, your, taste
pepper, to, your, taste
1 quart boiling water

Steps:

  • In a 6 quart pot, brown the meat with the onions in oil.
  • Add the mushrooms, and cook until the juices start to run.
  • Add the tomatoes, basil, oregano, garlic, wine and bay leaf to the pot and cook for about 15-20 minutes, stirring occasionally.
  • Add the carrots, potatoes and just enough boiling water to cover the vegetables.
  • Continue cooking, stirring occasionally, for about another 15-20 minutes, or until vegetables are almost tender.
  • Add the green beans and a bit more boiling water if necessary to cover the green beans.
  • Continue cooking over medium low heat until all vegetables are tender, about 10 more minutes.
  • Add salt and pepper to taste, stir well.
  • Serve with a good crusty bread.

Nutrition Facts : Calories 1011, Fat 37.8, SaturatedFat 13.2, Cholesterol 158.8, Sodium 285.6, Carbohydrate 109.3, Fiber 18.9, Sugar 19, Protein 61.1

More about "italian veal stew with potatoes spezzatino recipes"

SPEZZATINO DI VITELLO - VEAL STEW - COOKING …
spezzatino-di-vitello-veal-stew-cooking image
Web For the Spezzatino: 2 pounds veal, cubed 2 ounces grfinely diced smoked pancetta 2 ounces finely chopped onions 2 …
From cookingwithnonna.com
Servings 6


SPEZZATINO DI VITELLO CON PATATE - VEAL STEW …
spezzatino-di-vitello-con-patate-veal-stew image
Web 0:00 / 3:18 Spezzatino di vitello con patate - Veal Stew With Potatoes - Ricette che Passione Ornella Scofano Ricette che Passione 110K subscribers 1.7K views 4 years ago …
From youtube.com


ITALIAN VEAL STEW WITH GREMOLATA - THE …
italian-veal-stew-with-gremolata-the image
Web Dec 17, 2020 Pat the veal dry using paper towels and season on all sides with salt and pepper. Add 1 tbsp of olive oil to the bottom of the dutch oven pot and heat to …
From thedeliciousspoon.com


VEAL STEW WITH TOMATO AND SAGE (SPEZZATINO …
veal-stew-with-tomato-and-sage-spezzatino image
Web Preparation. In a saucepan, soften the carrots and green onions in half the oil (30 ml / 2 tbsp.). Set the pan aside, off the heat. In a large skillet, cook the garlic and sage in the …
From ricardocuisine.com


VEAL SPEZZATINO AND “CI VEDIAMO!” - OUR …
veal-spezzatino-and-ci-vediamo-our image
Web Nov 22, 2019 2 cups chicken stock, preferably homemade 2 tbsp tomato paste 1 cup frozen peas Olive oil, salt and pepper Instructions Prepare the vegetables: Peel the …
From ouritaliantable.com


VEAL STEW WITH POTATOES AND PEAS …
veal-stew-with-potatoes-and-peas image
Web Apr 13, 2020 Instructions. Chop the onion, celery and carrot, all very finely. Salt, pepper and flour the pieces of meat. Fry the onion, celery and carrot in olive oil in a …
From laragazzacolmattarello.com


VEAL STEW WITH POTATOES - ITALIAN RECIPES BY …
veal-stew-with-potatoes-italian-recipes-by image
Web Take a large saucepan with high sides, heat the olive oil 4, add the chopped mixture for soffritto 5, season for 5 minutes over moderate heat, then add the veal chunks, season …
From giallozafferano.com


HOW TO COOK THE MOST YUMMY VEAL STEW WITH POTATOES
Web Veal stew with potatoes is perfect for the winter season. The long, gentle cooking with aromatic herbs releases mouth watering aromas even during the prepara...
From youtube.com


SPEZZATINO DI MANZO. AUTHENTIC ITALIAN BEEF STEW
Web Feb 28, 2023 Add bay leaves and season with salt. Bring to a boil, cover the pan, and simmer over medium-low heat for 1 and 30 minutes, adding more water if needed. After …
From maricruzavalos.com


VEAL STEW WITH POTATOES RECIPE | OREEGANO
Web Veal stew with potatoes is a complete second course, which is part of the culinary tradition of our country and characterizes the winter days!easy, with meat, with gluten, with …
From oreegano.com


RECIPE - VEAL STEW WITH POTATOES - ACADEMIA BARILLA
Web Once the onion is golden, add lightly floured meat diced meat. Brown the meat on all sides, then add the white wine, tomato sauce, salt and pepper and stir. Once the sauce has …
From academiabarilla.it


VEAL STEW WITH POTATOES RECIPE - COOKIST.COM
Web Veal stew with potatoes is a rich, tasty main course, perfect to enjoy during a family lunch. It's an Italian recipe also known as spezzatino di vitello that's usually served with …
From cookist.com


13 CLASSIC ITALIAN STEWS (+ EASY RECIPES) - INSANELY GOOD
Web Jan 25, 2023 Amp up the comfort in your life with this guide to the best Italian stews. 1. Easy Thick Italian Beef Stew If you’re craving something comforting, you can’t beat this …
From insanelygoodrecipes.com


CLASSIC ITALIAN SPETZZATINO (BEEF AND VEGETABLE STEW)
Web Jan 30, 2021 Add onions, carrots, and potatoes; sauté 8 minutes, stirring occasionally.Add garlic; sauté for 45 seconds, stirring constantly. Remove from the heat. Add 2 Tbs oil to …
From cucinabyelena.com


HEAVENLY ITALIAN VEAL SPEZZATINO – A CLASSIC DISH! – THE DELISH …
Web 4 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes; 3 Roma tomatoes, cubed; 1 ½ tablespoons cornstarch
From thedelishrecipe.com


SPEZZATINO – ITALIAN BEEF STEW - MEDITERRANEAN LIVING
Web 2 sage leaves 1 bay leaf 1/2 tsp black peppercorns, partially crushed Salt, to taste 2 medium potatoes, around 10 oz total Instructions Prepare onion, carrot and celery for the …
From mediterraneanliving.com


SPEZZATINO DI VITELLO CON PISELLI (VEAL STEW WITH PEAS)
Web Mar 23, 2014 Directions In a large braising pan, sauté the onion very gently in the oil and butter until it softens, adding a spoonful of water while it cooks to make sure it doesn’t …
From memoriediangelina.com


SPEZZATINO {ITALIAN BEEF STEW} - ITALIAN RECIPE BOOK
Web Feb 18, 2023 1.5 pound beef or veal , 700 grams 3 cups peas 450 grams 1 carrot 1 celery 1 onion ⅓ cup red wine 3 tbsp tomato paste , 40 grams 1 bay leaf Fresh herbs: Sage , …
From italianrecipebook.com


Related Search