Italian Veal Stew Recipes

ITALIAN VEAL STEW WITH POTATOES | SPEZZATINO RECIPE

Steps:

• With the help of a small food processor, chop the celery, carrot and onion into small pieces and set aside. Then with a sharp knife, cut the veal into 3 cm (1 inch) pieces.
• Flour the pieces of meat and shake them to remove excess flour. Keep them aside. In a large casserole, make a soffritto with the extra virgin olive oil and the chopped vegetables. Cook over low heat until softened and golden, about 2 minutes.
• Add the floured pieces of meat. Cook over high heat for 3 minutes, turning them from time to time until browned all over. Then add the dry white wine. Mix and let it evaporate completely over high heat.
• Add a couple of ladles of hot stock and a pinch of salt. Cover with a lid and reduce the heat. Let the veal stew cook for about 30 minutes over very low heat, taking care to stir it from time to time. While the veal is cooking, peel the potatoes and cut them into fairly regular pieces of about 4 cm (1 1/2 inch).
• Now add the potatoes. Season with salt, freshly ground black pepper and the rosemary. Then add a ladle of hot stock.
• Add two tablespoons of tomato paste. Stir and cook for another 45 minutes. During the cooking, don't stir very often or you risk flaking the potatoes. They must be soft, but still intact. Remove the sprig of rosemary before serving. Italian veal stew with potatoes is ready. Serve it hot

ITALIAN VEAL STEW

Steps:

• 1. FOR THE STEW: Adjust the oven rack to the middle position and heat the oven to 300 degrees. 2. Season the veal generously with salt and pepper to taste. Heat 1 tablespoon of the oil in a large ovenproof Dutch oven over high heat until smoking. Add half of the veal and cook, stirring frequently, until it has released its juices and is lightly browned, 4 to 6 minutes. Transfer the veal to plate and set aside. Add another tablespoon oil to the pot and repeat with the remaining veal. Transfer the second batch of veal to the plate. 3. Add the remaining 1 tablespoon oil to the now-empty pot and heat it over medium heat until shimmering. Add the onions, carrots, and celery and cook, scraping the pot bottom occasionally with a wooden spoon, until the onions are soft and lightly browned, 6 to 10 minutes. Add the garlic and cook until fragrant, 10 to 30 seconds. Add the flour and cook for 20 seconds. Add the wine, scraping up any bits on the pot bottom, and simmer until thickened. Increase the heat to high and add the broth, stirring constantly and scraping the pan edges. Add the tomatoes, bay leaves, and meat along with any accumulated juices on the plate, and bring to a simmer. Cover and place the pot in the oven. Cook for 1½ to 1¾ hours, until the veal is tender 4. FOR THE GREMOLATA: Combine the garlic, lemon zest, and parsley together in a small bowl and set aside. 5. Remove the pot from the oven and stir in the gremolata. Let stand, covered, for 5 minutes. Season with salt and pepper to taste and serve immediately.

CLASSIC ITALIAN VEAL SPEZZATINO

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.

VEAL STEW

Steps:

• In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
• Add meat to the pot, and brown evenly.
• Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

ITALIAN BEEF OR VEAL STEW

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.

ITALIAN VEAL STEW

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.