Italian Veal Stew Recipes

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ITALIAN VEAL STEW WITH POTATOES | SPEZZATINO RECIPE



Italian Veal Stew with Potatoes | Spezzatino recipe image

Veal Stew with Potatoes (Spezzatino) is a classic Italian stew, a winter rustic confort food. Spezzatino recipe is a tasty complete meat recipe: tender veal cubes cooked slowly with the potatoes in stew. The result is a luscious rich creamy stew. Just the aroma, while it's cooking, is enough to make your mouth water! The best veal stew is simmered with vegetables, potatoes, white wine and rosemary until the meat is incredibly tender. You can even use this recipe to make Beef stew, which however needs to be cooked longer then veal.

Provided by Recipes from Italy

Categories     meat recipes

Time 1h30m

Yield 4

Number Of Ingredients 13

600 g (1,3 pound) of stewing Veal
500 g (1,1 pound ) of potatoes
1 small carrot
1/2 stick of celery
1 small onion
1/2 cup of dry white wine
500 ml (2 cups) of meat or vegetable stock
2 sprigs of rosemary
6 tablespoons of Extra virgin olive oil.
2 tablespoons of all-purpose flour
2 tablespoons of Tomato Paste
1 teaspoon of fine salt
freshly ground black pepper

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

Nutrition Facts : ServingSize 100 g, Calories 82 cal

ITALIAN VEAL STEW



ITALIAN VEAL STEW image

Categories     Soup/Stew     Beef

Yield 6 Servings

Number Of Ingredients 17

Stew
2 pounds boneless veal shoulder roast , trimmed and cut into 1-inch pieces
Salt and ground black pepper
3 tablespoons olive oil
2 medium onions , cut into 1/2-inch dice
2 medium carrots , peeled and cut into 1/2-inch dice
2 medium celery ribs , cut into 1/2-inch dice
6 medium garlic cloves , minced or pressed through a garlic press (about 2 tablespoons)
2 tablespoons unbleached all-purpose flour
3/4 cup dry white wine
1 1/2 cups low-sodium chicken broth
1(14.5-ounce) can diced tomatoes , drained
2 bay leaves
Gremolata
1 large garlic clove , minced or pressed through a garlic press (about 1 1/2 teaspoons)
2teaspoons lemon zest , minced
1/4cup fresh parsley leaves , minced

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



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

VEAL STEW



Veal Stew image

My aunt gave me this delicious recipe years ago, and it's still my favorite veal dish! This tomato and white wine sauce keeps the meat tender and moist during cooking. Serve over buttered noodles. Hope you enjoy it as much as our family does.

Provided by MNKENNEY

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h40m

Yield 4

Number Of Ingredients 7

4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 pounds veal, trimmed and cubed
1 (8 ounce) can tomato sauce
½ cup white wine
salt and pepper to taste

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.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 6.9 g, Cholesterol 204.1 mg, Fat 25.4 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 6.3 g, Sodium 512.1 mg, Sugar 3.7 g

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

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

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Top Asked Questions

How to make the best beef veal stew?
When you see that the wine has evaporates, add the tomato sauce and the broth. Then, add the potatoes, garlic, thyme, salt and black pepper, simmering for another 20min. then add the green peas. After adding the green peas, leave it cooked for some minutes and serve hot. The Veal can be substituted with beef.
What is Italian veal stew like?
I have been making stews like this Italian veal stew all month long. Veal is a tender cut of protein already without much effort but when it is simmered all day in a mixture filled with veggies, white wine, and broth the veal becomes so tender it quite literally melts in your mouth.
How do you make veal spaghetti sauce?
Add the cubed Veal and let it brown. Add the chopped onions, celery & carrots, letting out the natural water of the vegetables. Then pour in the red wine, leave it evaporate. When you see that the wine has evaporates, add the tomato sauce and the broth.
How to cook veal fillet?
Using paper towels pat dry cubed Ontario veal and season with salt and pepper. Add 1 tbsp of olive oil to the pot of the Dutch oven or heavy-bottomed pot over medium-high heat. Add the veal and brown on all sides. Work in small batches so as not to crowd the veal adding more olive oil as needed to keep the veal from sticking.

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