ITALIAN VEAL STEW WITH POTATOES | SPEZZATINO RECIPE
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
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
VEAL STEW
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
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 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
BLUEPRINT FOR VEAL STEW
Steps:
- Preheat the oven to 325 degrees.
- In an oven proof casserole, heat, until very hot, half of the oil. In small batches brown the veal cubes on all sides. When one batch is done, add more oil if you need to and continue to brown until all the veal is done. Discard the fat in the casserole and replace it with the butter. Add the carrot, onion and celery, cover and simmer 5 minutes or until onions are translucent. Add the white wine and boil down for a minute or until alcohol has evaporated. Return the veal cubes to the casserole with garlic and add just enough broth to barely cover the veal. Bring the liquid to a boil, add the bouquet garni, put a buttered piece of parchment or brown paper on top of the meat, then a lid on the casserole and set in the oven. Cook for 1 1/4 to 1 1/2 hours or until the meat is tender.
- Remove casserole from the oven and strain the contents through a sieve and the liquid into another saucepan; discard bouquet garni. Divide solids into 2 batches. Degrease the liquid and boil it down until reduced to 3 cups. Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the other half of the veal to the remaining liquid. Season with salt and pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or potatoes; garnish with parsley.
VEAL STEW WITH POTATOES: THE RECIPE FOR THE GREAT ITALIAN STEW
Veal stew with potatoes is a rich main course to enjoy during a family lunch. It's an Italian recipe also known as spezzatino di vitello usually served with potatoes.
Provided by Cookist
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Peel the onion and slice it coarsely (1).
- Peel and cut the carrot into chunks (2).
- Pour a drizzle of oil into a pan (3).
- Add the vegetables (4) and sauté them gently.
- Meanwhile, peel the potatoes (5) and cut them into cubes.
- Cut the meat into 2 cm chunks on each side (6).
- Flour them lightly (7).
- Add the meat to the sautéed vegetables (8) and brown well on all sides.
- Season with salt (9).
- Flavor with ground pepper (10).
- Simmer with the white wine (11) and let it evaporate.
- Tie the aromas with a kitchen string (12).
- Pour in the hot broth or water (13).
- Add the aromatic herbs bunch (14) and cook for about 20 minutes, until the meat is soft.
- Now add the potatoes (15).
- Remove the aromatic herbs bunch (16) and continue cooking for another 40 minutes; the potatoes should be very soft.
- When cooked, plate and serve (17).
VEAL STEW
This stew is absolute comfort food marinating the richness of a full-bodied red wine with rosemary, garlic and veal. This winning combination results in a hearty stew ideally served over egg noodles.
Provided by Chef mariajane
Categories Stew
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, add cubed veal and season with salt and pepper. Add bay leaves, rosemary, minced garlic and red wine.
- Cover and refrigerate; marinate for at least 1 hour, but preferably overnight.
- Drain veal, reserving marinade in bowl on the side. Dust veal pieces with flour. In a Dutch oven or large ovenproof skillet with fitted lid, heat oil over medium-high heat.
- Working in batches, cook veal until browned on all sides, about 8 minutes per batch. Using a slotted spoon, transfer browned veal to a plate. In same skillet, add sliced garlic and fry until golden brown, about 1 minute.
- Add anchovies, olives, tomatoes and veal along with reserved marinade. Bring to a boil, cover with lid, transfer to a 350F oven and bake for 1 1/2 hours. Skim off any oil collected on top of sauce and stir.
- Serve over egg noodles with a side salad.
VEAL STEW WITH POTATOES, TOMATOES AND OREGANO
Categories Beef Herb Potato Tomato Bake Stew Back to School Spring Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Heat oil in heavy large pot over medium-high heat. Sprinkle veal generously with salt and pepper. Add veal and onions to pot. Sauté until veal is no longer pink, about 8 minutes. Mix in potatoes and oregano, then tomatoes. Bring stew to simmer. Cover pot; transfer to oven. Bake until veal and vegetables are tender, about 2 hours. Season stew to taste with salt and pepper. Ladle stew into shallow soup bowls and serve.
VEAL STEW
Always a hit with my family especially in the fall and winter. I clipped this from a magazine about 20 years ago. Usually buy packages of veal that are marked "veal for stew". Serve with a salad and biscuits.
Provided by PugGrannie
Categories < 4 Hours
Time 3h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In 5-quart Dutch oven, over medium heat, heat butter and oil. Add veal cubes (half at a time); cook over medium heat until cubes are well browned on all sides.
- As they brown, remove to a bowl. Takes about 15-20 minutes in all.
- Return meat to Dutch oven. Add garlic, marjoram, salt, and pepper, stirring until well blended with meat.
- Sprinkle flour over meat, stirring until well blended.
- Gradually stir in chicken broth; bring to boiling, stirring. Reduce heat; simmer, covered, stirring occasionally, 1 hour.
- Add carrot, celery, and potato; simmer, covered, about 20 to 25 minutes, or until vegetables are almost tender.
- Add frozen peas; simmer, covered, 10 minutes, or until meat and vegetables are tender. Sprinkle with parsley.
Nutrition Facts : Calories 336.6, Fat 11.2, SaturatedFat 4.1, Cholesterol 98.1, Sodium 806.6, Carbohydrate 29.8, Fiber 5.5, Sugar 5.2, Protein 28.6
VEAL SHOULDER STEW
Make and share this Veal Shoulder Stew recipe from Food.com.
Provided by ellie_
Categories One Dish Meal
Time 3h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Combine flour, salt and pepper in a baggie and add veal, shaking bag to coat veal.Remove veal from baggie and shake off excess flour.
- In a large skillet, melt butter with oil over medium high heat. Add veal in batches and brown on all sides. Transfer veal to large oven proof dish (I used a 3-quart casserole).
- Using string or twine(or unwaxed dental floss works great) tie celery pieces around herb and bay leaf to make a bouquet garni. Add to veal.
- Add tomatoes, onion and garlic to skillet, and cook over medium low heat for 10 minutes or until onion is tender. Pour over veal.
- Dissolve saffron in 1/4 cup of beef broth and then stir into skillet. Add remaining broth and wine to skillet and simmer 5 minutes. Pour over veal.
- Bake covered for 1 1/2 hours.
- Uncover and bake for 1 hour.
- Discard bouquet garni.
- Serve immediately.
Nutrition Facts : Calories 330.9, Fat 18.4, SaturatedFat 6.7, Cholesterol 134.3, Sodium 643.2, Carbohydrate 6.2, Fiber 1, Sugar 2.2, Protein 30.6
ITALIAN BEEF OR VEAL STEW
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
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
LEMON THYME VEAL STEW WITH POTATOES
This delicious stew needs lots of fresh bread alongside to mop up the juices. It can also be made with pork.
Provided by Irmgard
Categories One Dish Meal
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Sprinkle the veal with the salt and pepper.
- In a large shallow Dutch oven, heat 1 tablespoons of the oil over medium-high heat.
- Brown the veal in batches.
- Remove to a plate and drain any fat in the pan.
- Add the remaining oil to the pan and cook the onions, garlic, thyme and oregano over medium heat, stirring occasionally, until softened, about 3 minutes.
- Sprinkle with 2 tablespoons of the flour and stir to coat.
- Add the wine and chicken broth.
- Bring to a boil, stirring and scraping up any brown bits.
- Return the veal and any accumulated juices to the pan.
- Reduce the heat to medium-low, cover and simmer for 45 minutes.
- Whisk the remaining flour with 2 tablespoons cold water and stir into the stew.
- Add the potatoes and squash.
- Cover and cook for 10 minutes.
- Add the green beans and simmer, covered, until thickened and the vegetables are tender, about 10 minutes.
- Stir in the lemon juice and parsley.
Nutrition Facts : Calories 262.3, Fat 6.5, SaturatedFat 1.1, Cholesterol 48.3, Sodium 557.3, Carbohydrate 29.3, Fiber 4, Sugar 4.1, Protein 15.8
HUNGARIAN VEAL STEW
This is yummy served over mashed potatoes. Boneless chicken or lean pork could be substituted for the veal if desired.
Provided by _Pixie_
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees F.
- Slowly saute bacon, onion, butter and mushrooms until the onions and bacon are lightly browned.
- Remove the bacon, onion and mushrooms with a slotted spoon and place in a baking dish.
- Add the veal to the bacon fat/butter left in the frying pan.
- Brown meat on all sides.
- Remove meat from the frying pan and mix with mixture in the baking dish.
- Add the chicken broth, salt, pepper, paprika and sour cream to the bacon fat in the frying pan.
- Mix well and bring to almost boiling (do not boil).
- When hot pour over meat in baking dish.
- Cover dish with lid or tin foil and bake for 1 hour or until veal is tender.
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- Add olive oil and butter to a pot and place over medium heat. Once the butter has melted, add thinly sliced onion and carrot.
- 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.
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- Add enough water to cover the meat completely and cook in an uncovered pot for 45 to 50 minutes. Once the meat and potatoes are tender, remove the pot from the heat and serve the stew hot.
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