Italian Veal Stew with Potatoes

Name: Italian Veal Stew with Potatoes
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 serving
Ingredients: 600 g veal; 500 g potatoes; 1 carrot; ½ tick celery; 1 onion; ½ cup dry white wine; 500 ml broth; 2 prigs rosemary; 6 tablespoons olive oil; 2 tablespoons flour; 2 tablespoons tomato paste; 1 teaspoon salt; black pepper

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Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings
4
Calories
567 kcal
Course
Main Course
Cuisine
Italian

Italian Veal Stew with Potatoes

Iris Warren

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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!

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Ingredients

Servings

600 g veal - 1.3 pound of stewing veal
500 g potatoes - 1.1 pound
1 carrot - small
½ tick celery
1 onion - small
½ cup dry white wine
500 ml broth - 2 cups of meat broth or vegetable broth
2 prigs rosemary
6 tablespoons olive oil - extra virgin
2 tablespoons flour
2 tablespoons tomato paste - optional
1 teaspoon salt
black pepper - to taste

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Instructions

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.
Finally 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 ½ inch).
Now add the potatoes. Season with salt, freshly ground black pepper and the rosemary. Then add a ladle of hot stock.
At this step, if you want to give an extra touch of color and flavor, 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 Information

Show Details

Serving 100g Calories 567kcal (28%) Carbohydrates 33g (11%) Protein 33g (66%) Fat 31g (48%) Saturated Fat 7g (35%) Polyunsaturated Fat 3g Monounsaturated Fat 19g Cholesterol 123mg (41%) Sodium 1289mg (54%) Potassium 1208mg (35%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 2961IU (59%) Vitamin C 29mg (32%) Calcium 58mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 567 kcal

% Daily Value*

Serving	100g
Calories	567kcal	28%
Carbohydrates	33g	11%
Protein	33g	66%
Fat	31g	48%
Saturated Fat	7g	35%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	19g	95%
Cholesterol	123mg	41%
Sodium	1289mg	54%
Potassium	1208mg	26%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	2961IU	59%
Vitamin C	29mg	32%
Calcium	58mg	6%
Iron	3mg	17%