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How to Make Classic Italian Veal Spezzatino - A Step-by-Step Guide

Classic Italian Veal Spezzatino is a comforting and hearty stew that is a staple in Italian cuisine. This dish is beloved for its rich flavor, tender pieces of veal, and savory tomato-based sauce. It is a perfect meal for a cozy night in, and it is sure to satisfy even the most discerning of palates.

Veal Spezzatino is a traditional Italian dish that hails from the region of Tuscany. It is often made with veal, a tender and flavorful meat that is perfect for slow-cooked dishes. The st...

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Ingredients

  • 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

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 20 mins
  • Total Time: 1 hr 50 mins
  • Servings: 6

  • 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

    291 cal.

    • Total Fat: 9g
    • Saturated Fat: 2g
    • Cholesterol: 72mg
    • Sodium: 154mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 5g
    • Total Sugars: 5g
    • Protein: 22g
    • Vitamin C: 24mg
    • Calcium: 45mg
    • Iron: 2mg
    • Potassium: 440mg

    Categories

    Stew recipes
    Italian recipes
    Meat recipes
    Main recipes
    Classic recipes