For a richer flavor, use beef broth instead of vegetable broth. If you don't have white wine, you can substitute with additional broth or a tablespoon of white wine vinegar. Fresh herbs like rosemary or thyme can be added during the simmering process for extra depth of flavor. To make this dish ahead of time, prepare it up to the simmering stage, then cool and refrigerate. Simmer until the veal is tender just before serving. The stew freezes well. Allow to cool completely before transferring to freezer-safe containers.
Classic Italian Veal Spezzatino
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PREP TIME30 mins
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COOK TIME1 hrs 20 mins
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TOTAL TIME1 hrs 50 mins
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SERVING6 People
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VIEWS12
Experience the heartwarming flavors of Italy with this Veal Spezzatino. Tender veal and vibrant vegetables simmer in a rich, savory sauce, creating a comforting and rustic dish that's perfect for a cozy night in. Unlike typical stews, this version maintains a delightful thickness, making it ideal for serving with creamy polenta or mashed potatoes. A culinary journey to the Italian countryside awaits!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol72 mg
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Fiber5 g
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Protein22 g
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Saturated Fat2 g
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Sodium154 mg
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Sugar5 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
In a large bowl, combine cornstarch, paprika, and black pepper. Pat the veal chunks dry with paper towels. Add the veal to the bowl and toss to coat evenly with the seasoned cornstarch mixture. Reserve any leftover seasoned cornstarch. (Prep time: 10 minutes)
02
Step
7 mins
Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the veal pieces in a single layer (work in batches if necessary) and brown on all sides. This should take about 5-7 minutes per batch. Remove the browned veal from the pot and set aside.
03
Step
6 mins
Reduce the heat to medium. Add the minced onion, carrot, and celery to the pot and cook, stirring occasionally, until softened and fragrant, about 5 minutes. Add the minced chile pepper (if using) and crushed garlic; cook for another minute until fragrant.
04
Step
3 mins
Pour in the vegetable broth and white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, deglazing it. Add the potatoes, tomatoes, peas, and bay leaf. Stir to combine.
05
Step
1 hrs 15 mins
Return the browned veal to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently until the veal is fork-tender and the potatoes are cooked through, about 1 hour to 1 hour 15 minutes. Check occasionally and add water, a tablespoon at a time, if the stew becomes too dry. If the stew needs thickening at the end of the cooking time, stir in the reserved seasoned cornstarch.
06
Step
1 mins
Remove the bay leaf before serving. Taste and adjust seasoning as needed. Serve hot with polenta, mashed potatoes, or crusty bread.
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Brielle Rowe
Jun 29, 2025This is now a staple in our house. So comforting and delicious, especially on a cold evening.
Lee Gleason
Jun 29, 2025I added a pinch of red pepper flakes for a little extra heat, and it was delicious. I also used beef broth, as suggested, and it gave the stew a wonderful depth of flavor.
Julien Hartmann
Jun 15, 2025This recipe is fantastic! The veal was so tender, and the sauce was incredibly flavorful. My family loved it!
Ernesto Lubowitz
Jun 14, 2025Easy to follow and the results were amazing. I served it with polenta, and it was a perfect combination. Will definitely make this again!
Ryleigh Moen
May 28, 2025I found this recipe a bit bland, but after adding some fresh herbs and a splash of balsamic vinegar, it was perfect!