Classic Italian Veal Spezzatino

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Veal spezzatino features veal chunks stewed with vegetables until tender and flavorful. This 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.

Submitted by Buckwheat Queen
Updated on December 27, 2023
Prep Time:
30 mins
Cook Time:
1 hr 20 mins
Total Time:
1 hr 50 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 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

Directions

  1. Mix together cornstarch, paprika, and pepper in a large bowl. Pat veal chunks dry and toss them with seasoned cornstarch to coat. Transfer coated veal chunks to a plate and set aside leftover seasoned cornstarch.

  2. Heat olive oil in a Dutch oven over medium-high heat. Add veal pieces to the pot, one by one, and cook until browned on all sides. Reduce heat slightly and add onion, carrot, celery, and chile pepper; cook until fragrant, stirring often, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

  3. Pour in broth and wine. Deglaze the pot using a wooden spoon to scrape any browned bits off the bottom. Add potatoes, tomatoes, peas, and bay leaf. Stir and cover.

  4. 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 stew from burning, but don't let it get soupy. Add leftover seasoned cornstarch if stew needs thickening at the end.

Cook’s Note

This dish should not be soupy. It is not a dish to eat in a bowl with a spoon like American stews, but you will need to add water occasionally to keep it from burning.

Nutrition Facts (per serving)

291 Calories
9g Fat
28g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 291
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 9%
Cholesterol 72mg 24%
Sodium 154mg 7%
Total Carbohydrate 28g 10%
Dietary Fiber 5g 16%
Total Sugars 5g
Protein 22g 44%
Vitamin C 24mg 27%
Calcium 45mg 3%
Iron 2mg 10%
Potassium 440mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.