Veal Stew with Potatoes: the recipe for the great Italian stew

Veal stew with potatoes is a rich, tasty main course, perfect to enjoy during a family lunch. It's an Italian recipe also known as spezzatino di vitello that's usually served with potatoes. This dish calls for veal, a meat from a male calves between 6-8 months old. Because of the feeding of grain or grasses, this meat has a delicate and soft texture.

For this recipe, the pieces of meat are browned in a base of aromatic herbs and oil, then left to cook slowly with white wine and vegetable broth. The result is a tender, juicy and super creamy dish, thanks to the addition of diced potatoes which, during cooking , will release some starch.

Long cooking over a low flame with aromatic herbs will give the dish an irresistible aroma and flavor. Its secret lies in the choice of the cut of meat, a tender and delicate rump of veal, and the initial browning in a casserole that will seal all the juices and liquids.

Very easy to make, the veal stew requires only a little patience in cooking, but we are sure that the final flavor will pay off the wait. Like for every traditional recipe, each family keeps its secrets, but all share the same sides with slices of homemade bread perfect to taste the juice at its best.

Tips for the Best Italian Veal Stew

To prevent your Italian veal stew from drying out and getting tough, make sure not to overcook it. Pick a veal piece with your fingers and check if it breaks, that means your vela meat is ready and tender enough.

You can replace white wine with red wine if you want.

In addition to potatoes, you can also add mushrooms or other vegetables.

You can also serve your stew with tasty cornmeal mush or smooth mashed potatoes.

How to store Veal Stew with Potatoes

The veal stew can be stored in the refrigerator, in a special airtight container, for a maximum of 2-3 days.

You can also freeze it if you have used fresh ingredients.

How to make Veal Stew with Potatoes

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.