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Veal Stew With Wine
[Spezzatino Di Vitello Al Vino]

Veal Stew With Wine is a comforting and savory dish made with braised veal in a flavorful mixture of wine, vegetables and aromatic herbs.

Veal Stew With Wine [Spezzatino Di Vitello Al Vino]

By Denis Elas The Chef
Print Recipe
Veal Stew With Wine
Veal Stew With Wine is a comforting and savory dish made with braised veal in a flavorful mixture of wine, vegetables and aromatic herbs.
4 from 2 votes
Course: Main Course
Cuisine: Italian
Prep: 20 minutes
Cook: 1 hour 40 minutes
Total: 2 hours

Equipments

Wooden Cutting Board
Wooden cutting board
Le Creuset Round Dutch Oven
Dutch oven
Wooden spoon
Cooking Scale
Digital scale
Measuring Tools
Measuring tools
High-quality cooking knives

Ingredients

The Veal

The Vegetables

  • 1 Tbsp. extra virgin olive oil
  • 1 yellow onion chopped
  • 2 carrots large, peeled and diced
  • 3 garlic clove minced

The Stew

6 servings

Cook Mode

To prevent your phone from sleeping (screen turning off)

Instructions
 

The Preparation

  1. Gather the ingredients.

The Veal

  1. In a plastic bag, put 650 g veal meat, 2 Tbsp. all-purpose flour, 1/4 tsp. salt and 1/4 tsp. freshly ground black pepper. Shake to coat.
  2. In a Dutch pan, heat on medium-high 2 Tbsp. extra virgin olive oil. Add floured veal and brown on all sides, about 8 minutes. Remove veal to a plate.

The Vegetables

  1. While the meal is cooking, dice the 1 yellow onion and 2 carrots and mince 3 garlic clove.
  2. Once the meat is done, in the same Dutch pan, add 1 Tbsp. extra virgin olive oil to pan. Add 1 yellow onion and 2 carrots. Saute until softened and fragrant, about 10 minutes. Add garlic. Saute for another 1 minute.

The Stew

  1. Add 3/4 cup white wine and 1 cup chicken broth, then boil until almost completely evaporated. Add 400 ml finely chopped tomatoes, the 650 g veal meat, 1/4 tsp. thyme, 1/4 tsp. sugar and 1 tsp. capers. The liquid should just reach the top of the meat and vegetables.
  2. Bring to a boil, then cover and reduce heat to low. Simmer for about 1 hour and 30 minutes until veal is very tender. Stir in 1 lemon zest and 3 Tbsp. fresh parsley. Taste and adjust seasonings, adding salt and freshly ground black pepper to taste.
    Veal Stew With Wine

The Serving

  1. Serve hot over noodles, rice, polenta or mashed potatoes. You can sprinkle some of the 3 Tbsp. fresh parsley on it.
    Veal Stew With Wine

Nutrition

Serving: 1 serving | Calories: 293 kcal (15%) | Carbohydrates: 12 g (4%) | Protein: 23 g (46%) | Fat: 14 g (22%) | Sodium: 447 mg (19%) | Fiber: 2 g (8%) | Sugar: 5 g (6%)

Elasdenis.com is written and produced for informational purposes only. While I do my best to provide nutritional information as a general guideline to our readers, I am not a certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

My own adaption of

twokooksinthekitchen.com

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2 Responses

  1. 4 stars
    i mey not bee abel tospel butt i shure ass hel can coock!!!

    abs soludelee delishus!!! the veel was soooo ten durr that it melded im my moth

    the saws wuz soooo sweat cuzuv the whyn and ckarrets

    the hole kichen smeld so gud aftur and i wood com bak too smel it

    byutuful collurs and grate tayst

    i need too gonaow beecuz all theez redd liens rr pisin me off!!!!!

    Reply

    1. 4 stars
      Hi Daniel! The original recipe made the veal not that tender, especially compared to the Veal Stroganoff. So I adjusted and remade the recipe with a similar cooking of the veal as the Stroganoff. It should be really tender now!

4 from 2 votes

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