Veal Spezzatino (Veal Stew)
This is a dish I grew up eating. A simple stew that is so delicious and easy and to make. The perfect recipe for a cold day, it is warm and hardy.
Veal Spezzatino (Veal Stew)
A simple and hardy dish, perfect for a cold day.
Ingredients
- 2 lbs Veal Stew Meat
- 3 Russet Potatoes
- 1 cup Frozen Peas
- 1 Medium onion, thinly sliced
- 3 sprigs Fresh Thyme
- 1/3 cup White Wine
- 2 1/2 – 3 cups Chicken or Vegetable Broth
- 1/2 cup AP Flour
- 1 tsp Garlic Powder
- Salt & Pepper to taste
Instructions
- Into a dish add flour and season with salt, pepper and garlic powder.
- Dredge the veal in the flour mixture and set aside.
- Peel and dice the potatoes and place in cold water until ready to use.
- Into a large sauté pan or cast iron braising pan, add enough olive oil to coat the bottom of the pan. Sear the veal on all sides, remove from the pan and set aside.
- Into the same pan, add onion and saute until softened. Deglaze the pan with white wine and cook out the alcohol for a few mins. Add the veal back into the pan, along with potatoes, and fresh thyme.
- Add broth until it just covers the meat. Season with salt and pepper if necessary. Cover and cook on low for 45 – 1 hour. The veal is ready when a fork can easily poke through the meat.
- Add the frozen peas and cover. Let it simmer for another 15 mins to allow the peas to cook.
- Serve with a nice piece of bread and enjoy!
