Spezzatino (Veal Stew) Recipe

ingredients

1 pound veal stew meat, cut into cubes
1 tablespoon flour
1 tablespoon olive oil
1 large red onion, cut into small wedges
1 clove garlic
1 sprig fresh rosemary
OR
1 teaspoon dried rosemary
1/2 cup white wine
1 1/2 cup canned peeled tomatoes
1 cup water
2 medium carrots, peeled and cut crosswise into 1/2" thick slices
1 tablespoon tomato paste
salt
black pepper

directions

In a medium bowl, toss the veal cubes with the flour until the veal is well coated. Heat the oil in a large skillet over medium high heat. Add the veal and cook until it begins to brown, about 5 minutes.

Add onion, garlic and rosemary and cook for about 2 minutes more, just until the onion begins to soften.

Add the white wine, and stir to deglaze the pan, about 2 minutes. Add the tomatoes, 1/3 cup water, carrots, and tomato paste. Cover and reduce heat to the lowest setting.

Cook the stew for 1 to 1 1/2 hours, checking and stirring occasionally, until the meat is soft and fully cooked. Add additional water if needed to keep the stew from drying out. Serve warm.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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