Name: Veal and potato stew
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 1 celery stick; 1 carrot; 1 onion; 3 sage leaves; 2 sprigs of rosemary; 3 Tbsp olive oil; 1 knob of butter; 2 bay leaves; 1½ kg veal, diced; 1 glass of white wine; 1 litre chicken stock; 1 kg potatoes

Veal and potato stew

19 Oct 2015

by Mamma Nella

Prep Time

10 minutes

Cook Time

50 minutes

Total Time

1 hour

Background

I cook this traditional Italian veal and potato stew (Spezzatino di vitello) regularly for my family because it's very easy to make. We eat it for lunch or supper with some bread.

Ingredients

1 celery stick
1 carrot
1 onion
3 sage leaves
2 sprigs of rosemary
3 Tbsp olive oil
1 knob of butter
2 bay leaves
1½ kg veal, diced
1 glass of white wine
1 litre chicken stock
1 kg potatoes

Instructions

Finely chop the vegetables and the herbs (except the bay leaf).
Heat the oil in a large pot, add the chopped vegetables and the butter.
Sauté under cover until soft then add the diced meat.
Cook until the meat changes colour then add the wine and bay leaf. Let the wine evaporate then add the stock. Bring to the boil then simmer under cover on medium heat.
Meantime wash, peel and dice the potatoes. Add these to the stew after 10 minutes of simmering.
Cook for 15-20 minutes until the potatoes are tender.
Serve with rustic bread.