Veal and potato stew
19 Oct 2015
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.
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Categories
- Meal Type: - Lunch - Main - One Pot - Quick & Easy - Stews - Supper
- Cuisines: - Italian
- Occasions: - Sunday Lunch
- Ingredients: - Beef
- Health and Diet: - Dairy Free - Gluten Free
- Skill Levels: - Easy
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