Spezzatino di Vitello
A traditional italian style meat stew served with tender veal chunks, potatoes and peas.
Ingredients
- 1-2 lbs veal stew meat
- 4-5 potatoes
- 2-3 tbs bouillon powder chicken or tomato w chicken
- 1 box pomi crushed tomatoes
- 1 tbsp tomato paste
- 3 large carrots
- 1 yellow onion
- corn starch
- salt, paprika, pepper, and garlic
- 2-3 garlic cloves, smashed
- white wine
- 2 cups frozen peas
Instructions
- Wash 1-2 lbs veal stew meat with vinegar and pat dry.
- Season meat with corn starch, salt, paprika, pepper, and garlic
- In large pot add frying olive oil (not extra virgin) and sauté meat. Set aside once seared nicely.
- Add more oil and sauté 1 chopped carrot and 1 yellow onion and 2-3 garlic cloves, smashed
- Saute for a few min, then add 1 tbsp tomato paste and white wine
- Add oregano and 2-3 tbs bouillon powder
- Add 1 box pomi crushed tomatoes
- Add meat back in and add water
- Bring to a boil then reduce for one hour on low simmer.
- Add 4-5 potatoes and remaining carrots for one more hour, at this point meat should be tender. During the last ten minutes, add 2 cups frozen peas .
- Taste for salt and adjust as necessary