Veal Stew With Tomato Allspice And Fried Potatoes Recipes

ITALIAN VEAL STEW (SPEZZATINO)

Steps:

• Preheat oven to 300°F.
• Pat the veal dry using paper towels and season on all sides with salt and pepper. If preferred you can use a meat mallet to tenderize each piece before seasoning.
• Add 1 tbsp of olive oil to an oven proof pot with a lid (such as a Dutch oven or heavy bottom pot) and set on medium-high heat. Add the veal to the pot in a single layer and allow it to brown on all sides.
• Once browned, remove from the pot and set aside. Add in remaining 2 tbsp oil along with onions, carrots, celery, and sauté until fragrant. Add in the sliced garlic along with the oregano and let cook for 1-2 minutes.
• Add the veal back to the pot and sprinkle the flour over it. Mix the flour into the meat and veggies and allow it to cook for one minute.
• Add 1/4 cup stock to deglaze the pot. Scrape any brown bits off the bottom. Add the mushrooms if using, and top with remaining chicken broth. Pour in enough so that the veal is barely covered.
• Add the bay leaves along with any other herbs you like (such as thyme, rosemary, or sage), and crushed tomatoes. Mix to combine all ingredients and then cover the pot and place it into the preheated oven for 1½ to 2 hours, or until the sauce is thickened and the meat is fall apart tender.
• Remove the pot from the oven and stir your stew. Ensure you remove the bay leaves and any other spices that aren't edible (such as thyme sticks). Your sauce should be thick like a gravy. If not, you can add 1-2 tsp of potato starch into the pot and stir to thicken your sauce. Taste your stew and adjust salt and pepper seasoning to suit your personal taste or finish with additional flavor boosts (see notes).
• Serve your stew by itself or with some crusty bread, polenta, couscous or mashed potatoes. Bring any leftovers to room temp before storing in the fridge for up to 2 days, or in the freezer for up to 3 months.

ITALIAN VEAL STEW WITH POTATOES | SPEZZATINO RECIPE

Steps:

• With the help of a small food processor, chop the celery, carrot and onion into small pieces and set aside. Then with a sharp knife, cut the veal into 3 cm (1 inch) pieces.
• Flour the pieces of meat and shake them to remove excess flour. Keep them aside. In a large casserole, make a soffritto with the extra virgin olive oil and the chopped vegetables. Cook over low heat until softened and golden, about 2 minutes.
• Add the floured pieces of meat. Cook over high heat for 3 minutes, turning them from time to time until browned all over. Then add the dry white wine. Mix and let it evaporate completely over high heat.
• Add a couple of ladles of hot stock and a pinch of salt. Cover with a lid and reduce the heat. Let the veal stew cook for about 30 minutes over very low heat, taking care to stir it from time to time. While the veal is cooking, peel the potatoes and cut them into fairly regular pieces of about 4 cm (1 1/2 inch).
• Now add the potatoes. Season with salt, freshly ground black pepper and the rosemary. Then add a ladle of hot stock.
• Add two tablespoons of tomato paste. Stir and cook for another 45 minutes. During the cooking, don't stir very often or you risk flaking the potatoes. They must be soft, but still intact. Remove the sprig of rosemary before serving. Italian veal stew with potatoes is ready. Serve it hot

VEAL STEW WITH TOMATO, ALLSPICE AND FRIED POTATOES

Steps:

• In a heavy pot with a lid, heat oil over high heat. Sprinkle meat with salt and pepper and lightly brown on all sides, working in batches if necessary to avoid crowding pan. Remove meat as it is browned. To empty pot, add onion and cook, stirring, until soft and golden. Add spices and cook, stirring, a few seconds, then stir in tomato paste. Pour in 1 cup water and bring to a simmer, scraping up browned bits from bottom of pan.
• Nestle meat into liquid, cover and cook at a bare simmer for at least 2 hours, turning meat every 20 minutes or so, until very soft and tender. Liquid will thicken to a sauce, but if it becomes too thick, add more water a little at a time.
• When meat has cooked for 2 hours, peel potatoes and cut in half first lengthwise and then crosswise into 1/2-inch- thick half-moons. Heat 2 inches oil in another pot to about 375 degrees. Working in batches if necessary to avoid crowding pan, fry potatoes until just golden and cooked through but not soft, about 5 minutes. Drain.
• When sauce is thick and meat is falling apart, stew is done; this may take up to 3 hours. If needed, break meat up with a wooden spoon. Stir in potatoes and mix gently but thoroughly, so that potatoes absorb sauce. Serve hot.

VEAL AND TOMATO RAGOûT WITH POTATOES, CINNAMON, AND CREAM

Steps:

• Place veal in medium bowl. Sprinkle flour over; toss to coat. Shake off excess. Sprinkle veal with salt and pepper. Melt butter with oil in heavy large pot over high heat. Working in batches, add veal and sauté until brown on all sides, about 6 minutes per batch. Transfer to bowl. Add onions and celery to pot; sauté until vegetables begin to soften, about 5 minutes. Return veal to pot. Add wine and bring to boil, scraping up browned bits. Boil until liquid is reduced by half, about 3 minutes. Stir in tomato sauce, 1 cup water, parsley, and cinnamon sticks; bring to boil. Reduce heat to low; cover and simmer 1 hour 15 minutes, stirring occasionally.
• Stir potatoes and cream into stew; season with salt and pepper. Cover; simmer until veal and potatoes are very tender, stirring often and thinning with more water if necessary, about 1 hour. Discard cinnamon sticks and serve.

VEAL STEW WITH POTATOES, TOMATOES AND OREGANO

Steps:

• Preheat oven to 350°F. Heat oil in heavy large pot over medium-high heat. Sprinkle veal generously with salt and pepper. Add veal and onions to pot. Sauté until veal is no longer pink, about 8 minutes. Mix in potatoes and oregano, then tomatoes. Bring stew to simmer. Cover pot; transfer to oven. Bake until veal and vegetables are tender, about 2 hours. Season stew to taste with salt and pepper. Ladle stew into shallow soup bowls and serve.

CLASSIC ITALIAN VEAL SPEZZATINO

Steps:

• Mix cornstarch, paprika, and pepper in a mixing bowl. Pat veal chunks dry and toss them with cornstarch mixture to coat.
• Heat oil in a Dutch oven over medium-high heat. Add veal pieces to the pot, one by one, and brown on all sides. Set aside leftover cornstarch.
• Reduce heat slightly and add onion, carrot, celery, and red chile pepper; cook until fragrant, stirring often, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in broth and wine. Deglaze pot using a wooden spoon to scrape any browned bits off the bottom. Add potatoes, tomatoes, peas, and bay leaf. Stir and cover.
• Bring to a boil, reduce heat, and simmer until veal is fork-tender, potatoes are cooked, and liquid has thickened, about 1 hour. Add some water from time to time to keep the stew from burning, but don't let it get soupy. Add leftover cornstarch if the stew needs thickening at the end.

VEAL STEW

Steps:

• In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
• Add meat to the pot, and brown evenly.
• Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.