Italian Veal Stew: Tender Spezzatino with Potatoes

Italian veal stew, often called spezzatino di vitello, is a slow-simmered dish of tender veal, vegetables, herbs, and a savory wine-and-stock sauce. Recipes vary by region and household; this version adds potatoes and peas for a hearty one-pot meal that is especially good with bread for soaking up the sauce.

Ingredients

2 lb (900 g) boneless veal shoulder, cut into 1½-inch (4 cm) cubes
1 tsp (6 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
¼ cup (30 g) all-purpose flour, for a light coating
3 tbsp (45 ml) extra-virgin olive oil
1 medium yellow onion, about 1 cup (150 g), finely chopped
2 medium carrots, about 1 cup (130 g), peeled and diced
2 celery ribs, about ¾ cup (90 g), diced
3 garlic cloves, about 9 g, finely chopped
2 tbsp (30 g) tomato paste
1 cup (240 ml) dry white wine
2 cups (475 ml) low-sodium chicken stock, plus up to ½ cup (120 ml) more if needed
1 bay leaf
2 fresh rosemary sprigs, about 4 inches (10 cm) each
3 fresh thyme sprigs, about 4 inches (10 cm) each
1½ lb (680 g) waxy potatoes, such as Yukon Gold, cut into 1-inch (2.5 cm) chunks
1 cup (150 g) frozen peas
1 tbsp (15 ml) fresh lemon juice
2 tbsp (8 g) chopped fresh flat-leaf parsley
½ cup (50 g) finely grated Parmesan, optional, for serving

Instructions

Prepare the veal and vegetables. Pat the veal dry with paper towels so it browns instead of steaming. Season it with the salt and pepper, then toss with the flour until lightly coated; shake off excess flour. Chop the onion, carrots, celery, and garlic, and cut the potatoes. Tie the rosemary and thyme together with kitchen twine if convenient, or leave the sprigs loose so they can be removed later.
Brown the veal in batches, about 12 minutes total. Heat the olive oil in a heavy Dutch oven or large, deep pot over medium-high heat. When the oil shimmers, add enough veal to cover the base without crowding it. Brown the pieces on several sides, turning as needed, then transfer them to a plate. Repeat with the remaining veal. If the pot looks dry between batches, add a small splash of oil. Browning builds savory flavor; it does not need to cook the pieces through.
Soften the vegetables, about 8 minutes. Reduce the heat to medium. Add the onion, carrots, and celery to the same pot, scraping up the browned bits. Cook, stirring often, until the onion is soft and the vegetables begin to lose their raw edge. Add the garlic and tomato paste and stir for about 1 minute, just until fragrant and the paste darkens slightly. If the bottom starts catching, lower the heat and add a tablespoon of water.
Deglaze and start the braise, about 3 minutes. Pour in the white wine and scrape the base of the pot with a wooden spoon. Let it bubble for about 3 minutes, until reduced slightly and the sharp smell of alcohol has eased. Return the veal and any juices on the plate to the pot. Add the stock, bay leaf, rosemary, and thyme. The liquid should come roughly halfway to two-thirds of the way up the meat; add a little extra stock if needed. Bring just to a gentle simmer.
Simmer until the veal is beginning to turn tender, 55 minutes. Cover the pot, reduce the heat to low, and maintain a steady, gentle simmer rather than a hard boil. Stir once or twice and check that the bottom is not sticking. The veal should be submerged enough to braise but need not be completely covered. For food safety, USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of veal; check a representative piece with a food thermometer, then keep simmering as needed until it is tender. This longer braise is what gives the shoulder its soft texture.
Add potatoes and cook, covered, for 20 minutes. Stir in the potato chunks, making sure they are partly nestled in the liquid. Cover again and simmer gently. After 20 minutes, pierce a potato with a paring knife; it should be nearly tender but still hold its shape. If the stew is becoming too thick before the potatoes are done, stir in a little stock or water.
Finish with peas, about 5 minutes. Stir in the frozen peas and simmer uncovered for 5 minutes, until they are hot and the potatoes are tender. Remove the herb sprigs and bay leaf. Stir in the lemon juice and parsley, then taste the sauce and adjust the salt and pepper. If you prefer a thicker sauce, lift out the meat and vegetables briefly and simmer the liquid uncovered for a few minutes; return everything to the pot.
Rest before serving, 5 minutes. Take the pot off the heat and let the stew stand for 5 minutes so the sauce settles and the temperature evens out. Serve hot, with Parmesan at the table if desired.

Tips

Choose a braising cut. Veal shoulder is a practical choice because its connective tissue softens during a slow simmer. Veal stew meat from the leg can work too, but leaner pieces may become dry if cooked aggressively. Ask for evenly sized cubes so they finish at about the same time.
Keep the simmer gentle. A rolling boil can make veal tough and break potatoes apart. Look for small, occasional bubbles around the edge of the pot. If the stew stops simmering after you add cold potatoes, bring it back slowly rather than turning the heat to high.
Use the flour lightly. A thin coating helps the sauce gain body, but clumps of flour can make it pasty. Shake off excess before browning, and stir well when adding the stock. For a gluten-free version, omit the flour and thicken the finished sauce by simmering it uncovered; it will be a little less velvety.
Adjust the wine thoughtfully. Dry white wine lends gentle acidity and aroma. If you do not cook with wine, replace it with the same amount of stock and add 1 teaspoon (5 ml) lemon juice near the end. The sauce will have a simpler flavor, so taste it before serving and add more lemon only a little at a time.

Serving Suggestions

Serve the stew in warm bowls so the potatoes and tender veal stay hot, spooning plenty of sauce over each portion. Crusty bread is an easy accompaniment and helps catch the wine-and-stock gravy. For a fuller meal, add a simple green salad dressed with olive oil and vinegar, or serve sautéed greens such as spinach or broccoli rabe alongside it.

Because this version already includes potatoes, it does not need another starch, but a modest portion of soft polenta, buttered egg noodles, or mashed potatoes can be welcome if you want extra comfort-food appeal. Keep those sides simply seasoned so they do not compete with the herbs in the stew. A little grated Parmesan and a final scattering of parsley add saltiness and freshness; offer both separately so diners can choose.

Variations

Make it more tomato-forward: Increase the tomato paste to 3 tablespoons (45 g), or stir in ½ cup (120 g) crushed tomatoes with the stock. The sauce will be fruitier and less pale, and may need a few extra minutes uncovered at the end to thicken. Avoid adding a large amount of tomato if you want the wine and veal flavors to stay prominent.

Use mushrooms instead of peas: Brown 8 oz (225 g) sliced cremini mushrooms after the veal, transfer them to a plate, and return them to the pot with the potatoes. Mushrooms bring a deeper, earthier taste. You can also leave out the peas entirely; they are a convenient, familiar addition rather than a requirement for every Italian version.

Choose a different herb profile: Rosemary and thyme give this recipe a woodsy aroma. For a gentler finish, use only thyme and add 1 tablespoon (3 g) chopped parsley at the end. A small strip of lemon zest added during the simmer is another option; remove it before serving so it adds fragrance without making the sauce bitter.

Make a stovetop version without potatoes: Leave out the potatoes and peas, simmer the veal until tender, and serve it over polenta or with bread. Since the pot will contain less solid food, check the liquid level during the braise and add stock if necessary. The timing can vary with the size and cut of the veal, so tenderness, not the clock alone, is the best guide.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large batch among shallow containers so it cools promptly. Covered, the stew keeps for 3 to 4 days in the refrigerator. The potatoes may soften slightly as they sit, but the sauce often tastes more integrated the next day. If you plan to freeze a portion, cool it promptly and freeze it in an airtight, freezer-safe container for up to 3 months for best quality. Thaw overnight in the refrigerator.

Reheat only the amount you need in a covered saucepan over medium-low heat, stirring gently and adding a splash of water or stock if the sauce has thickened. Bring the stew throughout to 165°F (74°C), checking with a food thermometer. You can also microwave an individual serving in a covered microwave-safe bowl, stirring halfway through and checking several spots for 165°F (74°C). Avoid repeated cycles of cooling and reheating; portioning leftovers before storage makes that easier.

Frequently Asked Questions

What cut of veal is best for stew?
Veal shoulder is a dependable choice because it becomes tender during a moist, slow braise and has enough connective tissue to enrich the sauce. If your butcher sells cubes labeled veal stew meat, ask which cut they come from. Leg meat is leaner and may need less time, so begin checking it for tenderness earlier.

Can I make Italian veal stew without wine?
Yes. Replace the cup of wine with 1 cup (240 ml) stock, then add about 1 teaspoon (5 ml) lemon juice near the end for brightness. The flavor will be less layered than with wine, but the stew will still be savory. Do not pour the lemon juice in at the beginning; its fresh acidity is more useful as a finishing adjustment.

Why is my veal still tough after simmering?
Veal shoulder can remain chewy until its connective tissue has had enough time to soften. Keep the pot at a gentle simmer and continue cooking in 10- to 15-minute intervals, checking a piece each time. If the liquid is boiling vigorously, lower the heat. A lean cut can become dry rather than tender, which is why a braising cut matters.

Can I prepare the stew ahead?
Yes. Make it a day ahead, cool it promptly, and refrigerate it in a covered container. Reheat gently to 165°F (74°C) before serving. If you know you are making it ahead, you can cook the potatoes just until tender rather than letting them soften further; stir carefully during reheating to keep the chunks intact.

Can I make it in a slow cooker?
Yes, but brown the veal and soften the vegetables in a pan first for better flavor. Transfer them to the slow cooker with the wine, stock, herbs, and tomato paste. Cook until the veal is tender, then add potatoes for the final 1½ to 2 hours and peas for the final 20 to 30 minutes, following your cooker’s settings. Slow cookers vary, so check tenderness and liquid level rather than relying on an exact finish time.

Is this the only traditional Italian version?
No. Spezzatino refers broadly to a stew of bite-size pieces, and ingredients vary by region and household. Some versions include tomatoes, mushrooms, or different herbs; others are served without potatoes and paired with polenta or bread. This recipe is one practical Italian-inspired approach, not a claim that every version follows the same formula.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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