Chef Galati’S Spezzatino Di Vitello (Veal Ste)

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Advanced
Jump To Recipe Print Recipe
A rich, wine-braised Italian veal stew with tender meat, earthy mushrooms, and crispy bacon.
Chef Galati's Spezzatino Di Vitello (Veal Ste recipe image
Chef Galati's Spezzatino Di Vitello (Veal Ste recipe image
Print Recipe

Chef Galati’S Spezzatino Di Vitello (Veal Ste)

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 541.7

Description

This classic Italian spezzatino transforms humble veal shoulder into a luxurious, fork-tender stew. The meat simmers for hours in a robust red wine and stock reduction, absorbing the smoky depth of crispy bacon and the earthy notes of fresh mushrooms. Aromatics like shallots and garlic build a savory foundation, while a touch of Worcestershire sauce adds complexity. The result is a dish with a velvety, rich sauce that clings to every bite of tender veal. It is the perfect comfort food for chilly evenings or a special family dinner. Serve over creamy polenta or buttered egg noodles to soak up every drop of the flavorful jus. Simple ingredients yield an elegant, restaurant-quality meal that feels like a warm embrace.

Ingredients

Directions

  1. Cut the veal shoulder into 1-inch cubes.
  2. In a large saucepot, sauté the diced bacon over medium heat until crisp and browned.
  3. Remove the bacon with a slotted spoon, leaving about 2 tablespoons of drippings in the pot; set bacon aside.
  4. Heat the remaining drippings until hot.
  5. Add the veal cubes in batches, browning on all sides; remove and set aside.
  6. Add minced shallots (or onions) and minced garlic to the pot; sauté for 2 minutes until fragrant.
  7. Stir in the flour and cook for 1 minute to eliminate the raw flour taste.
  8. Return the browned veal to the pot.
  9. Stir in the veal stock, salt, black pepper, 1 1/2 cups of the Burgundy wine, and Worcestershire sauce.
  10. Bring the mixture to a boil.
  11. Reduce heat to low, cover, and simmer gently until the veal is tender, about 1 1/2 hours.
  12. While the veal simmers, melt butter in a skillet over medium heat; add mushrooms and sauté for 3 minutes until browned; keep warm.
  13. During the last 5 minutes of cooking, add the cooked tiny carrots, tiny white onions, sautéed mushrooms, reserved bacon, and the remaining 1/2 cup of wine to the stew.
  14. Spoon the stew into a serving casserole or bowls.
  15. Sprinkle with chopped fresh parsley if desired, and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 541.7kcal
% Daily Value *
Total Fat 25.5g40%
Saturated Fat 9.0g45%
Cholesterol 196.9mg66%
Sodium 643.8mg27%
Total Carbohydrate 0.4g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 71.8g144%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: veal, spezzatino, italian, stew, braised, red wine, bacon, mushrooms, comfort food, dinner, traditional, rich, savory, one pot, slow cook, garlic, shallots, carrots, onions, herbs
Recipe Card powered by WP Delicious