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Chef Galati's Spezzatino Di Vitello (Veal Stew)

 

13

Yield

6

portions

Prep

15

min

Cook

85

min

Ready

100

min

Trans-fat Free, Good source of fiber
 

Ingredients

¼ pound bacon
, diced
2 pounds veal shoulder
boneless, in 1" cubes
*
2 tablespoons shallots
(or onions)
1 each garlic cloves
medium, minced
3 tablespoons all-purpose flour
2 cups beef stock
(or chicken broth), prefer veal stock if possible
1 teaspoon salt
teaspoon black pepper
*
2 cups red burgundy wine
divided
*
1 ½ teaspoons worcestershire sauce
2 tablespoons butter
½ pound mushrooms
small, fresh
1 can carrots
tiny, drained, (14 to 15 oz. can)
*
1 pound onions
tiny, white, cooked

Directions

Sauté bacon in large saucepot until crisp.

Remove bacon leaving 2 tablespoons drippings in pot; set bacon aside.

Heat drippings until hot.

Add veal, a few pieces at a time; brown on all sides; remove and set aside.

Add shallots and garlic; sauté 2 minutes.

Add flour; cook and stir 1 minutes.

Return veal to pot. Stir in stock, salt, pepper, 1½ cups wine and Worcestershire sauce.

Bring to boiling point. Simmer, covered, until veal is tender about 1½ hours. In skillet melt butter; add mushrooms; sauté 3 mintues, keep warm.

Add carrots, onions, mushrooms, bacon, and remaining wime to stew during last 5 minutes of cooking.

Spoon into serving casserole.

Sprinkle with chopped parsley, if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 342g (12.1 oz)
Amount per Serving
Calories 30553% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 1552mg 65%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 11%
Sugars g
Protein 34g
Vitamin A 5% Vitamin C 18%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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