The white veal stew is one of those dishes that smells like home and memories. It’s a simple recipe, passed down from my mom, which I often prepare when I have guests at the table: tender, juicy, and full of flavor, it always wins everyone over at the first taste. What I appreciate the most is that it can be cooked in advance without fear that the meat will become dry: just heat it up a few minutes before serving, and it tastes like it’s freshly made.
It’s a white stew, prepared with a few genuine ingredients: extra virgin olive oil, garlic, rosemary, pepper, a pinch of salt, and a splash of white wine that enhances the flavor of the meat. There are no elaborate sauces or gravies, just the delicacy of the veal that cooks slowly until it becomes soft and fragrant.
A dish within everyone’s reach, ideal for those looking for a traditional and easy recipe but with guaranteed results. With a few steps and a bit of patience, you’ll bring to the table a perfect second course for Sunday or a special dinner with the family.
Before moving on to the recipe, here are other family ideas:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 317.06 (Kcal)
- Carbohydrates 1.37 (g) of which sugars 0.06 (g)
- Proteins 23.52 (g)
- Fat 21.07 (g) of which saturated 7.07 (g)of which unsaturated 8.65 (g)
- Fibers 0.22 (g)
- Sodium 521.35 (mg)
Indicative values for a portion of 138 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs veal (in pieces)
- extra virgin olive oil
- salt
- pepper
- 2 cloves garlic (or 1 large)
- 1 sprig rosemary
- 3/4 cup white wine
Tools
- 1 Small Pot
- 1 Lid
Preparation
Preparing the white veal stew is really simple and accessible to everyone. First, I massage the meat with salt, pepper, a sprig of rosemary, and the garlic cut into large pieces to immediately absorb aroma and flavor. Then I put it in a pot with a couple of tablespoons of extra virgin olive oil and brown it over medium heat, covered, for about ten minutes, stirring occasionally to brown the pieces well on all sides.
When the meat is well browned, I deglaze with the white wine and let it evaporate over high heat for a few minutes. At this point, I lower the heat and continue gentle cooking for about 45 minutes, until the veal becomes very tender. During cooking, a concentrated and fragrant gravy forms, perfect to make the meat juicy and tasty.
If you notice that the cooking base is too dry, you can add a drizzle of oil or a splash of wine; if it is too liquid, just remove the lid and let it reduce for a few minutes. The result will always be an irresistible gravy, ideal for accompanying the meat and making the classic “scarpetta” (mopping up with bread)!
NOTES
The white veal stew is one of those dishes that never disappoints: simple to prepare, tender, and fragrant, perfect to serve with a side of potatoes or seasonal vegetables.
If you prepare it in advance, just remember to gently reheat it just before serving: it will remain soft and flavorful as if it was freshly made.
If you liked the recipe or have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Can I prepare the white veal stew in advance?
Yes, in fact, it’s one of its strengths! You can cook it even the day before and store it in the refrigerator well-covered. When serving, heat it gently.
How to make the stew even more tender?
The secret is to cut the meat into small pieces and let it cook slowly over low heat, without rushing. If needed, you can add a little warm broth or white wine during cooking to keep it moist.
