2 lbs. boneless veal shoulder or chuck
3 oz. oil
1 clove garlic
1 bay leaf
1 tbs. parsley, chopped
1 cup white wine
1/2 lb. ripe tomatoes
2 qts. beef broth
How to make the Veal Stew:
Cut the meat into large regular cubes. Heat the oil in a large, heavy pot. Add a smashed clove of garlic and brown the meat. Add salt and pepper, the bay leaf and a little chopped parsley. Cook for a while, and then splash with white wine. When the wine has evaporated, add the tomatoes, peeled, seeded and chopped. Cook for about 10 mins, then cover the meat with hot broth. Mix the ingredients, cover the pot and cook over low heat for about 2 hours.
Stew is a very common dish in Italian cuisine and is prepared with other meats as well, especially beef. Another variation is to cook the meat without tomatoes. Often, diced potatoes, artichokes, peas or other vegetables are added during the last 30 mins. of cooking. Dried or fresh mushrooms may also be added for extra flavor.
If potatoes are not already in the stew, spezzatino it is usually served accompanied with mashed potatoes or polenta.
In Italy, butcher shops sell meat for stew already cut and prepared. Carne da spezzatino consists of bits and pieces of meat taken from various cuts of veal or beef and is quite inexpensive. Generally, the meat only needs trimming and is ready for cooking.