Spezzatino di vitello con piselli (veal stew with spring peas )

Spezzatino vitello con piselli - Remington Group

God Bless Italy – I know this country that has been through plagues, wars and so much more. The country will bounce back, and its glorious food will always lead us back.

Serves 4-6


2 lbs veal stew meat, cut into cubes

½ large onion, finely chopped

Olive oil and 1 knob of butter

Salt and Pepper

1 cup of white wine

1 can of tomato or 2-3 plum tomatoes, roughly chopped

2 cups of beef stock

For the peas:

2 lbs of fresh peas or frozen

½ large onion, finely chopped

A large knob of butter



1. In a large braising pan, sauté the onion gently in the oil and butter make sure it does not brown. Turn heat up and add veal, turning and mixing until completely brown.

2. Add salt and pepper and white wine and let it reduce down.

3. Add tomatoes and simmer. Add beef broth to almost cover veal, cover the pan and lower the heat to as low as possible and simmer until fully tender  – about 1 hour to 1½ hours. If stock gets too low, add a little water during the process.


Sauté the onions until soft, then add peas and simmer until peas are soft. Add broth and simmer until liquid has disappeared – do not overcook the peas!

To serve, spoon stew on plate and add spring peas all over.

Spezzatino di vitello con piselli (veal stew with spring peas )