Italian Stew Recipes

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BONNIE'S ITALIAN STEW



Bonnie's Italian Stew image

Bonnie is a lady I met in Pittsburgh, PA and this recipe is based on her enthusiastic description of a family favorite passed down to her. It's meat and potatoes Italian style - meatballs and potatoes in red sauce with green beans. YUM-O! Bonnie cooks the meatballs as dumplings in in sauce. I brown mine a bit in the oven first to make them a little more stable for a make ahead meal - they won't break up as easily with a crust on them when you reheat them.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 23

Whole milk, enough to just cover bread
Two 1-inch slices good-quality white bread, crust trimmed
1 1/2 pounds ground beef
About 1/2 cup grated pecorino cheese or Parmigiano-Reggiano
About 3 tablespoons EVOO
1 teaspoon fennel seed
1 teaspoon crushed red pepper flakes
2 to 3 cloves garlic, grated or finely chopped
1 large egg
A generous handful fresh flat-leaf parsley, finely chopped
Salt and freshly ground black pepper
Olive oil cooking spray
2 tablespoons EVOO, plus more for serving
4 cloves garlic, thinly sliced
2 medium onions, chopped1 fresh bay leaf
Salt and freshly ground black pepper
3 tablespoons tomato paste
1 to 2 cups beef stock
Two 28-ounce cans Italian tomatoes
A handful fresh basil leaves, torn
2 pounds small to medium white or red skinned potatoes, cubed
12 ounces green beans, trimmed and cut into thirds on an angle
Grated Parmigiano-Reggiano or pecorino cheese for serving

Steps:

  • Preheat the oven to 450 degrees F.
  • For the meatballs:
  • Pour the milk over bread and soak to soften.
  • Place the meat in a mixing bowl and add the cheese, EVOO, fennel, crushed red pepper, garlic, egg, parsley, salt and pepper.
  • Squeeze the excess milk from the bread and crumble into crumbs as you add it to the meat. Combine the meatball mix and roll into 2-inch balls. Place the meatballs on nonstick baking sheet sprayed with olive oil spray and roast until browned but not fully cooked, 10 to 12 minutes.
  • For the stew:
  • Meanwhile, heat the EVOO in a large Dutch oven over medium heat. Add the garlic, onions and bay, and season with salt and pepper. Cook until translucent, stirring occasionally, 10 to 15 minutes. Then add the tomato paste and stir until fragrant. Add the beef stock and tomatoes, then break up the tomatoes with a potato masher. Add the basil, potatoes and meatballs and bring to a boil. Reduce the heat back to medium, partially cover and cook 10 minutes. Add the green beans and cook 7 to 8 minutes more.
  • Serve, or cool completely and store for make-ahead meal. Reheat over a medium-low flame, partially covered, stirring occasionally (or reheat in a 325 degree F oven) until sauce is bubbly.
  • To serve, top shallow bowls of stew with cheese and an extra drizzle of EVOO.

ITALIAN BEEF STEW



Italian Beef Stew image

A rustic Italian Beef Stew Recipe in red wine gravy, with mushrooms, fire roasted tomatoes carrots and potatoes. Italy in a pot!

Provided by Florentina

Categories     Main Dishes

Time 2h45m

Number Of Ingredients 18

3 1 /2 lb chuck roast beef (cut into 1 inch cubes)
3 tbsp olive oil
10 cloves garlic
1 medium onion (diced)
2 1/2 c red wine
3 - 4 c water
15 oz fire roasted tomatoes (-diced)
4 cloves whole
1 bunch thyme
1 leaf bay
1 sprig sprig
1 large carrot (-diced)
1 bunch small rainbow carrots ((tops discarded))
4 golden potatoes (diced (gnocchi or polenta))
8 oz portobella or wild mushrooms
1 bunch scallions or spring onions
2 tsp sea salt + more to taste
3 tbsp flour (all purpose)

Steps:

  • Preheat your oven to 350"F
  • In a large cast iron dutch oven add a lug of olive oil and sear the garlic cloves until golden all over. Transfer to a plate.
  • Add the onion to the pan and saute until it starts to caramelize, about 15 minutes.
  • Then add the beef cubes to the pot with the onions and sprinkle with the flour over the top. Toss to coat well all over and cook for a few minutes.
  • Add the thyme, rosemary, bay leaf and cloves to the pot together with the red wine.
  • Bring everything to a gentle simmer and add the garlic cloves back to the pot. Cook for 10 minutes until the wine has reduced a little.
  • Stir in the fire roasted tomatoes, sea salt and the water. Cover with a tight lid and transfer to the preheated oven for 2 hours.
  • After 2 hours have passed, carefully add chopped carrots, rainbow carrots, potatoes and mushrooms to the stew, give it a gentle stir, cover and cook another 25 to 30 minutes until the potatoes and carrots are cooked through and the meat falls apart when stabbed with a fork.
  • Meanwhile clean the scallions and cut them in half. Drizzle with a little bit of olive oil and a pinch of sea salt. Toss to coat and pan sear them in a cast iron skillet until nice golden charr marks form. About 3 minutes.
  • Ladle the beef stew into bowls, sprinkle with the parsley and a nice drizzle of extra virgin olive oil. Divide the scallions between bowls and serve hot with lots of crusty garlic bruschetta to soak up all the gravy.

EASY ITALIAN STEW



Easy Italian Stew image

Get the dinner entrée on the table quickly with our Easy Italian Stew! Hearty sausage comes together with veggies, beans, and more in this Italian stew.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings, 1 cup each

Number Of Ingredients 7

2 Tbsp. KRAFT Zesty Italian Dressing
1 lb. Italian sausage
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1 can (15 oz.) cannellini beans, rinsed
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup elbow macaroni, uncooked
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Heat dressing in large saucepan on medium heat. Add sausage; cook 8 to 10 min. or until done, stirring occasionally to break into small pieces. Drain.
  • Add broth, stir-fry vegetables, beans and tomatoes; bring to boil. Stir in macaroni; simmer on medium heat 8 to 10 min. or until macaroni is tender, stirring occasionally.
  • Top with cheese.

Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 19 g

ITALIAN BEEF STEW



Italian Beef Stew image

Looking for a heartwarming meal-in-one on a nippy autumn evening? Try this hearty stew from Margaret Peschke in Hadley, New York. Cube steak makes it quick and economical. Tip: Combine leftover onion soup mix with 1-1/2 cups sour cream for a tasty dip, or with 3 cups water for soup.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 2 servings.

Number Of Ingredients 11

3/4 pound beef cube steak, chopped
1 cup water
1 can (8 ounces) tomato sauce
1 small potato, peeled and cubed
1/2 cup sliced fresh carrot
1/2 small onion, cut into thin wedges
1/2 small sweet red pepper, chopped
1 tablespoon onion soup mix
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/2 cup frozen peas

Steps:

  • In a large saucepan coated with cooking spray, brown meat over medium heat for 5 minutes. Stir in the water, tomato sauce, potato, carrot, onion, red pepper, soup mix, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. , Stir in peas; simmer 5-10 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 360 calories, Fat 6g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 784mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 6g fiber), Protein 44g protein.

ITALIAN-STYLE BEEF STEW



Italian-style beef stew image

An easy, superhealthy stew full of vitamin C

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 8

1 onion, sliced
1 garlic clove, sliced
2 tbsp olive oil
300g pack beef stir-fry strips, or use beef steak, thinly sliced
1 yellow pepper, deseeded and thinly sliced
400g can chopped tomato
sprig rosemary, chopped
handful pitted olives

Steps:

  • In a large saucepan, cook onion and garlic in olive oil for 5 mins until softened and turning golden. Tip in the beef strips, pepper, tomatoes and rosemary, then bring to the boil. Simmer for 15 mins until the meat is cooked through, adding some boiling water if needed. Stir through the olives and serve with mash or polenta.

Nutrition Facts : Calories 225 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 0.87 milligram of sodium

ITALIAN STEW



Italian Stew image

Such a hearty dish, this is the ultimate beef stew. It's full of fresh chopped veggies that give this better flavor than other stews. Browning the beef first helps to make it super tender. What puts this recipe over the top, is the Italian sausage. When it cooks in the slow cooker, all the flavors from the veggies, beef, sausage,...

Provided by Cookie Netta

Categories     Vegetable Soup

Time 4h20m

Number Of Ingredients 22

3 medium turnips
4-5 medium redskin potatoes, cut in quarters
2 medium red or Spanish onions. diced
3-4 stalk(s) celery, diced
3 stalk(s) carrots, clean and wash, cut in slices or 1/2" thick
1 medium red pepper, diced
1 medium green pepper, diced
1 bag(s) frozen corn, 12 oz
1 bag(s) frozen sweet peas, 12 oz
1 tsp Italian season
1-2 large bay leafs
1 clove fresh garlic, chopped
1 tsp ground basil, dried
1/2 tsp thyme, dried
1 Tbsp olive oil, extra virgin
1/2 tsp powdered garlic
1 1/2 tsp each salt and pepper
1 can(s) Hunts tomato sauce, large
1 can(s) tomato paste
4 lb beef chunks, extra lean
2-4 links of Italian sweet sausage cut into chunks
1 qt beef broth

Steps:

  • 1. This recipe makes a lot of soup. You'll need at least a 14 quart slow cooker. Clean and wash all the vegetables.
  • 2. Begin to cut and dice turnips, onions, celery, potatoes, carrots, green and red pepper, put aside.
  • 3. Clean and soak beef chunks in water with 1 to 2 cups of white vinegar, for about 20 mins.
  • 4. Afterward, fry the beef chunks into a 10' skillet with a tablespoon of olive oil or more, until medium-rare. Add salt and pepper to taste along with a garlic powder sprinkle.
  • 5. Then put this first into the slow cooker.
  • 6. Then dice up fresh garlic and place it in the slow cooker. Add all your diced vegetables and frozen vegetables along with the seasonings.
  • 7. Add tomato sauce, then mix well.
  • 8. Then add tomato paste and mix well.
  • 9. Add your bay leaf to it along with a 1/3 cup of olive oil extra virgin. Also add the semi-cooked Italian sweet sausage.
  • 10. Add the quart of beef broth.
  • 11. Slow cook the stew for 3-5 hours in your Crock Pot. Be sure to stir in between cooking times.
  • 12. This Italian Stew recipe can be served with a large salad of any kind, along with Italian bread that gives the finishing touches of the meal. Enjoy!

SAVORY ITALIAN STEW



Savory Italian Stew image

My niece shared this recipe with me, and whenever I've served it, I get requests for the recipe. The sausage, tortellini, tomatoes, zucchini and herbs make it different from typical stews featuring meat and potatoes. It's a hearty one-dish meal that's simple to prepare.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 14

1 pound bulk Italian sausage
1 small onion, chopped
1 garlic clove, minced
3 cups beef broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1 medium carrot, thinly sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1 package (9 ounces) refrigerated cheese tortellini
1 small zucchini, sliced
1/3 cup chopped green pepper
2 tablespoons minced fresh parsley
Grated Parmesan cheese

Steps:

  • In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink and onion is tender. Drain. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, tomato sauce, carrot, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Gently stir in the tortellini, zucchini, green pepper and parsley. Cover and simmer for 20-25 minutes or until tortellini is tender. Serve with cheese.

Nutrition Facts : Calories 233 calories, Fat 11g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 919mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.

CROCK POT ITALIAN BEEF STEW



Crock Pot Italian Beef Stew image

Easy, rustic Italian Beef Stew made right in your crock pot or slow cooker! Only a few minutes to prep this comforting meal.

Provided by The Mediterranean Dish

Categories     Entree

Time 5h15m

Number Of Ingredients 14

3/4 cup all-purpose flour
1 1/2 tbsp garlic powder
Salt and freshly ground pepper
1 1/2 lb beef chuck roast, fat-trimmed, and cut into roughly 1 1/2 inch cubes
Private Reserve extra virgin olive oil
1 large red onion, cut into large pieces
6 garlic cloves, chopped
4-5 large rainbow carrots (about 12 oz), cut into large pieces
1 cup red wine
2 cups vegetable broth
28 oz can whole peeled tomato
4-5 sprigs fresh thyme
2 sprigs fresh rosemary
16 oz white or cremini mushrooms, cleaned and sliced

Steps:

  • Mix the flour and garlic powder together.
  • Pat the meat dry and season with salt and pepper. Dredge the meat into the flour mixture to coat.
  • In a large cast-irons skillet, heat 2 tbsp olive oil. Brown the meat deeply for about 3-4 minutes on each side; crust should form. Remove from heat.
  • Now, place the browned meat in the bottom of a large crock pot. Add the remaining ingredients except the mushrooms. Stir with a wooden spoon.
  • Cover the crock pot and cook on high for 4 1/2 hours. Add the sliced mushrooms. Cover and cook for another 30 minutes or so.
  • Enjoy with your favorite Italian bread or even homemade challah!

EASY ITALIAN STEW



Easy Italian Stew image

A recipe from Kraft Food & Family. this is a delicious stew inspired by the hearty italian flavors of minestrone.

Provided by Concoctionista

Categories     Stew

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

2 tablespoons Italian dressing
1 lb Italian sausage
2 (14 1/2 ounce) cans chicken broth
1 (16 ounce) bag stir fry vegetables
1 (15 ounce) can cannellini beans, rinsed and drained
14 1/2 ounces Italian-style diced tomatoes, undrained
1 cup macaroni, uncooked
1 cup mozzarella cheese, shredded

Steps:

  • heat dressing in saucepan on medium heat.
  • add sausage and cook 8-10 minutes, stirring occasionally and breaking up sausage.
  • add broth, veggies, beans and tomatoes.
  • bring to boil.
  • stir in macaroni.
  • reduce heat to medium & simmer 8-10 minutes.
  • ladle into 8 bowls and top with cheese.

Nutrition Facts : Calories 401.3, Fat 20.8, SaturatedFat 7.7, Cholesterol 43.4, Sodium 1294.7, Carbohydrate 29.9, Fiber 4.5, Sugar 3.6, Protein 23.5

ITALIAN BEEF STEW



Italian Beef Stew image

A must try stew recipe! It's packed with pieces of tender beef and loaded with hearty veggies, plus you love the classic, comforting Italian flavors here.

Provided by Jaclyn

Categories     Soup

Time 4h55m

Number Of Ingredients 21

3 celery ribs (, chopped into 1/2-inch thick pieces (1 1/2 cups))
1 large yellow onion (, diced)
4 cloves garlic (, finely minced)
5 Tbsp olive oil (, divided)
2 1/2 lbs beef shoulder (, chuck roast or rump roast, trimmed of fat and cut into 1-inch pieces)
1/3 cup all-purpose flour
salt and freshly ground black pepper
4 cups low-sodium beef broth
1 Tbsp red wine vinegar
2 (15 oz) cans diced tomatoes
1 tsp dried oregano
1 tsp dried thyme
3/4 tsp dried rosemary (, crushed)
1/2 tsp dried marjoram
2 bay leaves
8 oz cremini mushroom (, sliced (optional))
4 medium carrots (, chopped into 1/2-inch thick pieces (2 cups))
1 1/2 lbs Russet potatoes (, peeled and diced into 1-inch pieces)
3 Tbsp chopped fresh basil
3 Tbsp chopped fresh parsley
Parmesan or Romano cheese (, for serving (optional))

Steps:

  • Heat 1 Tbsp olive oil in a large enameled cast iron pot over medium-high heat. Once hot add celery and onion and saute 4 minutes. Add garlic and saute 1 minute longer. Pour mixture into a heat proof bowl and set aside.
  • Place beef in a large resealable bag, add flour and season with salt and pepper (about 1 tsp salt and 1/2 tsp pepper). Seal bag and toss well to evenly coat beef in flour.
  • Return pot to medium-high heat, add remaining 3 Tbsp olive oil. Once oil is hot add half of the beef and cook tossing occasionally until beef has browned, about 4 - 5 minutes.
  • Transfer browned beef to a plate then add another 1 Tbsp oil to pot and add remaining half of the beef and brown.
  • Slowly add 1 cup broth and then add red wine vinegar and beef on plate and cook, stirring frequently while scraping bottom of pan to loosen browned bits on bottom, until sauce has thickened.
  • Add remaining 3 cups beef broth, diced tomatoes, oregano, thyme, rosemary, marjoram, bay leaves, mushrooms and sauteed veggie mixture. Bring mixture just to a boil, stirring frequently. Season with salt and pepper to taste.
  • Reduce heat to low, cover pot and simmer 1 1/2 hours, stirring occasionally. Add potatoes and carrots and cook about 1 1/2 longer until beef and veggies are very tender.
  • Serve warm sprinkled with fresh basil and parsley and parmesan if desired.

Nutrition Facts : Calories 550 kcal, Carbohydrate 37 g, Protein 48 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 131 mg, Sodium 664 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

NORTHERN ITALIAN BEEF STEW



Northern Italian Beef Stew image

This hearty beef and vegetable stew that can be made in the slow-cooker is a family favorite. It is also the backbone for an excellent beef soup, if you actually find yourself with leftovers.

Provided by Karen Barris Calabro

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 4h50m

Yield 8

Number Of Ingredients 16

2 tablespoons olive oil
2 pounds lean top round, trimmed and cut into 1-inch cubes
2 large sweet onions, diced
2 cups large chunks of celery
4 large carrots, peeled and cut into large rounds
1 pound crimini mushrooms, sliced
2 tablespoons minced garlic
2 cups dry red wine
4 large tomatoes, chopped
1 ½ pounds red potatoes (such as Red Bliss), cut into 1-inch chunks
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon dried marjoram
½ teaspoon dried sage
1 quart beef stock
2 cups tomato sauce

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
  • Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
  • Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
  • Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
  • Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

Nutrition Facts : Calories 475.7 calories, Carbohydrate 34.4 g, Cholesterol 102 mg, Fat 10.2 g, Fiber 7.2 g, Protein 49.9 g, SaturatedFat 2.7 g, Sodium 500.5 mg, Sugar 11.3 g

AUNT RITA'S ITALIAN STEW



Aunt Rita's Italian Stew image

I love this recipe that my Aunt Rita makes! It's easy and very soul warming. It goes well over rice, egg noodles, pasta, mashed potatoes, or by itself with garlic bread on the side. For a vegetarian option or vegetable side dish option, just omit the sausage. Use spicy sausage if you like it hot.

Provided by Jennifer Collins

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 9

1 pound mild Italian sausage links, cut into 1-inch pieces
1 cup chopped onion
1 tablespoon minced garlic
2 yellow summer squash, thinly sliced
2 zucchini, thinly sliced
2 carrots, thinly sliced
2 cups sliced fresh mushrooms
2 (14.5 ounce) cans Italian-style stewed tomatoes
2 tablespoons grated Parmesan cheese

Steps:

  • Cook the sausage with onion and garlic in a large, deep skillet or pot over medium heat, until the meat is browned, 10 to 15 minutes, stirring frequently. Mix in the summer squash, zucchini, carrots, mushrooms, and stewed tomatoes, reduce heat to medium-low, and bring the mixture to a simmer. Cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Sprinkle with Parmesan cheese, and serve.

Nutrition Facts : Calories 269.9 calories, Carbohydrate 20.7 g, Cholesterol 31.2 mg, Fat 15.1 g, Fiber 3.7 g, Protein 14.3 g, SaturatedFat 5.3 g, Sodium 967.8 mg, Sugar 13 g

EASY THICK ITALIAN BEEF STEW



Easy Thick Italian Beef Stew image

This Italian Beef Stew is thick and chunky, full of big pieces of Beef and lots of fresh vegetables. All simmered together in a deliciously spiced Italian Sauce.

Provided by Rosemary Molloy

Categories     Main Course

Time 1h5m

Number Of Ingredients 13

1 lb stewing beef
3/4 cup tomato puree (passata)
2 1/2 cups broth (vegetable or beef)*
1/2 teaspoon salt
1 teaspoon basil
1 teaspoon oregano
1 bay leaf
1-2 cloves of garlic sliced
2 tablespoons olive oil
1 1/2 cups peas (frozen)
2 medium potatoes chopped
2-3 medium/large carrots chopped
1-2 dashes hot pepper flakes (optional)

Steps:

  • Dredge the beef chunks well in flour.
  • In a large pot add 2 tablespoons olive oil, the beef chunks and brown on all sides.
  • Add the garlic, tomato puree, salt, basil, oregano, bay leaf, hot pepper flakes, broth, carrots, peas and potatoes cover and bring to a boil on medium-high heat, lower heat to low, slightly uncover and simmer for approximately 45-60 minutes, stirring occasionally (more time if needed, until veggies are tender).
  • Uncover, raise heat, cook until desired thickness. Serve immediately with Italian crusty bread. Enjoy!

Nutrition Facts : Calories 421 kcal, Carbohydrate 13 g, Protein 23 g, Fat 30 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 81 mg, Sodium 1046 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 16 g, ServingSize 1 serving

ITALIAN VEAL STEW WITH POTATOES | SPEZZATINO RECIPE



Italian Veal Stew with Potatoes | Spezzatino recipe image

Veal Stew with Potatoes (Spezzatino) is a classic Italian stew, a winter rustic confort food. Spezzatino recipe is a tasty complete meat recipe: tender veal cubes cooked slowly with the potatoes in stew. The result is a luscious rich creamy stew. Just the aroma, while it's cooking, is enough to make your mouth water! The best veal stew is simmered with vegetables, potatoes, white wine and rosemary until the meat is incredibly tender. You can even use this recipe to make Beef stew, which however needs to be cooked longer then veal.

Provided by Recipes from Italy

Categories     meat recipes

Time 1h30m

Yield 4

Number Of Ingredients 13

600 g (1,3 pound) of stewing Veal
500 g (1,1 pound ) of potatoes
1 small carrot
1/2 stick of celery
1 small onion
1/2 cup of dry white wine
500 ml (2 cups) of meat or vegetable stock
2 sprigs of rosemary
6 tablespoons of Extra virgin olive oil.
2 tablespoons of all-purpose flour
2 tablespoons of Tomato Paste
1 teaspoon of fine salt
freshly ground black pepper

Steps:

  • With the help of a small food processor, chop the celery, carrot and onion into small pieces and set aside. Then with a sharp knife, cut the veal into 3 cm (1 inch) pieces.
  • Flour the pieces of meat and shake them to remove excess flour. Keep them aside. In a large casserole, make a soffritto with the extra virgin olive oil and the chopped vegetables. Cook over low heat until softened and golden, about 2 minutes.
  • Add the floured pieces of meat. Cook over high heat for 3 minutes, turning them from time to time until browned all over. Then add the dry white wine. Mix and let it evaporate completely over high heat.
  • Add a couple of ladles of hot stock and a pinch of salt. Cover with a lid and reduce the heat. Let the veal stew cook for about 30 minutes over very low heat, taking care to stir it from time to time. While the veal is cooking, peel the potatoes and cut them into fairly regular pieces of about 4 cm (1 1/2 inch).
  • Now add the potatoes. Season with salt, freshly ground black pepper and the rosemary. Then add a ladle of hot stock.
  • Add two tablespoons of tomato paste. Stir and cook for another 45 minutes. During the cooking, don't stir very often or you risk flaking the potatoes. They must be soft, but still intact. Remove the sprig of rosemary before serving. Italian veal stew with potatoes is ready. Serve it hot

Nutrition Facts : ServingSize 100 g, Calories 82 cal

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Calories 538 per serving


ITALIAN STEW | WHAT'S COOKIN' ITALIAN STYLE CUISINE
2019-10-31 Directions for making Meat or Vegetable Italian Stew: In a large crockpot or saucepan around 5 quarts, add 3 tablespoons of olive oil, and garlic on the bottom. Add the sauce and all the vegetables you are using. Add sauteed meat next or omit for all vegetable stews. Add the sauce and wine, water, herbs, and spices.
From whatscookinitalianstylecuisine.com
Estimated Reading Time 6 mins


ITALIAN BEAN STEW - EASY EVERYDAY RECIPE - THE PLANT BASED ...
2022-02-02 Italian bean stew on couscous How to make Italian bean stew Start with a soffritto. To make any stew taste delicious it’s good practice to start with a flavor base of onion, celery, and carrots.. To a large pan, add 2 tablespoons of extra virgin olive oil and turn the heat on to medium.. While the oil heats up, peel and cut 1 large red onion in half.Cut some horizontal …
From theplantbasedschool.com


ITALIAN SEAFOOD STEW RECIPE | EATINGWELL
Just before serving, add fish and shrimp to the simmering stew and cook, covered, just until the fish is opaque in the center, 3 to 5 minutes. Stir in the reserved mussels and heat through, about 1 minute. With a slotted spoon, remove solids to a bowl and cover to keep warm. Stir 3 tablespoons parsley, breadcrumbs and the remaining 1 tablespoon oil into the sauce. Simmer until the …
From sixthaxis.of.dyndns.info


THIS EASY ITALIAN STEW IS MY NEW FAVORITE PANTRY STAPLE ...
2022-01-31 Also perfect. In 2018, Food & Wine named this recipe, which swaps in canned chickpeas for the pasta you'd normally find in pomodoro sauce, one of its best. "It's an amazing one-pan dish that's packed with richness but doesn't take a long time to make," said Robbins, who tops it with Parmesan and chopped basil.
From mccormick.com


ITALIAN TRIPE STEW RECIPES
Italian Tripe Stew Recipe sharerecipes.net. 6 hours ago Italian Tripe Stew Recipe Tastycraze.com. 7 hours ago Added the tripe to the pressure cooker and boil for 30 minutes. The onion, carrots and garlic are finely cut and fried until golden in preheated oil. The tomatoes are cut into large cubes and added to the other products in the pot and left to stew.Add the chopped …
From tfrecipes.com


ITALIAN FISH STEW RECIPE | EATINGWELL
This shrimp and fish stew recipe can be made with cod or sea bass fillets. Serve the Italian fish stew with crostini or toast to sop up all the liquid.
From asparagus.recipes.does-it.net


622 EASY AND TASTY ITALIAN STEW RECIPES BY HOME COOKS ...
Italian stew recipes (622) Chicken arrabbiata stew with parmesan dumplings. Oil (I use rice bran, but vegetable is fine) • large white onions, finely chopped • large chicken breasts, diced into chunks • heaped tsp garlic paste • chilli flakes • sun dried tomato paste • hot water • chicken stock pots or stock cubes 1 hr; 4-6 people; Siobhan Linehan Polenta Beef Casserole. water ...
From cookpad.com


ITALIAN FISH STEW FROM STANLEY TUCCI | CNN TRAVEL
2022-02-02 Stir in 3 cups water and season the sauce with salt. Bring to a slow simmer over low heat. Cook to thicken and reduce the sauce, about 20 …
From cnn.com


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