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Veal stew with potatoes

Sicilian recipe for a simple and tasty second course of meat

by Ada Parisi
5 min read
Spezzatino di vitello con patate

How to make veal stew with Sicilian-style potatoes

Today I'm going to explain How to prepare the recipe for veal stew with potatoes Sicilian style. Is’ the stew of my childhood, The only one main meat That when I was little I liked to eat. I prepared my grandmother, my mom prepares it and in the same way I prepare it. Veal stew with potatoes is a traditional recipe of all Italian and Sicilian cuisine, but of course Every family has its own secret.

In fact, It is a Very simple dish made with veal in chunks, potatoes, onions, parsley, little vIno white. And pretty much anything else. The right Cooking time and browning give life to a very tender meat, It cuts with a fork. Is The gravy tastes just great, Perfect for a scarpetta with plenty of homemade bread but also for seasoning pasta. In Sicily, pasta seasoned with a meat sauce is called “glaze paste” and it is usually made with the sauce of LACERTO AGGLAZED, of Falsomagro TO PALERMITANA or stew.

I don't know why I, that i don't love meat, is so fond of this recipe. Maybe it's because I remember the winter evenings in Messina, everyone sitting around the living room table, to argue with the last bite. Try it and let it try to your children, especially to those who do not eat meat: so eat it. If you love soft and juicy stew recipes, Also try it LAMB STEW WITH ONIONS AND PEAS or that of Beef with the perfect sauce to season the fettuccine. And now I wish you good day!

Spezzatino di vitello con patate


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 2.5/5
( 2 voted )


a kilo of veal into small pieces

6 medium sized potatoes


a glass of white wine

a golden onion

two cups of vegetable broth or veal gravy

Extra virgin olive oil


salt and pepper


The preparation of veal stew with potatoes is very simple. Wash the potatoes and cut them first in half and then into quarters. Fry the potatoes in a fairly large pan with olive oil, turning them often: when they'll just be golden, remove them from the pan and set them aside. In the same Pan, sauté veal tocchetti in extra virgin olive oil, turning them often and browning them until they are golden on each side. Remove the meat and set aside.

Veal stew with potatoes

Coarsely chop the golden onion and a clove of garlic. In the same pan where you sautéed the meat and potatoes, brown onion and garlic with a drizzle of olive oil and a little vegetable broth. Put the meat in the Pan, raise the heat and deglaze with a glass of white wine. Bake for five minutes. Meanwhile, Add the stock to the meat without covering it entirely. Season with salt. Add plenty of chopped parsley and leave one apart to use them in the future. Cook for 30 minutes over medium heat, covering the Pan half and stirring occasionally.

Arrange the potatoes on meat, always over medium heat. Salt and let cook for 30 minutes with the pan covered, without stirring. Check the cooking meat and potatoes with a small skewer. After 30 minutes, Add the rest of the parsley, stir and continue cooking for at least another 15-20 minutes. Veal stew with potatoes will be ready when the meat is very tender. Add the fresh ground pepper at the end of cooking.

Serve piping hot stew, with its sauce and abundant homemade bread toasted to make, Obviously, the Slipper. Bon appétit!


MATCHING: Floral scents, of white Apple and a savory taste with good acidity, are the hallmarks of this Soave classico Doc (Monte Tenda), produced by Winery Giannitessari, in Roncà, in the province of Verona.

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Hedwig February 4, 2015 - 17:27

Buonooooo pity that today the calf is inflated with antibiotics and more in fact leave a mountain of water. I will try because I know that I like it too hopefully. A hug and good evening.

Sicilians creative in the kitchen February 4, 2015 - 21:15

Hi Hedwig! EH but you'll have your butcher. I buy rarely, but when I take it I know what it is because I have a very good butcher (expensive than a jewelry store). Try it and you tell me, but with the good meat! If you prefer you can also use the beef (a nice fassona for example), is obviously still tastier! I embrace you, ADA

Hedwig February 5, 2015 - 15:09

Unfortunately in Trieste pay gold fish if you go to certain fishmongers as you from your butcher, but unfortunately for this mmmmmmm, great from someone I know I find maybe mutton sarda, and I also think the fassona gotta go see. But this dish I have to do. Big kiss

Sicilians creative in the kitchen February 5, 2015 - 16:48

Hedwig foul with beef, I dare say even chicken! so just tell me what you think! ADA


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