Recipes › Main Course › Veal Stew Recipe

Veal Stew Recipe

Recipe by Pedro M. A. Neves

This Italian veal stew, known as Umido di Vitello, is a rustic, slow-cooked braise that transforms tender veal shoulder into silky meat in a rich, wine-based sauce infused with root vegetables and herbs. The depth of flavor comes from proper browning and a long, gentle simmer that allows the veal to absorb the aromatics and tomato undertones. This is comfort food at its finest, perfect for a family dinner or special occasion.

Ingredients

• 1.2 kg veal shoulder, cut into 4 cm cubes (2.5 lbs)
• 45 ml olive oil (3 tablespoons)
• 150 g yellow onion, roughly chopped (1 large)
• 100 g celery, cut into 2 cm pieces (3.5 oz)
• 100 g carrot, cut into 2 cm pieces (3.5 oz)
• 4 cloves garlic, minced
• 250 ml dry white wine (1 cup)
• 400 g canned San Marzano tomatoes (14 oz)
• 500 ml beef or veal stock (2 cups)
• 30 g tomato paste (2 tablespoons)
• 2 bay leaves
• 3 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 teaspoon black pepper, freshly ground
• 1.5 teaspoons fine sea salt
• 250 g small waxy potatoes, halved (9 oz)
• 150 g mushrooms, halved (5 oz)
• 15 ml balsamic vinegar (1 tablespoon)
• Fresh parsley for garnish

Instructions

1. Pat the veal cubes dry with paper towels and season generously with salt and pepper on all sides.

2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, brown the veal on all sides until deeply golden, about 3-4 minutes per batch. Transfer browned veal to a clean plate.

3. In the same pot, add chopped onion, celery, and carrot. Sauté for 4-5 minutes, stirring occasionally, until softened and lightly caramelized. Add minced garlic and cook for 1 minute until fragrant.

4. Add tomato paste and stir constantly for 1-2 minutes to coat the vegetables and deepen the flavor. Pour in the white wine and scrape the bottom of the pot with a wooden spoon to release any browned bits.

5. Return the browned veal to the pot and add the canned tomatoes with their juice, stock, bay leaves, rosemary, and thyme. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 50 minutes, stirring occasionally.

6. Add the halved potatoes and mushrooms, stir gently, and continue simmering uncovered for 25-30 minutes until the potatoes are tender and the meat is fork-tender and the sauce has thickened slightly.

7. Remove and discard the bay leaves, rosemary sprigs, and thyme sprigs. Stir in the balsamic vinegar to add a subtle sweet-sour note. Taste and adjust seasoning with additional salt and pepper as needed.

8. Ladle the veal stew into shallow bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or over creamy polenta.

Substitutions

• Beef chuck can replace veal for a deeper, more robust flavor, though cooking time may extend by 15 minutes.
• For a lighter version, use chicken thighs instead of veal; reduce cooking time to 60 minutes total.
• Dry red wine (such as Barolo) can substitute for white wine for a more traditional Piedmont-style stew.
• Cremini or porcini mushrooms can replace white button mushrooms for earthier depth.

Tips

• Do not skip the browning step; it develops fond that enriches the entire stew and creates depth of flavor.
• Resist the urge to stir frequently; let the veal braise undisturbed for at least 20 minutes at a time to achieve tender results.
• This stew actually improves after 24 hours in the refrigerator as flavors meld; reheat gently on the stovetop with a splash of stock.
• Use waxy potatoes such as Yukon Gold rather than starchy varieties, as they hold their shape better during the long simmer.

Umido di Vitello is a traditional dish from northern Italy, particularly Lombardy and Piedmont, where veal is more commonly used than beef. The technique of long, slow braising with wine and vegetables reflects the Italian philosophy of rustic, time-honored cooking that allows simple, quality ingredients to shine.

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