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Veal stew with potatoes and peas (spezzatino con patate e piselli)

A classic comfort food stew that is easy to prepare. Moreover, a long time ago my husband almost begged me to make him a spezzatino with potatoes and peas and I finally made him happy.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: second courses
Cuisine: Italiana
Keyword: peas, potatoes, veal
Servings: 4
Calories: 490kcal
Author: Mia Mattarello


  • 500 kg Veal meat for stew
  • 1 medium carrot
  • 1 branch Celery
  • 1 small onion
  • 400 g Potatoes
  • 200 g Frozen peas
  • 2 tablespoons Tomato concentrate
  • 1 tablespoon Flour
  • 1 leaf Laurel
  • 3 leaves Fresh sage or dry equivalent
  • 1/2 glass Dry white wine
  • 500 ml Chicken or vegetable broth
  • 1 tbsp Butter
  • Olive oil
  • Salt
  • Black pepper


  • Chop the onion, celery and carrot, all very finely
  • Salt, pepper and flour the pieces of meat
  • Fry the onion, celery and carrot in olive oil in a casserole
  • To the one that is well fried, add the butter
  • To the one you fry again, add the meat
  • To which the meat is browned, add the white wine
  • Once the alcohol has evaporated (when it no longer smells of alcohol), add the broth, bay leaf, sage and tomato concentrate, previously diluted in a couple of spoonfuls of the same broth
  • Cook over a low heat for 1 hour
  • After one hour, add the potatoes and let another half hour pass
  • Add the peas and wait another half hour
  • Test for salt and rectify, if necessary