Equipment
Ingredients
Meat
- 800 g veal shoulder, cut into 4cm cubes
Aromatics & Base
- 30 ml olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery, diced
- 4 garlic, minced
Liquids & Seasonings
- 30 g tomato paste
- 60 ml balsamic vinegar
- 400 g crushed tomatoes
- 400 ml veal or beef stock
- 1 fresh rosemary, whole sprig
- 3 fresh thyme, whole sprigs
- 10 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 412 kcal
- Protein
- 42 g
- Carbohydrates
- 17 g
- Fat
- 19 g
- Fiber
- 4 g
- Sugar
- 10 g
- Sodium
- 1585 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 174 mg
- Potassium
- 1017 mg
- Calcium
- 101 mg
- Iron
- 2.9 mg
- Magnesium
- 67 mg
- Phosphorus
- 465 mg
- Zinc
- 8.2 mg
- Vitamin A
- 327 mcg
- Vitamin C
- 10 mg
- Vitamin E
- 1.9 mg
- Vitamin K
- 27 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 3.4 mcg
- Thiamin
- 0.24 mg
- Riboflavin
- 0.66 mg
- Niacin
- 13.7 mg
- Folate
- 50 mcg
- Water
- 357 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pat the veal cubes completely dry and season generously on all sides with kosher salt and freshly ground black pepper.
Heat the olive oil in a Dutch oven over medium-high heat until shimmering.
Using tongs, sear the veal in batches to avoid overcrowding. Cook until deeply browned on all sides, then transfer the meat to a plate and set aside.
Reduce the heat to medium. Add the diced onion, carrots, and celery to the residual fat in the pot. Sauté, using a wooden spoon to stir occasionally, until the vegetables begin to soften.
Stir the minced garlic and tomato paste into the vegetables. Cook for one minute until the paste darkens to a brick-red color.
Pour the balsamic vinegar into the pot to deglaze. Use the wooden spoon to aggressively scrape up any browned bits stuck to the bottom of the pot until the vinegar has mostly reduced.
Return the browned veal and any accumulated juices to the pot. Stir in the crushed tomatoes, stock, rosemary sprig, and thyme sprigs. Bring the mixture to a gentle simmer at around 90C or 195F.
Reduce the heat to the lowest setting, cover the Dutch oven tightly, and let braise for one and a half hours, stirring occasionally. The internal temperature of the meat should reach 93C or 200F for collagen breakdown.
Remove the pot from the heat. Carefully extract and discard the tough herb stems. Let the stew rest uncovered for 10 minutes to allow the sauce to settle before serving.
Chef's Notes
- Searing the veal properly is non-negotiable. The Maillard reaction creates the foundational flavor base for the entire stew. Take your time and do it in batches.
- The quality of balsamic vinegar matters immensely. A slightly sweeter, aged balsamic adds incredible depth that perfectly balances the natural acidity of the crushed tomatoes.
- Like many braises and stews, this dish benefits from a rest in the refrigerator. The flavors will continue to meld, making the leftovers superior to the first serving.
- Do not skip patting the meat dry. Wet meat will steam in the oil, resulting in a grey exterior rather than a flavorful brown crust.
Storage
Refrigerator: 4 days — Flavors deepen significantly after 24 hours.
Freezer: 3 months — Store in an airtight container leaving room for liquid expansion.
Reheating: Thaw overnight if frozen. Gently reheat in a covered pot on the stovetop over medium-low heat, adding a splash of water or stock if the sauce is too thick.
Troubleshooting
Veal is tough or chewy after cooking.
Cause: The meat has not simmered long enough for the tough connective tissues and collagen to melt into gelatin.
Fix: Cover the pot and continue to simmer over low heat for an additional 20 to 30 minutes, testing again for tenderness.
Prevention: Ensure you use an appropriate braising cut like shoulder, and test for tenderness before stopping the cooking process.
The sauce is too thin and watery.
Cause: Excess moisture from the meat or vegetables, or the lid trapped too much condensation.
Fix: Remove the veal with a slotted spoon, turn the heat up to medium-high, and boil the sauce uncovered for 10 minutes until reduced and thickened. Return the veal to the pot.
Prevention: Ensure a proper sear on the meat and measure liquids precisely.
Cultural Context
This dish draws profound inspiration from traditional Italian spezzatino, a rustic, slow-cooked stew historically designed to tenderize cheaper cuts of meat. The strategic addition of balsamic vinegar pays homage to the Emilia-Romagna region, introducing a sophisticated sweet-tart complexity that elevates a humble tomato braise into a rich, velvety masterpiece.
