Veal and Potatoes

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This Italian-American Veal and Potatoes recipe is the ultimate comfort food — slow-roasted with tomatoes, vermouth, and tender red potatoes for rich flavor.

Italian-American Veal and Potatoes

There’s something about November that makes me crave cozy, hearty dishes, the kind that fill your kitchen with warmth and your home with delicious smells. With the chill in the air, it’s officially time to bring back some of my favorite Italian-American comfort foods, starting with this classic Veal and Potatoes recipe.

This dish is a true family favorite, part stew, part roast, and it’s every bit as comforting as it sounds. My mom always made her veal and potatoes on the stovetop, but years ago, I met the sweetest Italian Nonna in the supermarket who told me her secret: “Roast it instead.” I took her advice, and let’s just say that ever since then, me and this dish roll one way…straight into the oven.

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11/04/2025 04:03 pm GMT

A Cozy Oven-Roasted Classic

While this recipe needs a few hours in the oven, the prep is minimal. After a quick sauté of the veal and a few peeled red potatoes, everything else comes together beautifully during the roasting process. The result is tender meat, soft potatoes, and a rich tomato base that feels like home with every bite.

In addition to a splash of dry vermouth (or another dry white wine), I love to add diced tomatoes and tomato sauce for both flavor and texture. I use my basic tomato sauce  and often toss in crushed tomatoes for extra depth. Lately, I’ve been loving the Cento diced tomatoes, especially since they now come in resealable, BPA-free cardboard containers, so convenient and eco-friendly!

Be sure to check your local market for them or visit Cento.com for more info.

Make-Ahead Comfort Food

I know this one’s not exactly a Magical Meal in Minutes, but it’s the kind of dish that makes the wait worth it. You can easily prep it ahead of time, and once everything’s in the oven, your kitchen does all the work. The end result? A rustic, slow-roasted meal that’s hearty, flavorful, and perfect for a cool fall evening.

So go ahead, warm your bellies (and your hearts) with this Italian-American classic. Then come back and tell me how it turned out …I love hearing from you in the comments!

Veal and Potatoes

Classic Italian American Veal and Potato Stew

5 from 2 votes

Print Recipe Pin Recipe

Course Main Dish

Cuisine Italian

Ingredients

  

• 2 LB Veal Cubes
• 5 Red Potatoes peeled and quartered
• 1/4 cup Crushed Tomatoes Cento
• 1/4 cup basic tomato sauce
• 1/4 cup vermouth/dry white wine
• 1 small onion or 2 small shallots
• 3 T olive oil Cento
• Handfull Parsley chopped
• 4 sprigs fresh thyme
• Salt & Pepper to taste

Instructions

 

• Preheat oven to 350 F. In a large baking dish drizzle olive oil on the bottom and add potatoes and onions (or shallots) and thyme sprigs. Lightly season with salt and pepper.
• Saute veal cubes in batches in a large saute pan with olive oil. Season with salt and pepper as the veal cubes cook. Mix together with the potatoes and onions.
• Add chopped tomatoes, sauce and wine to the pan and bring to a simmer. Pour the tomato wine mixture over the veal and potatoes. Mix well, cover with tin foil, and roast on middle rack for 1 hour.
• After 1 hour carefully remove the baking dish and stir the ingredients. Return the uncovered baking dish to the oven (middle rack) continue to cook uncovered until veal is tender (can be cut with a fork).

Tried this recipe?Let us know how it was!

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