Veal Stew with Peppers, Capers and Olives


This recipe reminds me of my father. He likes to cook everything “a crudo”, “from the raw”. Basically he puts everything in the pot and then turns the flame on. Pretty easy, but it may require time, since it’s a slow cooking recipe. I’m sure you can use a slow cooker too, for extra tender meat. Here, I used veal, but it works pretty well with beef or pork. In case you don’t have enough time, you can use super thin beef slices. In that case it would be a sort of “Straccetti alla Pizzaiola”, maybe one of these days I’ll post the recipe. My dad uses to chop the garlic, but I don’t like to eat it. I like the flavor, but I always remove the cloves after cooking. In case someone wants to kiss you after dinner to thank you… But let’s see how to make a good “spezzatino” (literally: chopped).


  • 1 1/2 lbs (600 gr) Veal stew meat (or beef, or pork)
  • 2 red peppers
  • 4 garlic cloves
  • 2 spoonfuls of salted capers (Don’t you even think of using the one in vinegar)
  • 1 cup of black oil cured olives (don’t use the one in water or vinegar, please)
  • 1 large can of Italian whole pealed tomatoes
  • Origano
  • Extra Virgin Olive Oli
  • Pepper

Take a large cast iron pot (I love my Staub cast iron pots). Add some EVOO, layer the ingredients. But first finely cut the pepper and wash the salted capers under warm water for a couple of minutes (to remove the salt). Add all the ingredients. The meat, canned tomato, red peppers, garlic, olives, capers, pepper and origano. Add some more EVOO on the top and turn the flame to a medium low, cover with the lid. As the pot starts to bubble, lower the flame and let it go for at least 2 hours. I told you it was easy. Now all you have to do is wait.


Here I presented it with couscous, but you can bring it to the table with rice, baked or mashed potatoes, or simply toasted bread for “scarpetta”.



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