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Veal Stew Chianti

Serves 4


  • 1 lb. of veal cut in cubes
  • 1 large red onion
  • 16 oz. of Chianti wine (Amalia Chianti Colli Senesi)
  • Rienzi Extra Virgin Olive Oil
  • 1 ts. Rienzi Tomato Paste
  • Salt
  • Whole black peppercorns


1. Chop the onion finely and place it in the pot with the Extra Virgin Olive Oil.
2. Add a pinch of salt, let the onion slowly brown for 10 minutes.
3. Blend the cut meat and stir all the ingredients well.
4. Let it cook while mixing frequently for 10 minutes.
5. When the meat has some color, pour the wine, covering the veal well.
6. Lower the flame and let the mixture boil for about on hour.
7. Add peppercorns and tomato paste, stir and let the cooking continue for two hours.
8. Refrigerate the stew for one day, then when ready, heat it and serve hot.