Classic Italian Veal Spezzatino
Description
This veal spezzatino is a popular Italian stew of veal chunks simmered with potatoes, tomatoes, and peas for the perfect comforting cold-weather dish.
Ingredients
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1 1/2 tablespoons cornstarch
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1 teaspoon paprika
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1/2 teaspoon coarsely ground black pepper
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1 1/2 pounds lean veal stew meat
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3 tablespoons extra-virgin olive oil
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1 onion, minced
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1 carrot, minced
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1 celery, minced
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1 fresh Thai chile pepper, minced
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1 clove garlic, crushed
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1/2 cup low-sodium vegetable broth
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1/4 cup dry white wine
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4 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
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3 Roma tomatoes, cubed
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1 1/2 cups frozen peas
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1 bay leaf
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2 tablespoons water, or as needed
Directions
1
Mix together cornstarch, paprika, and pepper in a large bowl. Pat veal chunks dry and toss them with seasoned cornstarch to coat. Transfer coated veal chunks to a plate and set aside leftover seasoned cornstarch.
2
Heat olive oil in a Dutch oven over medium-high heat. Add veal pieces to the pot, one by one, and cook until browned on all sides. Reduce heat slightly and add onion, carrot, celery, and chile pepper; cook until fragrant, stirring often, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
3
Pour in broth and wine. Deglaze the pot using a wooden spoon to scrape any browned bits off the bottom. Add potatoes, tomatoes, peas, and bay leaf. Stir and cover.
4
Bring to a boil, reduce heat, and simmer until veal is fork-tender, potatoes are cooked, and liquid has thickened, about 1 hour. Add some water from time to time to keep stew from burning, but don't let it get soupy. Add leftover seasoned cornstarch if stew needs thickening at the end.