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Classic Italian Veal Spezzatino
Classic Italian Veal Spezzatino
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Italian Veal Stew with Potatoes, Tomatoes, and Peas - A comforting cold-weather favorite.
Ingredients:
  • 1.5 tablespoons cornstarch
  • 1 teaspoon paprika
  • 0.5 teaspoon coarsely ground black pepper
  • 1.5 pounds lean veal stew meat
  • 3 tablespoons extra-virgin olive oil
  • 1 onion, minced
  • 1 carrot, minced
  • 1 celery, minced
  • 1 fresh Thai chile pepper, minced
  • 1 clove garlic, crushed
  • 0.5 cup low-sodium vegetable broth
  • 0.25 cup dry white wine
  • 4 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 3 Roma tomatoes, cubed
  • 1.5 cups frozen peas
  • 1 bay leaf
  • 2 tablespoons water, or as needed
Instructions:
  • Combine cornstarch, paprika, and pepper in a large bowl. Pat veal chunks dry and coat them with the seasoned cornstarch mixture. Place coated veal chunks on a plate, reserving any remaining seasoned cornstarch.
  • In a Dutch oven over medium-high heat, warm olive oil until shimmering. Brown veal pieces all around. Lower heat, toss in onion, carrot, celery, and chile pepper, cooking until fragrant. Stir in garlic and cook until aromatic.
  • Add broth and wine to the pot, and use a wooden spoon to deglaze, scraping off any browned bits. Add potatoes, tomatoes, peas, and bay leaf, stir well, and cover.
  • Simmer the veal and potatoes until fork-tender in a thickened broth for about 1 hour, occasionally adding water to prevent burning but maintaining a thick stew consistency. Adjust thickness with leftover seasoned cornstarch as needed.

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