Classic Italian Veal Spezzatino

Ingredients

• 1.5 tablespoons cornstarch
• 1 teaspoon paprika
• 0.5 teaspoons 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 cups low-sodium vegetable broth
• 0.25 cups dry white wine
• 4 medium Yukon Gold potatoes , peeled and cut into 1-inch cubes
• 3 Romas tomatoes , cubed
• 1.5 cups frozen peas
• 1 bay leaf
• 2 tablespoons water , or as needed

Instructions

1. 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. 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. 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. 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.