Name: Classic Italian Veal Spezzatino
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Cornstarch - 1 ½ tablespoons; Paprika - 1 teaspoon; Coarsely ground black pepper - ½ teaspoon; Lean veal stew meat - 1 ½ pounds; Extra-virgin olive oil - 3 tablespoons; Onion, minced - 1; Carrot, minced - 1; Celery, minced - 1; Fresh Thai chile pepper, minced - 1; Garlic, crushed - 1 clove; Low-sodium vegetable broth - ½ cup; Dry white wine - ¼ cup; Yukon Gold potatoes, peeled and cut into 1-inch cubes - 4 medium; Roma tomatoes, cubed - 3; Frozen peas - 1 ½ cups; Bay leaf - 1; Water, or as needed - 2 tablespoons

Ingredients for - Classic Italian Veal Spezzatino

1. Cornstarch 1 ½ tablespoons

2. Paprika 1 teaspoon

3. Coarsely ground black pepper ½ teaspoon

4. Lean veal stew meat 1 ½ pounds

5. Extra-virgin olive oil 3 tablespoons

6. Onion, minced 1

7. Carrot, minced 1

8. Celery, minced 1

9. Fresh Thai chile pepper, minced 1

10. Garlic, crushed 1 clove

11. Low-sodium vegetable broth ½ cup

12. Dry white wine ¼ cup

13. Yukon Gold potatoes, peeled and cut into 1-inch cubes 4 medium

14. Roma tomatoes, cubed 3

15. Frozen peas 1 ½ cups

16. Bay leaf 1

17. Water, or as needed 2 tablespoons

How to cook deliciously - Classic Italian Veal Spezzatino

1 . Stage

Mix cornstarch, paprika, and pepper in a mixing bowl. Pat veal chunks dry and toss them with cornstarch mixture to coat.

2 . Stage

Heat oil in a Dutch oven over medium-high heat. Add veal pieces to the pot, one by one, and brown on all sides. Set aside leftover cornstarch.

3 . Stage

Reduce heat slightly and add onion, carrot, celery, and red chile pepper; cook until fragrant, stirring often, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in broth and wine. Deglaze pot using a wooden spoon to scrape any browned bits off the bottom. Add potatoes, tomatoes, peas, and bay leaf. Stir and cover.

4 . Stage

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 the stew from burning, but don't let it get soupy. Add leftover cornstarch if the stew needs thickening at the end.