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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.