Classic Italian Veal Spezzatino

This veal spezzatino is a popular Italian stew of veal chunks simmered with potatoes, tomatoes, and peas for the perfect comforting cold-weather dish.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 50 mins
• Calories: 291 Calories

Ingredients

• 1 teaspoon paprika
• 1 bay leaf
• 1 onion, minced
• 1 clove garlic, crushed
• 1 carrot, minced
• 2 tablespoons water, or as needed
• 3 tablespoons extra-virgin olive oil
• 1 celery, minced
• 1 fresh Thai chile pepper, minced
• 4 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 3 Roma tomatoes, cubed
• 0.25 cup dry white wine
• 1.5 tablespoons cornstarch
• 0.5 teaspoon coarsely ground black pepper
• 1.5 cups frozen peas
• 0.5 cup low-sodium vegetable broth
• 1.5 pounds lean veal stew meat

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.