Classic Italian Veal Spezzatino

Veal chunks are stewed with vegetables until tender and flavorful. This classic Italian dish is less soupy than stews from other cuisines. Even though there are potatoes in the recipe, it is typically served alongside polenta or mashed potatoes. Leftover stew freezes beautifully.

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

Ingredients

• 1 ½ tablespoons cornstarch
• 1 teaspoon paprika
• 1 bay leaf
• 1 onion, minced
• ¼ cup dry white wine
• 1 clove garlic, crushed
• 1 carrot, minced
• 2 tablespoons water, or as needed
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon coarsely ground black pepper
• 1 ½ cups frozen peas
• ½ cup low-sodium vegetable broth
• 1 ½ pounds lean veal stew meat
• 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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

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