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Classic Italian Veal Spezzatino

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Classic Italian Veal Spezzatino

Directions

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Ingredients :

  • 1 ½ tablespoons cornstarch
  • 1 teaspoon paprika
  • ½ teaspoon coarsely ground black pepper
  • 1 ½ 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
  • ½ cup low-sodium vegetable broth
  • ¼ cup dry white wine
  • 4 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 3 Roma tomatoes, cubed
  • 1 ½ cups frozen peas
  • 1 bay leaf
  • 2 tablespoons water, or as needed
  • Methods :

  • 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.

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