Classic Italian Veal Spezzatino recipe
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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
Nutrition Info
- 290.5 caloriescarbohydrate: 27.8 gcholesterol: 71.8 mgfat: 9.4 gfiber: 4.5 gprotein: 22 gsaturatedFat: 1.7 gservingSize: -sodium: 153.9 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Classic Italian Veal Spezzatino
Directions
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Mix cornstarch, paprika, and pepper in a mixing bowl. Pat veal chunks dry and toss them with cornstarch mixture to coat.
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.
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.
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.