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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.
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
Directions
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.
Cook’s Note:
This dish should not be soupy – it is not a dish to eat in a bowl with a spoon like American stews, but you will need to add water occasionally to keep it from burning.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 291 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat2g | 9% |
| Cholesterol72mg | 24% |
| Sodium154mg | 7% |
| Total Carbohydrate28g | 10% |
| Dietary Fiber5g | 16% |
| Total Sugars5g | |
| Protein22g | |
| Vitamin C24mg | 122% |
| Calcium45mg | 3% |
| Iron2mg | 10% |
| Potassium440mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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