Rustic Italian Veal Stew (Spezzatino)

1. 1

   Combine cornstarch, paprika, and pepper in a large bowl. Pat the veal chunks dry and toss them in the seasoned cornstarch to coat. Move the coated veal chunks to a plate and keep the leftover seasoned cornstarch aside.

2. 2

   Heat olive oil in a Dutch oven over medium-high heat. Add the veal pieces to the pot one at a time and cook until browned on all sides. Lower the heat slightly and add the onion, carrot, celery, and chile pepper; cook, stirring often, until fragrant, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.

3. 3

   Pour in the broth and wine. Deglaze the pot by scraping up any browned bits from the bottom with a wooden spoon. Add the potatoes, tomatoes, peas, and bay leaf. Stir and cover.

4. 4

   Bring to a boil, then reduce the heat and simmer until the veal is fork-tender, the potatoes are cooked, and the liquid has thickened, about 1 hour. Add some water from time to time to prevent burning, but do not let it become soupy. Stir in the leftover seasoned cornstarch at the end if the stew needs thickening.

• Calories 284.69 kcal Moderate
• Protein 6.22 g Moderate
• Carbs 47.73 g Moderate
• Total Fat 7.87 g Moderate
• Saturated Fat 1.25 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.29 mg Low Source
• Sodium 807.53 mg High
• Fiber 7.58 g Good Source
• Sugar 3.88 g Moderate
• Added Sugar 0.29 g Low Source
• Calcium 261.42 mg Good Source
• Iron 2.79 mg Moderate
• Potassium 1067.3 mg Good Source
• Vitamin A 136.58 mcg_rae Moderate
• Vitamin C 31.54 mg Good Source
• Vitamin D 0.23 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷