Veal chunks are cooked in a stew with veggies until delicious and tender. Compared to stews from other cuisines, this traditional Italian dish is less soupy. Although there are potatoes in the recipe, polenta or mashed potatoes are usually served in addition to it. Stew leftovers freeze incredibly well.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 6 |
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
Instructions
- 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.
- 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
| Calories | 291 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 5 g |
| Protein | 22 g |
| Saturated Fat | 2 g |
| Sodium | 154 mg |
| Sugars | 5 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Made as directed except chillies (wife). My veal chunks were good size so it took longer to get them tender, not that it hurt the stew at all on lo temp. It wass a little soupy so I added a dusting of cornstarch and cracked the lid. It cooked down beutifully. Just out of this world, it was that good.
Made this for tonight’s dinner. Great basic recipe. Had to change somewhat due to my Covid 19 pantry. Did not have vegetable broth, used chicken. Did not have Thai chile pepper, used a few drop of hot sauce. Recipe calls for minced onion, carrots and celery I cut into small chunks. I omitted the peas (family dislike) and potatoes. Served with a side of polenta. This reminded me of veal stew my Italian grandmother and mother served. Absolutely delicious.
Added more corn starch, spices ad beef broth!