Classic Italian Veal Spezzatino Recipe

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.