Italian Veal Stew

Combine the dry ingredients of cornstarch, paprika, and pepper in a spacious container. Pat the veal chunks dry with paper towels to remove excess moisture, then coat them evenly with the seasoned cornstarch mixture. Set aside any remaining seasoned cornstarch for later use.

Heat a generous amount of olive oil in a large Dutch oven over medium-high heat. Gradually add the veal pieces to the pot, one by one, and cook until they are nicely browned on all sides. Gradually reduce the heat to a lower setting and add the sliced onion, chopped carrot, diced celery, and chile pepper; cook until they are fragrant and the mixture is well combined, stirring frequently, for approximately 5 minutes. Add minced garlic and cook until fragrant, about 1 minute.

Pour in a sufficient amount of broth and wine. Utilize a wooden spoon to scrape any browned bits that have accumulated on the bottom of the pot, releasing their flavors. Add diced potatoes, crushed tomatoes, frozen peas, and a bay leaf; stir to combine and cover the pot.

Bring the mixture to a rolling boil, then gradually reduce the heat to a lower setting and simmer until the veal is tender enough to be pierced with a fork, the potatoes are cooked through, and the liquid has thickened, approximately 1 hour. Periodically add some water to prevent the stew from burning, but avoid letting it become too watery. If necessary, add some of the leftover seasoned cornstarch to thicken the stew at the end.