Veal and Bell Pepper Stew

1 1/2 lb boneless veal chuck or shoulder, cut into 1/2-inch cubes
3/4 tsp kosher salt, divided
3/4 tsp freshly ground black pepper, divided
1 tbsp olive oil, divided
Cooking spray
1 c red onion, diced
1 red bell pepper, cut into 1/2-inch pieces
1 yellow bell pepper, cut into 1/2-inch pieces
1 orange bell pepper, cut into 1/2-inch pieces
3/4 c dry white wine
1 c broth, chicken or veal
1 tsp fresh thyme, chopped
2 baking potatoes, cut into 1/2-inch cubes (about 1 pound)
1 can diced tomatoes, undrained (14.5-ounce)
1 bay leaf
2 tsp flat-leaf parsley, chopped fresh

Sprinkle veal with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add half of veal to pan; cook 3 minutes or until lightly browned. Remove from pan with a slotted spoon. Add remaining 1 1/2 teaspoons oil to pan. Add remaining veal to pan; cook 3 minutes or until lightly browned. Remove from pan with a slotted spoon; keep warm. Coat pan with cooking spray; add onion and bell peppers. Add wine, scraping pan to loosen browned bits. Return veal to pan. Add broth and next 4 ingredients (through bay leaf). Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until veal is tender. Uncover and simmer 30 minutes or until sauce thickens. Discard bay leaf. Stir in remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Sprinkle with parsley.