Related recipes: Beef, Carrots, Low-Fat, Main Dishes, National Cattleman’s Beef Association, Onions, Peas, Potatoes, Soups, Soups/Salads, Veal
Make it a Meal
Add these dishes to make a full meal:
Wine Pairings
Preparation facts
Total Time: 1 hr 30 min
Yield: 8 servings
Ingredients
2- 1/2 lbs veal for stew, cut into 1-inch pieces
1/3 cup all-purpose flour
1/2 tsp salt
1/2 tsp pepper
3 Tbs olive oil
1 large onion, coarsely chopped
3 large cloves garlic, minced
1 can (13-3/4 to 14-1/2 ounces) ready-to-serve chicken broth
2 tsp dried thyme
1 package (1 pound) baby carrots
1 lb small new red-skinned potatoes, halved
1 cup frozen peas
Directions
Combine flour, salt and pepper. Lightly coat veal with flour mixture. Heat oil in Dutch oven over medium heat until hot. Brown veal, 1/2 at a time; remove from Dutch oven.
Add onion and garlic to Dutch oven; cook and stir 1 minute. Add veal, broth and thyme; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes.
Add carrots and potatoes; continue cooking, covered, 30 minutes or until veal and vegetables are fork-tender. Skim fat. Stir in peas; heat through.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
