Savory Veal Stew

Yield: 8 servings

Preparation Time: and Cooking Time: 1 1/2 hours

Ingredients

2 1/2 pounds veal for stew, cut into 1- inch pieces

1/3 cup all purpose flour

1/2 teaspoon salt

1/2 teaspoon black pepper

3 Tablespoons olive oil

1 large onion, coarsely chopped

3 cloves (large) garlic, minced

1 can (13 3/4 to 14 1/2 ounces) ready to serve chicken broth

2 teaspoons dried thyme leaves

1 package (1 pound) baby carrots

1 pound 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.

This recipe is an excellent source of protein and niacin; and a good source of vitamin B6, vitamin B12, selenium and zinc.

Recipes and Images provided by The Beef Checkoff

Please note that some ingredients and brands may not be available in every store.

Community Foods Market Recipes

https://2666.iga-web.com/Recipes/Detail/7149/Savory_Veal_Stew

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