HealthNotes

Savory Veal Stew

• From: National Cattleman's Beef Association

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

Tender veal, baby carrots, and small potatoes make a hearty meal.

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.