https://oceanshores.iga.com/Recipes/Detail/7149/Savory_Veal_Stew
Yield: 8 servings
Preparation Time: and Cooking Time: 1 1/2 hours
| 2 1/2 | pounds | veal for stew, cut into 1- inch pieces | |
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| 1/3 | cup | all purpose flour | |
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| 1/2 | teaspoon | salt | |
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| 1/2 | teaspoon | black pepper | |
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| 3 | Tablespoons | olive oil | |
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| 1 | large onion, coarsely chopped | ||
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| 3 | cloves | (large) garlic, minced | |
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| 1 | can | (13 3/4 to 14 1/2 ounces) ready to serve chicken broth | |
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| 2 | teaspoons | dried thyme leaves | |
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| 1 | package | (1 pound) baby carrots | |
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| 1 | pound | small new red skinned potatoes, halved | |
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| 1 | cup | frozen peas | |
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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.
https://oceanshores.iga.com/Recipes/Detail/7149/Savory_Veal_Stew
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