What You Need
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 pepper
3 tablespoons 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 teaspoons dried thyme
1 package (1 pound) baby carrots
1 pound small new red-skinned potatoes, halved
1 cup frozen peas
What To Do
1. 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.
2. 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.
3. Add carrots and potatoes; continue cooking, covered, 30 minutes or until veal and vegetables are fork-tender. Skim fat. Stir in peas; heat through.
Source: Recipe and Photo Courtesy of the Cattlemen's Beef Board
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