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Hearty Vegetable and Veal Stew

2
Points® value
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
4
Difficulty
Easy
For a hearty, delicious meal anytime make a batch and freeze it in single portions. When you want a quick meal, just microwave!

Ingredients

Olive oil

1 tsp(s)

Garlic

1 clove(s), large, chopped

Uncooked lean veal shoulder

8 oz, cut into 1-inch cubes

Carrots

1 cup(s), sliced

Green bell pepper

1 small, chopped

Onion

1 small, chopped

Canned beef broth

2 cup(s)

Water

½ cup(s)

Canned cannellini beans

1 cup(s), drained

Canned tomato paste

2 tsp(s)

Fresh parsley

2 tbsp(s), chopped, for garnish

Instructions

  1. In a Dutch oven, heat oil. Sauté garlic until golden. Brown veal, about 5 minutes; set aside.
  2. Add vegetables and cook until tender, 6 minutes. Add tomato paste, broth and water. Return veal to pan.
  3. Cover and simmer 1 to 1 1/2 hours or until veal is tender. Season to taste.
  4. Add beans; heat through. Sprinkle with parsley and serve. Yields about 1 1/2 to 1 3/4 cups per serving.

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