Hearty vegetable and veal stew
2
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Although this filling stew simmers for an hour, it only takes 15 minutes of hands-on time to get it ready to go, then just let the stove do the rest of the work. The warm, comforting dinner will be worth the wait. This stew also freezes well, so portion it into small batches or even individual servings for a quick meal that just needs reheating. To enhance the delicate taste of veal, tie 1 bay leaf, a fresh rosemary sprig, 3 or 4 leaves fresh sage and a strip of lemon peel in a muslin packet and simmer with the stew. Remove it before serving.
Ingredients
Olive oil
1 tsp
Garlic
1 clove(s), 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
Tomato paste
2 tsp
Canned beef broth
2 cup(s)
Water
½ cup(s)
Canned cannellini beans
1 cup(s), drained and rinsed
Fresh parsley
2 Tbsp, 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.
5
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