Hearty Vegetable and Veal Stew Recipe

Total Time:

75min

Prep:

15min

Cook:

60min

Serves:

Difficulty:

Easy

Ingredients: 1 tsp olive oil

1 clove(s), medium garlic clove(s), chopped

8 oz uncooked lean veal shoulder, cut into 1-inch cubes

1 cup(s) uncooked carrot(s), sliced

1 small green pepper(s), chopped

1 small uncooked onion(s), chopped

2 tsp canned tomato paste

2 cup(s) canned beef broth

¹/₂ cup(s) water

1 cup(s) canned cannellini beans, drained and rinsed

2 Tbsp fresh parsley, chopped (for garnish)
Instructions: In a Dutch oven, heat oil. Sauté garlic until golden. Brown veal, about 5 minutes; set aside.

Add vegetables and cook until tender, 6 minutes. Add tomato paste, broth and water. Return veal to pan.

Cover and simmer 1 to 1 1/2 hours or until veal is tender. Season to taste.

Add beans; heat through. Sprinkle with parsley and serve. Yields about 1 1/2 to 1 3/4 cups per serving.

Flavor Booster: 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 before serving.