Photo of Hearty vegetable and veal stew by WW

Hearty vegetable and veal stew

Total Time
1 hr 15 min
15 min
1 hr
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.


Olive oil

1 tsp


1 medium clove(s), chopped

Uncooked lean veal shoulder

8 oz, cut into 1-inch cubes

Uncooked carrot(s)

1 cup(s), sliced

Green pepper(s)

1 small, chopped

Uncooked onion(s)

1 small, chopped

Canned tomato paste

2 tsp

Canned beef broth

2 cup(s)


½ cup(s)

Canned cannellini beans

1 cup(s), drained and rinsed

Fresh parsley

2 Tbsp, chopped (for garnish)


  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.