Veal alla Toscana
1
Points®
Total time: 1 hr 55 min • Prep: 20 min • Cook: 1 hr 35 min • Serves: 4 • Difficulty: Easy
Warm up on winter nights with our hearty veal stew. Enjoy it as a starter, or pair it with crusty Italian bread and a salad. After browning the veal, cook the carrots, celery, and zucchini until tender. Return the veal to the pot, and add crushed tomatoes, white wine, Italian seasoning, and some chicken broth to provide lots of flavor and texture to the final dish. Let the stew simmer for about an hour so the ingredients can meld and get to know each other—it's great how hands-off this recipe is. We also love the convenience of using thawed whole pearl onions as the finishing touch.
Ingredients
Olive oil
1½ tsp
Garlic
3 clove(s)
Uncooked lean veal shoulder
16 oz
Carrots
2 medium
Celery
1 rib(s), medium
Uncooked zucchini
1 small
Canned crushed tomatoes
1 cup(s)
Table wine
⅓ cup(s)
Italian seasoning
1 tsp
Chicken broth
1 cup(s)
Canned frozen whole onions
½ cup(s)
Table salt
1 tsp
Black pepper
¼ tsp
Instructions
1
Heat oil and garlic in a large stockpot or Dutch oven; add veal and brown on all sides, about 5 minutes. Remove from stockpot; set aside.
2
Cook carrots and celery in same pot, stirring occasionally, on medium-high heat for 5 minutes. Add zucchini and cook until tender, about 5 minutes. Add veal, tomatoes, wine, Italian seasoning and broth; bring to a boil, reduce heat and simmer 1 hour.
3
Add pearl onions; simmer until veal is tender, about 15 minutes more. Season to taste with salt and pepper. Yields about 1 cup per serving.
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