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Savory Veal Stew recipe

Savory Veal Stew.

A savory veal stew with baby carrots, redpotatoes and green peas.

Recipe: Savory Veal Stew

2 1/2 pounds veal for stew, cut into 1-inchpieces
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
1 large onion, coarsely chopped
3 large cloves garlic, minced
1 (13 3/4 to 14 1/2-ounce) can ready-to-serve chicken broth
2 teaspoons dried thyme
1 (1 pound) package baby carrots
1 pound small new red-skinned potatoes, halved
1 cup frozen peas

  • Combine flour, salt and pepper. Lightlycoat veal with flour mixture. Heat oil in Dutch oven over mediumheat until hot. Brown veal, 1/2 at a time; remove from Dutchoven.
  • Add onion and garlic to Dutch oven; cookand stir 1 minute. Add veal, broth and thyme; bring to a boil.Reduce heat; cover tightly and simmer 45 minutes.
  • Add carrots and potatoes; continue cooking,covered, 30 minutes or until veal and vegetables are fork-tender.Skim fat. Stir in peas; heat through.

    Makes 8 servings.

    Recipe and photograph provided courtesyof the Beef Industry Council.

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