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
Makes 8 servings.
Recipe and photograph provided courtesyof the Beef Industry Council.
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