Contributed by: News Canada
(NC) - Veal adds a new twist to everyday stew. You can also try more exotic vegetables for new flavour sensations.
- 2 lbs Stewing Veal, cut into 1" cubes 1.25 kg
- 1/3 cup Flour 75 mL
- 3 tbsp Olive oil 45 mL
- 1 Large onion, coarsely chopped
- 3 Cloves minced garlic or 1-1/2 tsp (7 mL) Garlic powder 3
- 1 Can (10 oz/284 mL) ready-to-serve chicken broth
- 2 tsp Dried thyme 10 mL
- 1 lb Baby carrots 500 g
- 1 lb Small red potatoes, cut in half 500 g
- 1 cup Frozen peas 250 mL
In bowl or plastic bag combine flour with 1/2 teaspoon (2 mL) each salt and pepper. Add veal and
toss to coat. In large pot, heat half the oil over medium heat until hot. Add half the veal and
brown evenly, stirring occasionally. Remove veal.
Repeat with remaining veal and oil. In same
pan, add onion and garlic; cook and stir 1 minute. Gradually stir in broth and thyme.
Return veal to pan and bring to a boil. Reduce heat to low, cover and simmer 45 minutes.
Add carrots and potatoes. Cover and continue cooking 30 minutes or until tender. Stir in peas and heat through.
Serve with sliced French stick.
Preparation & Cooking Time: 90 minutes
Serving Size: Makes 8 servings
Nutritional Information: Per Serving: 359 Calories, 31 g Protein, 11 g Fat, 34 g Carbohydrate