Savory Veal Stew

Yield: 8 servings

Preparation Time: and Cooking Time: 1 1/2 hours

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Ingredients

2 1/2 pounds veal for stew, cut into 1- inch pieces

check all purpose flour 1/3 cup all purpose flour

check salt 1/2 teaspoon salt

check black pepper 1/2 teaspoon black pepper

check olive oil 3 Tablespoons olive oil

check large onion, coarsely chopped 1 large onion, coarsely chopped

check (large) garlic, minced 3 cloves (large) garlic, minced

1 can (13 3/4 to 14 1/2 ounces) ready to serve chicken broth

check dried thyme leaves 2 teaspoons dried thyme leaves

check (1 pound) baby carrots 1 package (1 pound) baby carrots

1 pound small new red skinned potatoes, halved

check frozen peas 1 cup frozen peas

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Directions:

Combine flour, salt and pepper. Lightly coat veal with flour mixture.

Heat oil in Dutch oven over medium heat until hot. Brown veal, 1/2 at a time; remove from Dutch oven.

Add onion and garlic to Dutch oven; cook and 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.

This recipe is an excellent source of protein and niacin; and a good source of vitamin B6, vitamin B12, selenium and zinc.

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