Hearty Vegetable and Veal Stew

Ingredients

• 1 Tbsp olive oil
• 1 medium garlic clove, chopped
• 8 oz lean veal shoulder, cut into 1-inch cubes
• 1 cup carrot, sliced
• 1 small green pepper, chopped
• 1 small onion, chopped
• 2 tsp canned tomato paste
• 2 cup beef broth
• 1/2 cup water
• 1 cup canned cannellini beans, drained
• 2 Tbsp parsley, chopped, for garnish

Directions

1. In a Dutch oven, heat oil. Sauté garlic until golden. Brown veal, about 5 minutes; set aside.
2. Add vegetables and cook until tender, 6 minutes. Add tomato paste, broth and water. Return veal to pan.
3. Cover and simmer 1 to 1 1/2 hours or until veal is tender. Season to taste.
4. Add beans; heat through. Sprinkle with parsley and serve. Yields about 1 1/2 to 1 3/4 cups per serving.

Serves | 4
POINTS per serving | 4

Print as 3x5 or 4x6

Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse