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Ingredients
2-1/2 lb veal for stew, cut into 1" pieces
1/3 c all-purpose flour
3 Tbsp olive oil
1 large onion, coarsely chopped
3 large cloves garlic, minced
1 can (14 to 14-1/2 oz) chicken broth
2 Tsp dried thyme
1 pkg (1 lb) baby carrots
1 lb small new red-skinned potatoes, halved
1 c frozen peas
Method:
Combine flour and 1/2 Tsp each salt and pepper. Lightly coat veal with flour mixture. Heat oil in stockpot over medium heat until hot; brown veal, 1/2 at a time. Remove.
Add onion and garlic to pot; 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; simmer, covered, 30 minutes or until veal and vegetables are fork-tender. Skim fat. Add peas; heat through. |
