SAVORY VEAL STEW

Serves 8. Total Prep/Cooking Time -- 1 ½ hours

2½ lbs. veal for stew, diced into 1" pieces
1/3 c. all purpose flour
½ t. pepper
½ t. salt
3 T. olive oil
1 lg. onion, coarsely chopped
3 lg. cloves garlic, crushed
14 oz. (can) ready-to-serve chicken broth
2 t. dried thyme leaves
1 lb. (pkg) baby carrots
1 lb. small new red potatoes, cut in half
1 c. frozen peas

1. In medium bowl, combine flour, salt, pepper. Ad veal; toss to coat. In Dutch oven, heat ½ the oil over medium heat until hot. Add ½ the veal and brown evenly, stirring occasionally. Remove cooked veal; repeat with remaining veal and oil.
2. In same pan, add onion and garlic; cook and stir 1 minute. Gradually stir in broth and thyme. Return veal to pan. Bring just to a boil, then reduce heat to low. Cover tightly and simmer 45 minutes.
3. Stir in carrots and potatoes. Cover and continue cooking 30 minutes or until tender.
4. Skim fat from cooking liquid. Stir in peas; heat through.
    

Recipe, Photo courtesy National Cattlemen’s Beef Association and Cattlemen’s Beef Board.