VEAL STEW WITH
ROASTED VEGETABLES

Serves 6. Total Prep/Cooking Time: 1½ hours.

2 lb veal for stew, 1" pieces
1 Tbsp olive oil
3 cloves garlic, crushed
½ tsp ground white pepper
3/4 cup ready-to-serve chicken broth
½ cup dry white wine
1½ tsp dried thyme leaves, crushed
2 Tbsp cornstarch, dissolved in
2 Tbsp water
1 tsp red wine vinegar

 . . Roasted Vegetables:

Vegetable cooking spray
3 small yellow onions, each cut lengthwise into 6 wedges
2 Tbsp olive oil
¼ tsp dried thyme leaves, crushed
8 oz brown mushrooms, halved
3 large plum tomatoes, quartered lengthwise, seeded

1. In Dutch oven, heat 1 tablespoon oil over medium heat until hot. Add veal and garlic (1/2 at a time) and brown evenly, stirring occasionally. Return all veal to pan; season with pepper and 1/2 teaspoon salt. Stir in broth, wine and 1-1/2 teaspoons thyme; bring to a boil. Reduce heat to low; cover tightly and simmer 1-1/4 hours or until veal is tender.
2. Meanwhile prepare vegetables. Heat oven to 425¡F. Lightly spray 15" x 10" baking pan with cooking spray. In small bowl, combine oil and thyme. Place onions in pan; brush lightly with some oil. Roast 8 to 10 minutes, stirring occasionally. Add mushrooms and tomatoes; brush with remaining oil. Continue roasting 10 to 13 minutes or until mushrooms are tender.
3. Stir cornstarch mixture into stew; cook and stir 1 to 2 minutes or until thickened and bubbly. Stir in vegetables and vinegar.

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

 

Some Prepared Food Photos courtesy of the Beef Checkoff, in conjunction with Brown Packing Company, Inc.
 

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