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Recipe: Italian Style Veal Stew for Marilyn

Main Dishes - Beef and Other Meats
ITALIAN STYLE VEAL STEW

1 large onion, chopped
3 to 4 tbsp. water
2 cloves garlic, minced
2 stalks celery, chopped
1 green pepper, chopped
1 red pepper, chopped
1 to 2 tbsp. olive oil
2 lb. Lean veal stewing meat, in 1" cubes
1 c. dry white wine (or chicken or vegetable broth)
3 tbsp. tomato paste
1 tsp. salt
freshly ground pepper
1/2 tsp. basil
1/2 tsp. oregano
4 carrots, scraped, trimmed and cut in chunks
5 or 6 potatoes, peeled and cut into chunks (or substitute 3 zucchini cut up and added during the last 20 mins. of cooking. Serve over pasta or rice.)

Spray the bottom of a large heavy-bottomed pot with cooking spray. Heat pan briefly on medium heat. Add onions and water. Cook onions on medium heat for 5 mins, adding water if necessary to prevent sticking. Stir in garlic, celery, and peppers; cook 5 minutes longer. Remove from pot.

Add oil to pot and heat briefly. Add meat and sear quickly on all sides. Add cooked veggies back to pan. Stir in wine, tomato paste and seasonings; cover and simmer for 45 minutes. Stir occasionally. Add carrots and potatoes; Simmer 1/2 hour longer, until tender. Season to taste.

6 servings. Leftovers taste terrific the next day.

388 cals., 11.1 g. fat, 3.7 g. sat. fat., 123 mg chol, 32 g. protein, 34 g carbs, 579 mg sodium, 993 mg. Potassium., 2 mg iron, 5 g fiber, 74 mg calcium.

Source: MealLeaniYumm 800 fast, fabulous & healthy recipes for the kosher (or not) cook by Norene Gilletz
MsgID: 0818310
Shared by: Brig-Ontario
Board: What's For Dinner? at Recipelink.com
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