Veal Stew

Name: Veal Stew
Ingredients: 1 tablespoon butter or 1 tablespoon margarine; 1 tablespoon canola oil; 1 1/2 lbs veal shoulder, cut into 1 1/2-inch pieces; 1 garlic clove, crushed; 1 teaspoon dried marjoram; 1 teaspoon salt; 1/8 teaspoon pepper; 1 tablespoon flour; 1 (13 3/4 ounce) can chicken broth; 1 1/2 cups carrots, sliced thinly diagonally (1/2 lb.); 1 cup celery, sliced thinly diagonally (1/4 lb.); 3 medium potatoes, pared and cut into 1 to 1 1/4-inch pieces (3/4 lb.); 1 (10 ounce) package frozen peas, thawed; 2 tablespoons parsley, chopped

14 ingredients

7 steps

Ingredients

1 tablespoon butter or 1 tablespoon margarine
1 tablespoon canola oil
1 1/2 lbs veal shoulder, cut into 1 1/2-inch pieces
1 garlic clove, crushed
1 teaspoon dried marjoram
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon flour
1 (13 3/4 ounce) can chicken broth
1 1/2 cups carrots, sliced thinly diagonally (1/2 lb.)
1 cup celery, sliced thinly diagonally (1/4 lb.)
3 medium potatoes, pared and cut into 1 to 1 1/4-inch pieces (3/4 lb.)
1 (10 ounce) package frozen peas, thawed
2 tablespoons parsley, chopped

Directions

1

In 5-quart Dutch oven, over medium heat, heat butter and oil. Add veal cubes (half at a time); cook over medium heat until cubes are well browned on all sides.
2

As they brown, remove to a bowl. Takes about 15-20 minutes in all.
3

Return meat to Dutch oven. Add garlic, marjoram, salt, and pepper, stirring until well blended with meat.
4

Sprinkle flour over meat, stirring until well blended.
5

Gradually stir in chicken broth; bring to boiling, stirring. Reduce heat; simmer, covered, stirring occasionally, 1 hour.
6

Add carrot, celery, and potato; simmer, covered, about 20 to 25 minutes, or until vegetables are almost tender.
7

Add frozen peas; simmer, covered, 10 minutes, or until meat and vegetables are tender. Sprinkle with parsley.