Savory Veal Stew


Time to get your stew on! One pot of this Savory Veal Stew and you'll have enough grub for a hearty supper tonight and all week long, not to mention a healthy heaping of protein, zinc and B-vitamins.


Prep Time:
15 minutes


Cook Time:
1 hour 15 minutes


Total Time:
1-1/2 hours




  • 2-1/2 pounds veal for stew, cut into 1-inch pieces

  • 1/3 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 3 tablespoons olive oil

  • 1 large onion, coarsely chopped

  • 3 large cloves garlic, minced

  • 1 can (13-3/4 to 14-1/2 ounces) ready-to-serve chicken broth

  • 2 teaspoons dried thyme leaves

  • 1 package (1 pound) baby carrots

  • 1 pound small new red-skinned potatoes, halved

  • 1 cup frozen peas


  1. Combine flour, salt and pepper. Lightly coat veal with flour mixture. Heat oil in Dutch oven over medium heat until hot. Brown veal, 1/2 at a time; remove from Dutch oven.

  2. Add onion and garlic to Dutch oven; cook and stir 1 minute. Add veal, broth and thyme; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes.

  3. Add carrots and potatoes; continue cooking, covered, 30 minutes or until veal and vegetables are fork-tender. Skim fat. Stir in peas; heat through.