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Rachael Ray's 30-Minute Healthy Recipes

Veal Vegetable Stew


* 2 1/2 lbs veal, cubed (1" chunks)
* 1/3 cup flour
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 3 tablespoons vegetable oil
* 1 large onion, chopped
* 3 garlic cloves, minced
* 14 1/2 oz can chicken broth
* 2 teaspoons dried thyme
* 1 lb baby carrots
* 1 lb red potatoes, cut in half
* 1 cup frozen peas


1. Mix the flour with salt and pepper then coat veal with mixture. Brown meat in hot oil in a large saucepan then set aside.
2. Saute onion and garlic in same saucepan for a couple minutes then add veal, broth and thyme. Heat to a boil then reduce heat to simmer, cover and cook for 45 minutes.
3. Stir in carrots and potatoes, cover again and simmer another 30 minutes. Add peas and continue cooking until heated through.


When veal is available at your butcher's, this is a good, hearty meal to make that really warms you inside and out. The aroma is incredible as it simmers on your stovetop, and the flavor is incredible at you dig in! Serve this stew with some crusty bread for sopping up the bottom of the bowl.

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