Name: Vegetable and Veal Stew
Prep time: 10 min
Cook time: 1 h 30 min
Ingredients: 2 cup cubed boneless veal shoulder; salt and ground white pepper, to taste; 1 1/2 tablespoon paprika, to taste; 2 tablespoon margarine; 1 tablespoon vegetable oil; 1 small onion, finely chopped; 1 medium tomato, peeled, seeded, chopped; 1 large carrot, in 1/4-inch slices; 1 green pepper, sliced; 1/8 teaspoon dried tarragon; 3/4 cup dry white wine; 1/2 cup shelled fresh peas; chopped parsley, for garnish

Vegetable and Veal Stew

Stew is a hearty meal that is great to warm you up in the winter or to prevent a chill on those cold summer nights. Vegetable and Veal Stew is a great way to incorporate vegetables into your meal, and it freezes well too!

Notes

For more delicious healthy recipes, click here to check out our Healthy Recipes Year-Round eCookBook for FREE!

Preparation Time10 min

Cooking Time1 hr 30 min

Ingredients

2 cups cubed boneless veal shoulder
salt and ground white pepper, to taste
1 1/2 tablespoon paprika, to taste
2 tablespoons margarine
1 tablespoon vegetable oil
1 small onion, finely chopped
1 medium tomato, peeled, seeded, chopped
1 large carrot, in 1/4-inch slices
1 green pepper, sliced
1/8 teaspoon dried tarragon
3/4 cup dry white wine
1/2 cup shelled fresh peas
chopped parsley, for garnish

Instructions

Sprinkle veal with salt, white pepper, and paprika.
In a large skillet, heat butter with oil over medium heat and brown veal lightly on all sides. Add onion, tomato, carrot, green pepper, tarragon, and wine.
Bring to a boil, cover, reduce heat, and simmer until veal is very tender (about 1-1/2 hours).
Mix in peas and cook, uncovered, 5 to 8 minutes longer, until they are just tender. Salt to taste. Sprinkle with parsley and serve.