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
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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.
