Mosner Veal & Lamb

Dad always got to work before daybreak to walk the floor and handpick the best meats for every customer order. It's only natural that we follow in his footsteps. Michael & Philip Mosner March 2009

Follow us: Facebook Twitter

Veal Recipes

Back to All Veal Recipes
Savory Veal Stew

Savory Veal Stew



Serves: 8
Preparation & Cook Time: 1-1 1/2 hours
Nutritional Information:



Print This Recipe

Ingredients

2-1/2 lb veal for stew, cut into 1" pieces 1/3 cup all-purpose flour 3 Tbsp olive oil 1 large onion, coarsely chopped 3 large cloves garlic, minced 1 can (14 to 14-1/2 oz) chicken broth 2 tsp dried thyme 1 pkg (1 lb) baby carrots 1 lb small new red-skinned potatoes, halved 1 cup frozen peas

Directions

Combine flour and 1/2 tsp each salt and pepper. Lightly coat veal with flour mixture. Heat oil in stockpot over medium heat until hot; brown veal, 1/2 at a time. Remove. Add onion and garlic to pot; cook and stir 1 minute. Add veal, broth and thyme; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes. Add carrots and potatoes; simmer, covered, 30 minutes or until veal and vegetables are fork-tender. Skim fat. Add peas; heat through.