Light Veal Stew Recipe

Ingredients:

• 1 1/2 lbs veal stew meat, trimmed and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1/2 cup red wine
• 1 can (14.5 oz) diced tomatoes
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup chopped fresh parsley

Directions:

1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the onions and cook until translucent, about 5 minutes.
3. Add the garlic and cook for another minute.
4. Add the veal and cook until browned on all sides, about 5 minutes.
5. Add the beef broth, wine, tomatoes, carrots, celery, thyme, salt, and pepper to the pot.
6. Bring the mixture to a boil, then reduce the heat and let it simmer for 2-3 hours or until the meat is tender.
7. Stir in the parsley just before serving.

Verdict:

This light veal stew is a delicious and comforting meal that’s perfect for chilly evenings. The combination of tender meat and flavorful vegetables in a rich broth is sure to please. Serve it with some crusty bread for soaking up all the juices.

Serving Suggestions:

• Crusty bread
• Mashed potatoes
• Egg noodles
• Rice