A savory veal stew with baby carrots, red potatoes and green peas.

Savory Veal Stew

2 1/2 pounds veal for stew, cut into 1-inch pieces
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
1 large onion, coarsely chopped
3 large cloves garlic, minced
1 (13 3/4 to 14 1/2-ounce) can ready-to-serve chicken broth
2 teaspoons dried thyme
1 (1 pound) package baby carrots
1 pound small new red-skinned potatoes, halved
1 cup frozen peas

1. Combine flour, salt and pepper. Lightly coat veal with flour mixture. Heat oil in Dutch oven over medium heat until hot. Brown veal, 1/2 at a time; remove from Dutch oven.
2. Add onion and garlic to Dutch oven; cook and stir 1 minute. Add veal, broth and thyme; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes.
3. Add carrots and potatoes; continue cooking, covered, 30 minutes or until veal and vegetables are fork-tender. Skim fat. Stir in peas; heat through.

Makes 8 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.