Prep 1 hr
Cook 2 hrs
Always a hit with my family especially in the fall and winter. I clipped this from a magazine about 20 years ago. Usually buy packages of veal that are marked "veal for stew". Serve with a salad and biscuits.
- 1 tablespoon butter or 1 tablespoon margarine
- 1 tablespoon canola oil
- 1 1⁄2 lbs veal shoulder, cut into 1 1/2-inch pieces
- 1 garlic clove, crushed
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 tablespoon flour
- 1 (13 3/4 ounce) can chicken broth
- 1 1⁄2 cups carrots, sliced thinly diagonally (1/2 lb.)
- 1 cup celery, sliced thinly diagonally (1/4 lb.)
- 3 medium potatoes, pared and cut into 1 to 1 1/4-inch pieces (3/4 lb.)
- 1 (10 ounce) package frozen peas, thawed
- 2 tablespoons parsley, chopped
- In 5-quart Dutch oven, over medium heat, heat butter and oil. Add veal cubes (half at a time); cook over medium heat until cubes are well browned on all sides.
- As they brown, remove to a bowl. Takes about 15-20 minutes in all.
- Return meat to Dutch oven. Add garlic, marjoram, salt, and pepper, stirring until well blended with meat.
- Sprinkle flour over meat, stirring until well blended.
- Gradually stir in chicken broth; bring to boiling, stirring. Reduce heat; simmer, covered, stirring occasionally, 1 hour.
- Add carrot, celery, and potato; simmer, covered, about 20 to 25 minutes, or until vegetables are almost tender.
- Add frozen peas; simmer, covered, 10 minutes, or until meat and vegetables are tender. Sprinkle with parsley.
True comfort food. My husband's only request was for more gravy.