Great Recipes

• 2 lb veal for stew, 1" pieces
• 1 Tbsp olive oil
• 3 cloves garlic, crushed
• 1/2 tsp ground white pepper
• 3/4 cup ready-to-serve chicken broth
• 1/2 cup dry white wine
• 1-1/2 tsp dried thyme leaves, crushed
• 2 Tbsp cornstarch, dissolved in
• 2 Tbsp water
• 1 tsp red wine vinegar
  
  Roasted Vegetables:
  
• Vegetable cooking spray
• 3 small yellow onions, each cut lengthwise into 6 wedges
• 2 Tbsp olive oil
• 1/4 tsp dried thyme leaves, crushed
• 8 oz brown mushrooms, halved
• 3 large plum tomatoes, quartered lengthwise, seeded

1. In Dutch oven, heat 1 tablespoon oil over medium heat until hot. Add veal and garlic (1/2 at a time) and brown evenly, stirring occasionally. Return all veal to pan; season with pepper and 1/2 teaspoon salt. Stir in broth, wine and 1-1/2 teaspoons thyme; bring to a boil. Reduce heat to low; cover tightly and simmer 1-1/4 hours or until veal is tender. 2. Meanwhile prepare vegetables. Heat oven to 425¡F. Lightly spray 15" x 10" baking pan with cooking spray. In small bowl, combine oil and thyme. Place onions in pan; brush lightly with some oil. Roast 8 to 10 minutes, stirring occasionally. Add mushrooms and tomatoes; brush with remaining oil. Continue roasting 10 to 13 minutes or until mushrooms are tender. 3. Stir cornstarch mixture into stew; cook and stir 1 to 2 minutes or until thickened and bubbly. Stir in vegetables and vinegar. 6 servings.

Source: National Cattlemens Beef Association