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Veal Stew with Tomatoes and Peas Recipe

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This recipe for Veal Stew with Tomatoes and Peas, by , is from The New Raymond Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilynn Raymond Vannucci
Added: Friday, September 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 T. shallots or yellow onions, chopped
3 T. vegetable oil
2 T. butter
1-1/2 lb. boneless veal, cut into 1-1/2 in. cubes
2 tsp. salt
Freshly ground pepper, to taste
10 oz. pkg. frozen small peas
1 c. canned Italian tomatoes, coarsley chopped with juice

Directions:
Directions:
In a heavy casserole saute shallots (onions) with oil and butter until pale gold. Add pieces of veal, browning them well on all sides. (Do not crowd in pan and remove pieces as they are browned).

Return all veal pieces to the pot, add salt, pepper and tomatoes and juice and bring to a slight boil. Cover the pot and reduce the heat so that the tomatoes are barely simmering. Cook until the veal is tender. (Approx. 1 - 1 1/2 hours). Add the peas and cook another 5-10 minutes.


Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
The stew can be prepared completely ahead of time and refrigerated for several days. Reheat over medium heat when ready to serve. Serve with risotto (Italian rice) and a good bread.

 

 

 

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