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Veal Stew Recipe

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This recipe for Veal Stew, by , is from The Warner Family and Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edith Warner
Added: Tuesday, April 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. veal stew meat
1-2 cans chicken broth
1 large onion-cut in chunks
3 carrots-1/2 inch cuts
3 potatoes-cut in fourths
1 bay leaf

Directions:
Directions:
Brown beef in oil in heavy pot 1/2 at a time. Return veal to pot, add bay leaf, and 1 can broth. Cover and simmer for 1 hour. While simmering prepare vegetables. Cover with cold water until needed. After 1 hour, add vegetables and more broth to cover vegetables. Cover and simmer until vegetables are done, about 20 minutes. Thicken broth with 4 tbsp, flour mixed with reserved broth. Stir while adding flour mixture and simmer for about 10 min. Serve with Italian bread and a salad.

Number Of Servings:
Number Of Servings:
4-5
Personal Notes:
Personal Notes:
This stew is easy to prepare, is delicious, and the meat is very tender. I serve this in my pasta bowls.
Sometimes I add 1 chopped fresh tomato.

 

 

 

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