Veal Stew with Roasted Vegetables

Total preparation and cooking time: 1 1/2 Hours

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.

Serves 6.

Source: National Cattlemen's Beef Association

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