| French Country Stew ~ This stew is the ideal thing to have for dinner on a cold night. I serve it over egg noodles or sometimes just by itself...the juice is great to dunk bread into. From Anna in New Jersey 2 tbsp olive oil 1 16oz can Italian Roma or Plum tomatoes 1 1/2 lbs stewing veal 1/2 cup flour 1 large onion chopped 2 cloves garlic, minced 1 tbsp chopped Parsley 1 tbsp crushed basil 1 beef bouillon cube 1/2 cup white wine 2 fresh zuccini, sliced 1 fresh yellow squash, sliced 2 large stalks of celery cut up 2 large carrots, sliced 1/2 of a Red Pepper & 1/2 Green Pepper, sliced 4 oz fresh mushrooms or a small can of sliced mushrooms 8 oz can of small peas 1. Flour veal cubes, brown in deep pan in olive oil. When almost brown, add onions, garlic, and parsley. Cook until vegetables are soft. Add Tomatoes, wine, bouillon cube. 2. Cover and simmer 45 minutes or until veal is tender. Add all vegetables except mushrooms and peas. 3. Simmer until vegetables are tender..about 20 minutes. Add mushrooms and peas during last 5 minutes. If necessary, add water during cooking to keep stew from thickening too much. Sometimes...I just add a little more wine instead of water if sauce is thickening too much. Salt to taste. Serve with French Bread for dunking. |
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