Veal Stew With Peas

 This stew is a recipe that my family requests.  It is easy to make and a pure comfort food.  I  like to serve it with buttered noodles.  It works well at a party as well as a Sunday supper.


 2 lbs. veal stew meat

flour for dusting veal pieces (seasoned with salt and pepper)

1/4 cup olive oil 

1 can chicken broth

1 cup white wine (can substitute chicken broth)

5 carrots

2 bay leaves

1 large onion diced

1 lb egg noodles 

3 TBS butter

1 small  bag frozen peas


 1.  Dredge veal pieces in seasoned flour....brown in batches with enough olive oil to coat bottom of pan...set aside

2. Deglaze frying pan with white wine (reheat frying pan with drippings and pour white wine over them scraping bottom with a spatula.....cook until alcohol is evaporated)...pour over the veal

3.  In a heavy saucepan saute the onion and carrot.  The carrot you can chop in a food processor to make minced with the onion, if you prefer to eat carrot chunks cut it how you like it.  Sweat the vegetables and add the bay leaf.

4.  Add the meat and chicken broth.

5. Simmer on stove 3-5 hours 'til meat is very tender.  Add the frozen peas a couple minutes before serving.

6.  Serve over buttered noodles.  

Veal Stew With Peas
Total Time:3 hour(s) 0 minutes
Prep Time:60 min.
Cook Time:120 min.
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