adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Veal-Pasta Stew
Veal-Pasta Stew
0 Likes
Prep Time:
15 minutes
Total Time:
1 hour 45 minutes
Create a hearty stew with pasta, veal, and Progresso® chicken broth for a delicious and satisfying meal.
Ingredients:
  • 2 to 4 tablespoons olive or vegetable oil
  • 2 pounds veal stew meat
  • 1 large onion, coarsely chopped (1 cup)
  • 5 cloves garlic, finely chopped
  • 3 cups Progresso™ chicken broth (from 32-ounce carton)
  • 2 cups eight-vegetable juice
  • 1 cup dry white wine (or nonalcoholic) or Progresso™ chicken broth (from 32-ounce carton)
  • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 medium carrots, sliced (2 cups)
  • 3 cups uncooked medium pasta shells (8 ounces)
  • 1 medium zucchini, sliced (2 cups)
  • 1/2 cup cold water
  • 2 tablespoons all-purpose flour
Instructions:
  • Heat half of the oil in a Dutch oven over medium-high heat. Cook veal in batches, browning on all sides. Remove veal and drain excess oil. Repeat with remaining oil and veal if necessary.
  • In a Dutch oven, heat the remaining oil over medium heat. Sauté onion and garlic until onion is tender. Add veal, broth, vegetable juice, wine, rosemary, oregano, salt, pepper, and carrots. Bring to a boil, then cover and simmer on low heat for about 1 hour until veal is tender.
  • Combine pasta with the sauce and simmer for 10 minutes. Add zucchini and simmer for an additional 5 minutes until both are tender. Thicken the mixture by stirring in a mixture of water and flour and simmer for 1 minute until slightly thickened.

Similar Recipes