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Veal Stew

Yield 1 1/2 quarts


  • 2 pounds boneless veal, cut into 1 1/2-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 quart water
  • 2 cups sliced, peeled potatoes
  • 1/2 cup sliced carrots
  • 1/4 cup chopped turnips
  • 1 small onion, thinly sliced

How to Make It

  1. Sprinkle veal with salt and pepper; dredge in flour. Heat oil in a large Dutch oven; brown veal on all sides. Add water; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Stir in remaining ingredients; cover and simmer 30 minutes or until vegetables are tender.

  2. Ladle stew into individual serving bowls, and serve hot.

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