Monday, February 21, 2011

Veal alla Toscana

Wherever Judy and I travel on this International Food Journey, we always seem to come back to Italy.  Today’s featured recipe is no exception.  Here we have a hearty Veal Stew to warm us up on these cold wintery evenings. Although this dish can be used as a starter course, we paired it with some Brown Rice and served it as our main course.

This delicious one pot wonder is brimming with flavor.

From our kitchen to yours.  Enjoy the adventure.


Veal alla Toscana
2 tsp Olive Oil

3 cloves Garlic, chopped

1 pound lean Veal shoulder, cut into 1 inch pieces or off the bone as veal stew

2 medium Carrots, cut into 1 inch chunks

1 stalk Celery, chopped

1 small Zucchini, sliced

1 cup canned Crushed Tomatoes

1/3 cup White Wine

1 tsp Italian Seasoning

1 cup canned Chicken Broth

½ cup frozen Pearl Onions, thawed

1 tsp Salt

¼ tsp Black Pepper, freshly ground

¼ tsp Red Pepper flakes

Heat Oil and Garlic in a large pot; Add Veal and brown on all sides, about 7 minutes. Remove from pot and set aside.

Add a small amount of Oil, about 1 tsp, and cook Carrots and Celery in the same pot, stirring occasionally, on medium-high heat for 5 minutes.  Add Zucchini and cook until tender, about 5 minutes more.

Add Veal, Tomatoes, Wine, Italian Seasoning, Red Pepper flakes and Broth; bring to a boil. Reduce heat and simmer, uncovered, for 1 hour.

Add Pearl Onions; simmer until Veal is tender, about 15 minutes more.

Season to taste with Salt and pepper.

Yields 4 servings, about 1 cup per serving.  PointsPlus value per serving is 5, plus 3 for the ½ cup of Brown rice. Prep time is 20 minutes. Cooking time is 95 minutes. Level of difficulty is Moderate.

Weight Watchers and PointsPlus are registered trademarks of Weight Watchers Intl. Inc.

Recipes shown may not be exactly the same as those found on any website. Judy and I tend to "tweak" each recipe we feature, to some degree, incorporating our own unique tastes and ideas. PointsPlus values, however, are accurate. 

Photo by Barry Baruh

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