VEAL, POTATO, AND GREEN BEAN STEW

Veal, Potato, and Green Bean Stew image

Number Of Ingredients 10

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2 medium onions, chopped
2 tablespoons olive oil
2 pounds boneless veal shoulder, trimmed and cut into 2-inch chunks
salt and freshly ground black pepper
2 teaspoons fresh rosemary
1 clove garlic, finely chopped
2 tablespoons tomato paste
1/2 cup dry white wine
3 medium potatoes, peeled and cut into wedges
12 ounces green beans, trimmed and cut into 1-inch lengths

Steps:

1 In a large pot, cook the onions in the oil over medium heat, stirring frequently, until tender and golden, about 10 minutes. Add the veal pieces to the pot. Cook until lightly browned, about 15 minutes. 2 Sprinkle with salt and pepper. Add the rosemary and garlic. Stir in the tomato paste. Add the wine and simmer until most of the liquid evaporates, about 3 minutes. 3 Add the potatoes to the pot. Sprinkle with salt and pepper to taste. Add 2 cups water and bring the mixture to a simmer. 4 Lower the heat. Cover the pot and cook, stirring occasionally, 1 hour or until the veal is tender when pierced with a fork. 5 Add the green beans to the pot and simmer 10 minutes more or until all of the meat and vegetables are tender. Taste and adjust seasoning. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves