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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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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