Yield: 8 servings
Preparation Time: and Cooking Time: 1 1/2 hours
Combine flour, salt and pepper. Lightly coat veal with flour mixture.
Heat oil in Dutch oven over medium heat until hot. Brown veal, 1/2 at a time; remove from Dutch oven.
Add onion and garlic to Dutch oven; cook and stir 1 minute.
Add veal, broth and thyme; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes.
Add carrots and potatoes; continue cooking, covered, 30 minutes or until veal and vegetables are fork-tender. Skim fat. Stir in peas; heat through.
This recipe is an excellent source of protein and niacin; and a good source of vitamin B6, vitamin B12, selenium and zinc.
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