Serves: 4
Total Calories: 173
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.
This Veal, Potato, and Green Bean Stew recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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