Veal-Pasta Stew

 

2

to 4 tablespoons olive or vegetable oil

2

pounds veal stew meat

1

large onion, coarsely chopped (1 cup)

5

cloves garlic, finely chopped

3

cups Progresso® chicken broth (from 32-ounce carton)

2

cups eight-vegetable juice

1

cup dry white wine (or nonalcoholic) or Progresso® chicken broth (from 32-ounce carton)

1

tablespoon chopped fresh or 1 teaspoon dried rosemary leaves

1

tablespoon chopped fresh or 1 teaspoon dried oregano leaves

1/2

teaspoon salt

1/2

teaspoon pepper

4

medium carrots, sliced (2 cups)

3

cups uncooked medium pasta shells (8 ounces)

1

medium zucchini, sliced (2 cups)

1/2

cup cold water

2

tablespoons all-purpose flour

• 1 Heat 2 tablespoons of the oil in Dutch oven over medium-high heat. Cook half of the veal in oil, stirring occasionally, until brown on all sides. Remove veal from Dutch oven; drain. Cook remaining veal in Dutch oven (add 1 tablespoon of the oil if necessary) until brown on all sides. Remove veal from Dutch oven; drain.
• 2 Heat remaining 1 tablespoon oil in Dutch oven over medium heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender. Stir in veal, broth, vegetable juice, wine, rosemary, oregano, salt, pepper and carrots. Heat to boiling; reduce heat to low. Cover and simmer about 1 hour or until veal is tender.
• 3 Stir in pasta. Heat to boiling; reduce heat to low. Cover and simmer 10 minutes. Stir in zucchini. Cover and simmer about 5 minutes or until pasta and zucchini are tender. Mix water and flour; stir into veal mixture. Simmer 1 minute, stirring constantly, until slightly thickened.