Harvest Veal Stew
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This stew sure brings back lots of fond memories of cool autumn days in Upstate New York. The only thing missing is the apple-picking and the hot spiced fresh cider.
What You'll Need
- 2 pounds veal stew meat, trimmed and cut into 1-inch chunks
- 2 cans (16 ounces each) vegetarian baked beans
- 1 package (10 ounces) frozen cut carrots
- 1 package (8 ounces) dried mixed fruit
- 1 large onion, chopped
- 1/4 cup water
- 3 tablespoons dark brown sugar
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1 can (29 ounces) yams, drained
What to Do
- In a 6-quart soup pot that has been coated with cooking spray, brown the veal over high heat for 7 to 8 minutes.
- Reduce the heat to medium and add the remaining ingredients except the yams; mix well . Bring to a boil then cover and reduce the heat to low; simmer for 40 to 45 minutes, stirring occasionally.
- Gently stir in the yams, then cover and simmer for 15 minutes, or until the yams are thoroughly heated.