Recipes: Bountiful Harvest

the recipes

october 2003

Bountiful Harvest

Italian Veal and White Bean Stew

(makes 6 servings)

1	teaspoon olive oil
1	pound boneless veal shoulder, fat removed and cut into 1 1/2 inch pieces
1	onion, chopped
4	cloves garlic, minced
1	red bell pepper, seeded and chopped
6	ounces baby portabella mushrooms, quartered
2	sprigs thyme
2	tablespoons chopped fresh basil
1	19-ounce can cannelloni bean, washed and well drained
1	14 1/2 -ounce salt free diced tomatoes with juice
1/8	teaspoon crushed red pepper flakes
1	tablespoon balsamic vinegar

Heat the oil in a Dutch oven. Dry the meat and then brown over medium heat. Add the onion, garlic, red pepper and mushrooms. Cook stirring for 5 minutes. Add the herbs. Beams tomatoes and red pepper flakes.
Bring to a simmer, cover and braise for 11/4 hours until the veal is fork tender.
Stir in the vinegar. All to sit for about 1/2 hour if you want a thicker sauce. Reheat and serve.

Per serving:	230 calories, (18% from fat), 6.5 g total fat (1.5g saturated fat), 21 g protein, 26 g carbohydrate, less than 1 g dietary fiber, 60 mg cholesterol, 50 mg sodium, 332 mg potassium
Diabetic exchanges:	2 carbohydrate (1 1/2 Bread/starch, 1/2 vegetable), 2 very lean meat/protein, 1/2 fat

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