Veal-Pasta Stew

Ingredients

• 2 tablespoons vegetable oil 
• 2 pounds stew meat 
• 1 cup onion coarsely chopped
• 5 cloves garlic finely chopped
• 3 cups chicken broth (from 32-ounce carton)
• 2 cups vegetable juice 
• 1 cup wine dry white (or nonalcoholic) (from 32-ounce carton)
• 1 tablespoon rosemary dried fresh chopped
• 1 tablespoon oregano dried fresh chopped
• 0.5 teaspoon salt 
• 0.5 teaspoon pepper 
• 2 cups carrots sliced
• 8 ounces shells uncooked
• 2 cups zucchini sliced
• 0.5 cup water cold
• 2 tablespoons flour all-purpose

Equipment

• dutch oven

Directions

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.
2. Remove veal from Dutch oven; drain. Cook remaining veal in Dutch oven (add 1 tablespoon of the oil if
3. necessary) until brown on all sides.
4. Remove veal from Dutch oven; drain.
5. 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.
6. Heat to boiling; reduce heat to low. Cover and simmer about 1 hour or until veal is tender.
7. Stir in pasta.
8. 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.
9. Mix water and flour; stir into veal mixture. Simmer 1 minute, stirring constantly, until slightly thickened.