Veal-Pasta Stew

Ingredients

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

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 ifnecessary) until brown on all sides.
3. Remove veal from Dutch oven; drain.
4. 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.
5. Heat to boiling; reduce heat to low. Cover and simmer about 1 hour or until veal is tender.
6. Stir in pasta.
7. 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.
8. Mix water and flour; stir into veal mixture. Simmer 1 minute, stirring constantly, until slightly thickened.