This delicious stew is perfectly comforting on a chilly night. This dish features Newman's Own Sockarooni Sauce which include tomatoes, and green and red peppers.
Ingredients: (4-6 servings)
2 tablespoons vegetable oil
2 pounds veal stew meat, 1-inch chunks
2 tablespoon flour
1 large onion, chopped
1 cup baby bella mushrooms, sliced
1 cup carrots, sliced
1/2 cup white wine
1 cup Newman’s Own Sockarooni Pasta Sauce
1.5 cup chicken stock
1 bay leaf
Salt, pepper to taste
12 ounces homemade or purchased flat egg noodles, cooked, tossed with 4 tablespoons of butter
Chopped parsley for garnish
Directions:
Heat 1 tablespoon of oil in a large stew pan. In a bowl, mix veal with flour. Place the veal in a stew pan and cook, stirring frequently until starts to brown. Put the veal back in the bowl and set aside.
To the stew pan, add another tablespoon of oil. Add onions, mushrooms, and carrots, and sauté until the onions are translucent. Return the veal to the pan and mix well.
Pour wine, Sockarooni sauce, and chicken stock over. Bring to boil then bring heat to low, cover, and simmer, stirring occasionally, for 1 ½ hours or until the veal is tender. If the veal stew is still not thick enough, bring to boil for just a few minutes, stirring frequently, to reduce to the desired consistency.
Serve over buttered noodles and sprinkle with parsley.
This post is part of the Foodbuzz Family Bites featuring my collection of family-friendly easy-to-make lunches, snacks/salads, and dinners.
