Spring Veal Stew

Stewing veal browned in olive oil is simmered with a bay leaf, colorful bell peppers and mushrooms in white wine in this low-fat soup.

• Calories: 320 Calories

Ingredients

• 1 tablespoon olive oil
• salt and pepper to taste
• 1 bay leaf
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 cups dry white wine
• ¾ cup fresh sliced mushrooms
• 1 onions, quartered
• 1 pound veal, trimmed and cubed

Recipe Instructions

Step 1

In large saucepan, heat olive oil and brown veal. Add onions, green, red and yellow peppers, mushrooms, bay leaf and wine. Bring mixture to a boil, reduce heat, cover and simmer for two hours, stirring occasionally. Season with salt and pepper and serve.