Italian Veal Stew

This simple stew takes about 5 minutes to prep, then simmers for an hour. Serve it over your favorite pasta.

Makes 4 servings

1 TBL olive oil
1/2 lb. veal stew meat (shoulder meat)
1 cup onion, chopped
1 TBL minced garlic
2 TBL red wine
1 cup baby bella mushrooms, sliced
14 oz canned diced tomatoes with liquid
1 tsp basil
1 tsp oregano
1 tsp salt
1/4 tsp crushed red pepper
1 tsp capers (optional, but they add great flavor)

In a heavy skillet, brown veal in olive oil. Add onion and cook 3 minutes, then add garlic and cook 2 more minutes. Stir in the red wine, then add remaining ingredients. Cover and simmer on low heat about 1 hour.

Extra, extra:  if you like a thicker sauce, add an 8-oz. can of tomato sauce when you add the diced tomatoes. (This is not included in the nutrition information for this recipe.)

Feed the freezer:  This stew freezes well. If you find a good deal on veal stew meat, make a big batch and freeze the extra for a super-quick dinner another time!