Veal Stew With Spring Vegetables

• 2 pounds stewing veal cut in 1 1/2-inch cubes
• 2 tablespoons peanut or vegetable oil
• 2 shallots, chopped
• 1 clove garlic, minced
• 1 cup white wine
• 1 cup chicken stock
• 1 tablespoon tomato paste
• 1 tablespoon fresh thyme leaves
• 1 piece lemon peel
• Coarse salt and freshly ground pepper to taste
• 8 baby carrots, left whole
• 8 new potatoes, scrubbed
• 3 small white turnips, peeled and quartered
• 1/2 pound green peas
• 1/4 pound green beans

1. Brown the pieces of veal a few at a time in a heavy casserole in the oil and remove with a slotted spoon.
2. Pour off any excess fat.
3. Add the shallots and garlic and saute until soft.
4. Add the white wine and stir, scraping up any cooking particles from the bottom of the pan.
5. Add the chicken stock, tomato paste, thyme, lemon peel and salt and pepper and bring to boil.
6. Turn down heat, cover and cook gently for one hour.
7. Add the carrots and cook for 20 minutes or until the vegetables are tender.
8. Meanwhile, in a steamer cook the new potatoes and turnips until tender (about 20 minutes).
9. Cook the green beans and peas until tender (about five minutes).
10. Add them to the stew and serve.

stewing veal, peanut, shallots, clove garlic, white wine, chicken stock, tomato paste, thyme, lemon peel, salt, carrots, potatoes, white turnips, green peas, green beans

Taken from cooking.nytimes.com/recipes/5920 (may not work)