Italian Veal and White Bean Stew

Ingredients

• 1 teaspoon olive oil
• 1 pound boneless veal shoulder, fat removed and cut into 1 1/2 inch pieces
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, seeded and chopped
• 6 ounces baby portabella mushrooms, quartered
• 2 sprigs thyme
• 2 tablespoons chopped fresh basil
• 1 19-ounce can cannelloni bean, washed and well drained
• 1 14 1/2 -ounce salt free diced tomatoes with juice
• 1/8 teaspoon crushed red pepper flakes
• 1 tablespoon balsamic vinegar

Instructions

1. Heat the oil in a Dutch oven. Dry the meat and then brown over medium heat. Add the onion, garlic, red pepper and mushrooms. Cook stirring for 5 minutes. Add
2. the herbs. Beams tomatoes and red pepper flakes.
3. Bring to a simmer, cover and braise for 11/4 hours until the veal is fork tender.
4. Stir in the vinegar. All to sit for about 1/2 hour if you want a thicker sauce. Reheat and serve.

Notes