Harvest Veal Stew

SERVES: 4

COOK TIME: 1 Hr 5 Min

This stew sure brings back lots of fond memories of cool autumn days in Upstate New York. The only thing missing is the apple-picking and the hot spiced fresh cider.

What You'll Need

2 pounds veal stew meat, trimmed and cut into 1-inch chunks
2 cans (16 ounces each) vegetarian baked beans
1 package (10 ounces) frozen cut carrots
1 package (8 ounces) dried mixed fruit
1 large onion, chopped
1/4 cup water
3 tablespoons dark brown sugar
1 tablespoon white vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1 can (29 ounces) yams, drained

What to Do

In a 6-quart soup pot that has been coated with cooking spray, brown the veal over high heat for 7 to 8 minutes.
Reduce the heat to medium and add the remaining ingredients except the yams; mix well . Bring to a boil then cover and reduce the heat to low; simmer for 40 to 45 minutes, stirring occasionally.
Gently stir in the yams, then cover and simmer for 15 minutes, or until the yams are thoroughly heated.