Savory Veal Stew With Orzo

Ingredients

• 2 Tbsp. Bertolli® Classico™ Olive Oil
• 1-1/2 lbs. veal stew meat, cut into 1-inch pieces
• 1 medium onion, chopped
• 2 medium carrots, halved lengthwise and sliced
• 1 small green bell pepper, chopped
• 1 medium zucchini, quartered and sliced
• 2 cloves garlic, finely chopped
• 1 large baking potato, peeled and diced
• 1 cup canned chick peas or garbanzo beans, rinsed and drained
• 1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
• 1/2 cup beef broth
• 1 tsp. dried basil leaves, crushed
• 8 ounces orzo pasta, cooked and drained

Directions

1. Heat Olive Oil in 5-quart saucepot or Dutch oven over medium-high heat and brown veal. Season, if desired, with salt and ground black pepper. Remove veal from skillet with slotted spoon and set aside.
2. Cook onion, carrots, green pepper, zucchini and garlic, in same saucepot stirring occasionally, 2 minutes or until vegetables are tender. Add potato, chick peas, Sauce, broth and basil. Bring to a boil over high heat. Reduce heat to low, then return veal to saucepot. Simmer covered, stirring occasionally, 2 hours or until veal is tender. Serve over hot orzo.