Source: dLife

Hearty vegetable stew with the added flair of veal.

Servings

1 tbsp olive oil
3 tbsp white all purpose flour
1 lb veal tenderloin medallions
1 medium onions , chopped
2 medium carrots , peeled and sliced
1 medium celery stalks , sliced
1 cup fat free reduced sodium chicken broth
2 Potatoes, skin, fresh , peeled and cubed
0.5 cup frozen green peas
0.25 cup lowfat plain yogurt

1 Dredge the veal in 2 tablespoons of the flour.
2 In a large pot, heat oil over medium heat, add the veal, brown both sides.
3 Add in the onions, carrots, celery, and broth, cover and simmer for 20 minutes.
4 Add in the potatoes and continue to simmer until the potatoes are tender, about 35 minutes.
5 Add in the peas.
6 In a small cup, mix the remaining 1 tablespoon of flour with the yogurt then stir into stew to thicken.
7 Continue to simmer, not boil, until thick.