2 lb. veal, cut into cubes
12 oz. tomato juice
1 pkg. frozen peas
1 pkg. French-style green beans
1 pkg. zucchini slices
1 tbsp. minced onions
1 tbsp. granulated brown sugar (twin)
Garlic powder, salt and pepper to taste
1/2 tsp. cinnamon

To make VEAL STEW–PENDOUS, Brown meat in lightly greased pan. Combine with tomato juice, onion,
salt, and pepper. Simmer until meat is tender or pressure cook for about10 minutes. Add frozen vegetables, and simmer until vegetables are one. Add garlic powder, brown sugar substitute, and cinnamon.
Serves 6.

Tags: bourgeois, browned, butter, cook, fat, france, French, meat, ragout, Rice, roux, stew, veal, wine