VEAL STEW Try serving over mashed potatoes or commercial polenta softened to a similar consistency. 2 pounds veal stew meat 2 tablespoons olive oil 3 garlic cloves, minced 2 cups (3/4-inch) slices carrot (about 1 pound) 1 1/2 cups dry red wine 1 1/2 cups frozen pearl onions 1 1/3 cups fat-free, less-sodium chicken broth 1 cup canned crushed tomatoes 1/2 cup water 1/4 cup chopped fresh flat-leaf parsley 1/2 teaspoon dried basil 1/4 teaspoon salt 1/4 teaspoon black pepper 2 bay leaves 4 cups fresh mushrooms, halved 2 teaspoons cornstarch 1 tablespoon water 3 tablespoons grated fresh Parmesan cheese Flat-leaf parsley (optional)

Trim fat from veal. Cut veal into 1 1/2-inch cubes. Heat the oil in a large Dutch oven over medium-high heat. Add veal and garlic; cook 5 minutes or until veal loses its pink color. Add carrot and the next 10 ingredients (carrot through bay leaves); bring to a boil. Cover, reduce heat, and simmer 1 hour.

Add mushrooms; cook, uncovered, 45 minutes or until veal is tender. Discard bay leaves. Place in an airtight container; seal and freeze.

To serve, thaw in refrigerator. Reheat in a Dutch oven over medium heat until heated. Combine cornstarch and water; add to stew. Bring to a boil. Cook 1 minute or until slightly thick; stir constantly. Ladle into bowls; sprinkle with cheese. Garnish with parsley, if desired.

Serves 8.

NOTE: Substitute 2 pounds of boned bottom round roast for veal, if desired.

[The Best of Cooking Light, Make it Ahead]