• 3 Tbs. olive oil
• 1-1/2 lbs. boneless veal shoulder or beef chuck steak, cut into 1 inch cubes
• 4 cloves garlic, crushed
• 3 cups recipe-ready crushed tomatoes
• 1 Tbs. tomato paste
• 1/2 cup dry white wine or chicken stock
• 1/2 tsp. rosemary, or 2 Tbs. fresh, chopped
• 1-1/3 cups chicken stock
• 1-1/3 cups water
• 1-1/3 cups long grain rice

Heat oil in a heavy non-reactive saucepan over medium high heat. Sauté veal 3-5 minutes, stirring frequently, or until evenly browned. Reduce heat to low. Add garlic and sauté 1 minute. Stir in next 4 ingredients and salt and pepper to taste. Cover and simmer 40 minutes or until veal is tender. While veal is cooking, combine stock and water in a saucepan over medium high heat. Stir in rice and salt and pepper to taste. Bring to a boil. Immediately reduce heat to low. Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed. Serve veal stew over rice.

Per serving: calories 701, fat 30.3g, 40% calories from fat, cholesterol 150mg, protein 40.8g, carbohydrates 59.8g, fiber 2.9g, sugar 5.3g, sodium 690mg, diet points 16.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.6, Fruit: 0.0, Bread: 3.0, Lean meat: 4.9, Fat: 3.7, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: White Zinfandel, Zinfandel, or Sauvignon Blanc.