Veal Stew With Spring Vegetables
Updated October 10, 2023
- Total Time
- 1 hour 50 minutes
- Prep Time
- 20 minutes
- Cook Time
- 1 hour 30 minutes
- Rating
- Comments
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Ingredients
2 pounds stewing veal cut in 1 ½-inch cubes
2 tablespoons peanut or vegetable oil
2 shallots, chopped
1 clove garlic, minced
1 cup white wine
1 cup chicken stock
1 tablespoon tomato paste
1 tablespoon fresh thyme leaves
1 piece lemon peel
Coarse salt and freshly ground pepper to taste
8 baby carrots, left whole
8 new potatoes, scrubbed
3 small white turnips, peeled and quartered
½ pound green peas
¼ pound green beans
Nutritional analysis per serving (4 servings)
49 grams carbs; 192 milligrams cholesterol; 586 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 10 grams fiber; 1562 milligrams sodium; 56 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Brown the pieces of veal a few at a time in a heavy casserole in the oil and remove with a slotted spoon. Pour off any excess fat. Add the shallots and garlic and saute until soft.
- Step 2
Add the white wine and stir, scraping up any cooking particles from the bottom of the pan. Add the chicken stock, tomato paste, thyme, lemon peel and salt and pepper and bring to boil. Turn down heat, cover and cook gently for one hour.
- Step 3
Add the carrots and cook for 20 minutes or until the vegetables are tender. Meanwhile, in a steamer cook the new potatoes and turnips until tender (about 20 minutes). Cook the green beans and peas until tender (about five minutes). Add them to the stew and serve.
Private Notes
Comments
Tasteless, don’t. Other.