Veal Stew
Veal stew is a hearty and delicious dish made with tender pieces of veal meat cooked in a savory broth with vegetables, herbs, and sometimes potatoes.
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Ingredients
- 1 1/2 pounds veal stew meat cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1 can diced tomatoes
- 4 cups beef broth or vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons flour (optional, for thickening)
- fresh parsley chopped for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the veal stew meat and brown on all sides, about 5 minutes.
- Add the onion, garlic, carrots, and celery to the pot. Cook for another 5 minutes until the vegetables are softened.
- Stir in the diced tomatoes, broth, thyme, salt, and pepper. Bring the stew to a simmer.
- Reduce heat to low, cover, and let the stew simmer for 1.5 to 2 hours until the veal is tender.
- If you prefer a thicker stew, mix the flour with a bit of water to make a slurry and stir it into the pot. Cook for an additional 10 minutes to thicken.
- Taste and adjust seasoning if needed. Serve the veal stew hot, garnished with chopped parsley. Serve with mashed potatoes.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 336kcal (17%)Carbohydrates: 13g (4%)Protein: 40g (80%)Fat: 13g (20%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 133mg (44%)Sodium: 1171mg (51%)Potassium: 1102mg (31%)Fiber: 3g (13%)Sugar: 5g (6%)Vitamin A: 5235IU (105%)Vitamin C: 14mg (17%)Calcium: 80mg (8%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Equipment
