Minnesota Veal Stew Recipe

Name: Minnesota Veal Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb. veal shoulder or breast, boned and cubed; salt and pepper; 1/4 c. oil; 2 c. finely chopped onion; 1 Tbsp. chopped garlic; 1 tsp. saffron (optional); 1/4 c. flour; 1/4 c. dry white wine; 1 (28 oz.) can peeled tomatoes, chopped; 1 c. chicken broth; 2 tsp. rosemary; buttered noodles or rice

Servings: persons

4 lb. veal shoulder or breast, boned and cubed
salt and pepper
1/4 c. oil
2 c. finely chopped onion
1 Tbsp. chopped garlic
1 tsp. saffron (optional)
1/4 c. flour
1/4 c. dry white wine
1 (28 oz.) can peeled tomatoes, chopped
1 c. chicken broth
2 tsp. rosemary
buttered noodles or rice

1
Sprinkle veal with salt and pepper.
2
Heat oil in large Dutch oven.
3
Add veal and cook 20 minutes, stirring frequently until meat is browned.
4
Add onions, garlic and saffron.
5
Cook, stirring occasionally, about 5 minutes.
6
Sprinkle with flour.
7
Stir to coat meat evenly.
8
Add wine, tomatoes, broth, rosemary and salt and pepper to taste.
9
Cover and bake at 375u00b0 for 1 hour.
10
Serve over noodles or rice.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 lb. veal shoulder or breast, boned and cubed, salt and pepper, 1/4 c. oil, 2 c. finely chopped onion, and more.

Yes, Minnesota Veal Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Minnesota Veal Stew

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