Veal Stew With Cilantro-Chile Sauce Recipe

Name: Veal Stew With Cilantro-Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2-pound) boneless veal leg roast; 3 1/2 cups low-salt chicken broth; 1 cup sliced carrot; 3/4 cup sliced celery; 1/2 cup thinly sliced green onions; 1/3 cup thinly sliced seeded jalapeno pepper; 1/3 cup fresh cilantro leaves; 6 garlic cloves; 1 bay leaf; 1/2 cup orange juice; 1/4 cup fresh lemon juice; 1/2 teaspoon salt; 1/4 cup thinly sliced green onions; 2 tablespoons minced fresh cilantro

Servings: persons

1 (2-pound) boneless veal leg roast
3 1/2 cups low-salt chicken broth
1 cup sliced carrot
3/4 cup sliced celery
1/2 cup thinly sliced green onions
1/3 cup thinly sliced seeded jalapeno pepper
1/3 cup fresh cilantro leaves
6 garlic cloves
1 bay leaf
1/2 cup orange juice
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 cup thinly sliced green onions
2 tablespoons minced fresh cilantro

1
Preheat oven to 325u00b0.
2
Trim fat from roast. Combine roast, broth, and next 7 ingredients (broth through bay leaf) in a large Dutch oven; bring to a boil. Remove from heat; cover and bake at 325u00b0 for 1 hour and 15 minutes or until roast is tender. Remove roast from pan, reserving cooking liquid and vegetables. Let roast stand 10 minutes. Separate roast into bite-size pieces, and shred with 2 forks; set aside.
3
Remove bay leaf from cooking liquid, and discard. Place cooking liquid and vegetables in a blender, and process until smooth. Return puree to pan. Add fruit juices; bring to a boil, and cook 18 minutes or until reduced to 2 cups. Return shredded roast to pan; stir in salt. Cook over medium heat until thoroughly heated. Ladle stew into individual bowls, and top with 1/4 cup green onions and minced cilantro. Serve with flour tortillas.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 (2-pound) boneless veal leg roast, 3 1/2 cups low-salt chicken broth, 1 cup sliced carrot, 3/4 cup sliced celery, and more.

Yes, Veal Stew With Cilantro-Chile Sauce 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.

That's it — enjoy your meal!

Veal Stew With Cilantro-Chile Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions