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.

No additional tips available.

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

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.

Veal Stew With Cilantro-Chile Sauce

How did you like this recipe?

Frequently Asked Questions