Veal Stew With Pineapple And Tomato Recipe

Name: Veal Stew With Pineapple And Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons neutral oil, like canola or grapeseed; 1 1/2 to 2 pounds of boneless veal shoulder, cut into 1 1/2-inch or smaller chunks; 1 onion, peeled and roughly chopped; 1 tablespoon chopped garlic; 1 small chili, stemmed, seeded, and minced, or 1/2 teaspoon dried red chili flakes, or to taste; Salt and freshly ground black pepper; 1 1/2 cups pineapple chunks, preferably fresh; 1 cup chopped tomato; 1 1/2 cups peeled white turnip or daikon radish, cut into 1-inch chunks, optional; 2 limes; 1/4 cup chopped cilantro leaves

Servings: persons

2 tablespoons neutral oil, like canola or grapeseed
1 1/2 to 2 pounds of boneless veal shoulder, cut into 1 1/2-inch or smaller chunks
1 onion, peeled and roughly chopped
1 tablespoon chopped garlic
1 small chili, stemmed, seeded, and minced, or 1/2 teaspoon dried red chili flakes, or to taste
Salt and freshly ground black pepper
1 1/2 cups pineapple chunks, preferably fresh
1 cup chopped tomato
1 1/2 cups peeled white turnip or daikon radish, cut into 1-inch chunks, optional
2 limes
1/4 cup chopped cilantro leaves

1
Put a 12-inch skillet over high heat and, a minute later, add the oil.
2
Add meat, in one layer (you may have to use a little more oil, and brown in batches; it's worth the effort to cook in one layer).
3
Cook, undisturbed, until meat is nicely browned on the bottom, about 5 minutes.
4
Add onion, garlic, chili, and some salt and pepper.
5
Cook, stirring occasionally, until onions soften and any bits of meat stuck to the bottom of the pan are released, about 5 minutes.
6
Add pineapple, tomato and turnip; stir, reduce heat to low, and cover.
7
Cook the stew for 30 to 40 minutes, or until the veal is tender.
8
Juice 1 lime, and quarter the other.
9
Uncover; if mixture is soupy, raise heat to high and cook, stirring, until it thickens a bit.
10
Add lime juice, then taste and adjust seasoning.
11
Cook about 5 minutes more.
12
Taste and adjust seasoning if necessary, garnish with cilantro, and serve with the quartered lime.

kcal

Calories

Carbs

Protein

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 11 ingredients. The key ingredients include: 2 tablespoons neutral oil, like canola or grapeseed, 1 1/2 to 2 pounds of boneless veal shoulder, cut into 1 1/2-inch or smaller chunks, 1 onion, peeled and roughly chopped, 1 tablespoon chopped garlic, and more.

Yes, Veal Stew With Pineapple And Tomato 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 Pineapple And Tomato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions