Veal Stew With Spring Vegetables Recipe

Name: Veal Stew With Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds stewing veal cut in 1 1/2-inch cubes; 2 tablespoons peanut or vegetable oil; 2 shallots, chopped; 1 clove garlic, minced; 1 cup white wine; 1 cup chicken stock; 1 tablespoon tomato paste; 1 tablespoon fresh thyme leaves; 1 piece lemon peel; Coarse salt and freshly ground pepper to taste; 8 baby carrots, left whole; 8 new potatoes, scrubbed; 3 small white turnips, peeled and quartered; 1/2 pound green peas; 1/4 pound green beans

Servings: persons

2 pounds stewing veal cut in 1 1/2-inch cubes
2 tablespoons peanut or vegetable oil
2 shallots, chopped
1 clove garlic, minced
1 cup white wine
1 cup chicken stock
1 tablespoon tomato paste
1 tablespoon fresh thyme leaves
1 piece lemon peel
Coarse salt and freshly ground pepper to taste
8 baby carrots, left whole
8 new potatoes, scrubbed
3 small white turnips, peeled and quartered
1/2 pound green peas
1/4 pound green beans

1
Brown the pieces of veal a few at a time in a heavy casserole in the oil and remove with a slotted spoon.
2
Pour off any excess fat.
3
Add the shallots and garlic and saute until soft.
4
Add the white wine and stir, scraping up any cooking particles from the bottom of the pan.
5
Add the chicken stock, tomato paste, thyme, lemon peel and salt and pepper and bring to boil.
6
Turn down heat, cover and cook gently for one hour.
7
Add the carrots and cook for 20 minutes or until the vegetables are tender.
8
Meanwhile, in a steamer cook the new potatoes and turnips until tender (about 20 minutes).
9
Cook the green beans and peas until tender (about five minutes).
10
Add them to the stew and serve.

469

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 15 ingredients. The key ingredients include: 2 pounds stewing veal cut in 1 1/2-inch cubes, 2 tablespoons peanut or vegetable oil, 2 shallots, chopped, 1 clove garlic, minced, and more.

Yes, Veal Stew With Spring Vegetables 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 Spring Vegetables

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