Veal Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 1/2 pounds veal for stew, cut into 1-inch pieces 1/3 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 3 tablespoons olive oil 1 large onion, coarsely chopped 3 large cloves garlic, minced 1 (13 3/4 to 14 1/2-ounce) can ready-to-serve chicken broth 2 teaspoons dried thyme 1 (1 pound) package baby carrots 1 pound small new red-skinned potatoes, halved 1 cup frozen peas
Combine flour, salt and pepper. Lightly coat veal with flour mixture. Heat olive oil in Dutch oven over medium heat until hot. Brown veal, 1/2 at a time; remove from Dutch oven.
Add onion and garlic to Dutch oven; cook and stir 1 minute. Add veal, broth and thyme; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes.
Add carrots and potatoes; continue cooking, covered, 30 minutes or until veal and vegetables are fork-tender. Skim fat. Stir in peas; heat through.
Number of Servings: 8
Recipe submitted by SparkPeople user 99CHRIS99.
Add onion and garlic to Dutch oven; cook and stir 1 minute. Add veal, broth and thyme; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes.
Add carrots and potatoes; continue cooking, covered, 30 minutes or until veal and vegetables are fork-tender. Skim fat. Stir in peas; heat through.
Number of Servings: 8
Recipe submitted by SparkPeople user 99CHRIS99.
Nutritional Info Amount Per Serving
- Calories: 281.1
- Total Fat: 9.7 g
- Cholesterol: 119.7 mg
- Sodium: 833.8 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 2.8 g
- Protein: 34.1 g
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