Savory Veal Stew

Related recipes: Beef, Carrots, Fall, Low-Carb, Low-Sugar, Main Dishes, National Cattlemans Beef Association, Onions, Peas, Potatoes, Soups, Soups/Salads, Veal, Winter

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Make it a Meal

Add these dishes to make a full meal:

Roasted Potatoes with Onions

Pasta Niçoise

Pear Crisp

Wine Pairings

Preparation facts

Total Time: 1 hr 30 min

Yield: 8 servings

Ingredients

2- 1/2 lbs veal for stew, cut into 1-inch pieces

1/3 cup all-purpose flour

1/2 tsp salt

1/2 tsp pepper

3 Tbs olive oil

1 large onion, coarsely chopped

3 large cloves garlic, minced

1 can (13-3/4 to 14-1/2 ounces) ready-to-serve chicken broth

2 tsp dried thyme

1 package (1 pound) baby carrots

1 lb small new red-skinned potatoes, halved

1 cup frozen peas

Directions

Combine flour, salt and pepper. Lightly coat veal with flour mixture. Heat 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.

Recipe courtesy of the National Cattleman’s Beef Association

Nutrition facts

Serving Size 1 serving
Calories 274
Calories from Fat 79 (29%)
% Daily Value*
13%Total Fat 9g
9%Saturated Fat 1.7g
Polyunsaturated Fat 1g
Monounsaturated Fat 4.9g
32%Cholesterol 97mg
12%Sodium 297mg
19%Potassium 653mg
7%Total Carbohydrate 21g
9%Dietary Fiber 2.3g
Sugars 3g
Sugar Alcohols 0g
54%Protein 27g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.