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Cubed Veal Stew

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Ingredients
  Veal 1 Pound, cubed
  Onion 1 , sliced
  Oil 15 Milliliter (1 Tablespoon)
  Leeks 250 Milliliter (1 Cup)
  Carrots 125 Milliliter (1/2 Cup)
  Green bell peppers 125 Milliliter, cut into strips
  Beef stock 1 Liter (4 Cups)
  Rice 60 Milliliter (1/4 Cup)
  Green peas 180 Milliliter (3/4 Cup, Fresh / Frozen)
  Cauliflower flowerets 180 Milliliter (3/4 Cup)
  Potatoes 125 Milliliter, diced (1/2 Cup)
  Turnip 125 Milliliter, diced (1/2 Cup)
  Chopped parsley 1 Tablespoon
  Tarragon 1 Pinch
  Salt To Taste
  Pepper To Taste
Directions

–  Preheat oven to 375 °F (190 °C).
–  In a stove-to-oven casserole dish, heat oil. Cook veal cubes and onion until golden. Add leeks, carrots, and peppers and pour hot beef stock over mixture. Cover and cook for 40 minutes in oven.
–  At the end of cooking process, add rice, green peas, cauliflower, potatoes and turnips and season with salt and pepper. Sprinkle with parsley and tarragon.
–  Cover, return to oven and cook 15 minutes longer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Stewed
Interest: 
Everyday

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