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Veal Stew With Artichokes And Potatoes

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  Boneless veal shoulder 2 Pound, cut into 2 inch pieces
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Flour 1⁄2 Cup (8 tbs)
  Olive oil 2 Tablespoon
  Onion 1 Small, chopped
  Dry white wine 1⁄2 Cup (8 tbs)
  Chicken stock/Reduced sodium canned broth 1⁄2 Cup (8 tbs)
  Fresh thyme leaves/1 teaspoon dried thyme leaves 1 Tablespoon
  Red potatoes 8 Small, peeled
  Frozen artichoke hearts 10 Ounce, Defrosted (1 Package)
  Minced fresh parsley 2 Tablespoon

1. Trim excess fat from veal. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dust with flour; shake off excess. In a nonreactive Dutch oven, heat oil over medium-high heat. Add veal and cook, turning, 5 to 7 minutes, or until lightly browned on all sides.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2630 Calories from Fat 829

% Daily Value*

Total Fat 93 g142.7%

Saturated Fat 27.6 g137.8%

Trans Fat 0 g

Cholesterol 1037.3 mg345.8%

Sodium 3554.9 mg148.1%

Total Carbohydrates 159 g52.9%

Dietary Fiber 14.7 g58.9%

Sugars 13.7 g

Protein 260 g519.2%

Vitamin A 69.2% Vitamin C 259.8%

Calcium 25.5% Iron 74.2%

*Based on a 2000 Calorie diet

Veal Stew With Artichokes And Potatoes Recipe