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Veal Stew

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  All purpose flour 2 Tablespoon
  Boneless veal shoulder 1 1⁄4 Pound, cut into 1-inch cubes
  Margarine 1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)
  Diced shallots/Onion 1⁄4 Cup (4 tbs)
  Dry white wine 2 2⁄3 Tablespoon (2 Tablespoons Plus 2 Teaspoons)
  Quartered mushrooms 1 Cup (16 tbs)
  Sliced carrot 1⁄2 Cup (8 tbs)
  Sliced celery 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1 1⁄2 Teaspoon
  Water 1 Cup (16 tbs)
  Instant chicken broth and seasoning mix 1 Ounce (1 Packet)
  Bay leaf 1
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon

On sheet of wax paper or a paper plate combine flour, salt, and pepper; dredge veal cubes in seasoned flour, coating all sides.
In 2-quart saucepan heat margarine until bubbly and hot; add veal cubes and saute until lightly browned on all sides.
Add shallots (or onion) and any remaining flour mixture; saute until shallots for onion) are translucent.
Gradually stir in wine; stirring constantly, bring to a boil.
Add mushrooms, celery, carrot, and parsley and cook for 3 minutes.
Stir in water, broth mix, and bay leaf and return mixture to a boil.
Reduce heat, cover, and cook until veal is tender, 45 to 50 minutes; remove bay leaf before serving.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1340 Calories from Fat 489

% Daily Value*

Total Fat 55 g84%

Saturated Fat 17.3 g86.3%

Trans Fat 0 g

Cholesterol 646.1 mg215.4%

Sodium 1227.6 mg51.2%

Total Carbohydrates 43 g14.3%

Dietary Fiber 5 g20%

Sugars 6.3 g

Protein 155 g309.7%

Vitamin A 246.3% Vitamin C 34.9%

Calcium 8.9% Iron 20.2%

*Based on a 2000 Calorie diet

Veal Stew Recipe