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Veal Stew with Spring Vegetables

Chef.Foodie's picture
  Butter/Margarine 1 1⁄2 Tablespoon
  Onion 1 Medium, finely chopped
  Carrot 1 Small, finely chopped
  Boneless veal stew meat 1 Pound, cut in 1-inch cubes
  Water 3⁄4 Cup (12 tbs)
  Thyme leaves 1⁄8 Teaspoon
  Bay leaf 1⁄2
  Salt 1⁄2 Teaspoon
  Small whole mushrooms 1⁄4 Pound
  Frozen peas 3⁄4 Cup (12 tbs), thawed
  Whipping cream 1⁄3 Cup (5.33 tbs)
  Cornstarch 1⁄2 Teaspoon
  Egg yolk 1

Melt butter in a wide frying pan over medium heat; add onion and carrot and cook, uncovered, just until vegetables are soft but not browned, stirring occasionally.
Add veal and cook, covered, over medium-low heat, stirring occasionally, until meat loses pink color and releases juices.
Add water, thyme, bay leaf, and salt; simmer, covered, for about 1 1/2 hours or until meat is very tender when pierced.
With a slotted spoon, lift meat from juices and set aside.
Discard bay leaf.
Bring liquid to boiling and add mushrooms; cook rapidly, uncovered, for 5 minutes; then add peas and cook for 2 minutes more.
Blend cream with cornstarch and add to boiling liquid, stirring until slightly thickened.
Return meat to pan and heat through.
Remove pan from heat.
Stir a little of the hot liquid into egg yolk, then return to pan, stirring to blend.
Serve in large soup bowls.

Recipe Summary

Difficulty Level: 
Main Dish
Spring, Everyday
Preparation Time: 
10 Minutes
Cook Time: 
110 Minutes
Ready In: 
120 Minutes

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 596 Calories from Fat 294

% Daily Value*

Total Fat 33 g50.7%

Saturated Fat 18.4 g92.2%

Trans Fat 0 g

Cholesterol 292 mg97.3%

Sodium 1098.6 mg45.8%

Total Carbohydrates 25 g8.2%

Dietary Fiber 5.4 g21.5%

Sugars 11.2 g

Protein 51 g102.1%

Vitamin A 112.5% Vitamin C 33.1%

Calcium 8.3% Iron 9.5%

*Based on a 2000 Calorie diet

Veal Stew With Spring Vegetables Recipe