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Veal Stew With Fennel

Healthycooking's picture
Ingredients
  Veal stew meat 1 1⁄2 Pound
  Oil 3 Tablespoon
  Onion 1 Large, chopped
  Water 1⁄4 Cup (4 tbs)
  Fennel seed 1⁄2 Teaspoon, crushed
  Green onions 3 Small, chopped
  Spinach leaves 20 Ounce, frozen (2 Packages)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. In a dutch oven or heavy kettle brown the meat in the oil and season meat with salt and pepper.
2. Stir in the onion and saute until limp, but not brown.
3. Adding water and fennel seed to the pot simmer the stew with cover over low heat for about 1 hour such that the meat is tender.
4. Add more water if necessary during cooking and put in the onions and spinach.
5. Cover and simmer such that the spinach is tender, about 5 to 10 minutes and season to taste.

SERVING
6. On a heated serving platter arrange the meat, surround with a border of spinach, garnish with lemon wedges and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Veal
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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