White Veal Stew Recipe
Ingredients
- 2 lbs. boneless veal stew meat, trimmed & cut in 1-inch pcs
- 4 1/2 c. chicken broth
- 1 med. onion, studded with 2 whole cloves
- 1 lg. celery, cut in 2 pcs
- 1 lg. carrot, cut in 2 pcs
- 1 bay leaf (1-inch long)
- 3 tbsp. flour, mixed with 1 c. heavy cream
- 1 pound thin-skinned potatoes, cut in 1/4-inch slices (3 c.)
- 1 can sliced mushrooms, liquid removed
- 1 c. water
- 1/8 teaspoon pepper
- 2 tbsp. parsley, minced
Directions
- Bring to boil in 5-qt pot: veal, broth and water. Cook 5 min, skimming foam. Add in onion, celery, carrot and bay leaf. Partially cover pot and simmer 45 min, till meat is almost tender. Throw away vegetables from pot. Stir flour and cream; add in to liquid in pot and stir till simmering. Add in remaining ingredients. Simmer, uncovered, 15 min, or possibly till potatoes are tender and stew has thickened.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1688g | |
| Calories 284 | |
| Calories from Fat 21 | 7% |
| Total Fat 2.43g | 3% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2352mg | 98% |
| Potassium 1609mg | 46% |
| Total Carbs 49.57g | 13% |
| Dietary Fiber 13.8g | 46% |
| Sugars 10.98g | 7% |
| Protein 18.16g | 29% |
