Related recipes: Beef,
Carrots, Low-Fat, Main Dishes, National Cattleman’s Beef Association, Onions,
Peas, Potatoes, Soups,
Soups/Salads, Veal
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Total Time: 1 hr 30 min
Yield: 8 servings
Ingredients
2- 1/2 lbs veal for stew, cut into 1-inch pieces
1/3 cup all-purpose flour
1/2 tsp salt
1/2 tsp pepper
3 Tbs olive oil
1 large onion, coarsely chopped
3 large cloves garlic, minced
1 can (13-3/4 to 14-1/2 ounces) ready-to-serve chicken broth
2 tsp dried thyme
1 package (1 pound) baby carrots
1 lb small new red-skinned potatoes, halved
1 cup frozen peas
Directions
Combine flour, salt and pepper. Lightly coat veal with flour mixture.
Heat oil in Dutch oven over medium heat until hot. Brown veal, 1/2 at a time; remove from
Dutch oven.
Add onion and garlic to Dutch oven; cook and stir 1 minute. Add veal,
broth and thyme; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes.
Add carrots and potatoes; continue cooking, covered, 30 minutes or
until veal and vegetables are fork-tender. Skim fat. Stir in peas; heat through.
Nutrition facts
Serving Size 1 serving
Calories 274
Calories from Fat 79 (29%)
% Daily Value*
13%Total Fat 9g
9%Saturated
Fat 1.7g
Polyunsaturated Fat 1g
Monounsaturated Fat 4.9g
32%Cholesterol 97mg
12%Sodium 297mg
19%Potassium 653mg
7%Total
Carbohydrate 21g
9%Dietary
Fiber 2.3g
Sugars 3g
Sugar Alcohols 0g
54%Protein 27g