Veal Stew
Updated Oct. 12, 2023
- Total Time
- 1 hour 10 minutes
- Prep Time
- 40 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons olive oil
- 2½pounds boneless veal, cut in ¼-inch cubes
- 1½cups onions, diced small
- 2cups peeled, seeded tomatoes, diced small
- 1cup carrots, diced small
- 2tablespoons chopped dill
- 1tablespoon chopped cilantro
- ½cup chopped scallions
- Salt and freshly ground pepper
Nutritional analysis per serving (8 servings)
256 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 28 grams protein; 498 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oil in large skillet over moderate heat. Add veal and cover. Cook slowly, stirring occasionally, until veal browns lightly and becomes almost tender.
- Step 2
Add onions, tomatoes, carrots and 1 tablespoon dill. Cook uncovered over low heat, stirring occasionally, until vegetables are tender. Add remaining 1 tablespoon dill, cilantro, scallions, salt and pepper. Cook 5 to 7 minutes longer, or until well blended.
Private Notes
Comments
This is not quite my grandmothers recipe, but close. As I recall she would only use tomato paste and a little bit of water to thin it out just a little. The carrots and onions were in big chunks. However, this recipe works fine.
This is not quite my grandmothers recipe, but close. As I recall she would only use tomato paste and a little bit of water to thin it out just a little. The carrots and onions were in big chunks. However, this recipe works fine.