Veal Stew With Pineapple And Tomato

Total Time
1 hour
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Ingredients

Yield:4 servings
  • 2tablespoons neutral oil, like canola or grapeseed
  • 1½ to 2pounds of boneless veal shoulder, cut into 1½-inch or smaller chunks
  • 1onion, peeled and roughly chopped
  • 1tablespoon chopped garlic
  • 1small chili, stemmed, seeded, and minced, or ½ teaspoon dried red chili flakes, or to taste
  • Salt and freshly ground black pepper
  • 1½cups pineapple chunks, preferably fresh
  • 1cup chopped tomato
  • 1½cups peeled white turnip or daikon radish, cut into 1-inch chunks, optional
  • 2limes
  • ¼cup chopped cilantro leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

404 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 40 grams protein; 1002 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.

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Preparation

  1. Step 1

    Put a 12-inch skillet over high heat and, a minute later, add the oil. Add meat, in one layer (you may have to use a little more oil, and brown in batches; it's worth the effort to cook in one layer). Cook, undisturbed, until meat is nicely browned on the bottom, about 5 minutes.

  2. Step 2

    Add onion, garlic, chili, and some salt and pepper. Cook, stirring occasionally, until onions soften and any bits of meat stuck to the bottom of the pan are released, about 5 minutes. Add pineapple, tomato and turnip; stir, reduce heat to low, and cover. Cook the stew for 30 to 40 minutes, or until the veal is tender. Juice 1 lime, and quarter the other.

  3. Step 3

    Uncover; if mixture is soupy, raise heat to high and cook, stirring, until it thickens a bit. Add lime juice, then taste and adjust seasoning. Cook about 5 minutes more. Taste and adjust seasoning if necessary, garnish with cilantro, and serve with the quartered lime.

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