1 | onions, finely chopped | 200 g | |
1 | carrots, cut into 1 cm cubes | 100 g | |
1 1/2 | potatoes, cut into 1 cm cubes | 300 g | |
1 | sweet potatoes, cut into 1 cm cubes | 180 g | |
1/2 tbsp | butter, unsalted | 7 g | |
1/2 tbsp | olive oil | 8 mL | |
1 sprig | rosemary, fresh | 5 g | |
500 g | veal cubes for stewing, about 1-2 cm | ||
2 tsp | Dijon mustard | 10 g | |
3/4 cup | beef broth | 190 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
2 tbsp | chives, fresh, finely chopped | 6 g | |
200 g | puff pastry dough | 1/2 box | |
1 tbsp | white flour (all purpose) | 8 g | |
1 | eggs size large, beaten [optional] |
Defrost the puff pastry dough at room temperature for 2 hours or overnight in the refrigerator. The dough should be flexible but still feel cold to the touch.
The veal and vegetable mixture may be prepared a few days ahead. It can then be covered with the puff pastry and cooked in the oven before serving.
per 1 serving (290 g)
Amount % Daily Value |
Calories 550 |
Fat 25 g 38 % |
Saturated
4.6 g
23 % |
Cholesterol 110 mg |
Sodium 260 mg 11 % |
Carbohydrate 50 g 17 % |
Fibre 5 g 18 % |
Sugars 7 g |
Net Carbs 45 g |
Protein 32 g |
Vitamin A 91 % |
Vitamin C 28 % |
Calcium 6 % |
Iron 25 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Vegetables | 1 |
Meat and Alternatives | 3 ½ |
Fats | ½ |
Excellent but I would consider adding cornstarch to thicken the stew in order to make serving it easier.