Veal Stew with Vegetables

2 Reviews
100% would make this recipe again

Beef and vegetables braised with white wine.

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Preparation : 15 min Cooking : 1 h 15 min
330 calories/serving

Ingredients

1 tbsp olive oil 15 mL
1 kg veal blade roast
1/2 onions, thinly sliced 100 g
2 cloves garlic, minced
2 carrots, cut into 2 cm pieces 200 g
3 potatoes, cut into 1 cm-thick slices 600 g
2 tsp herbes de Provence 2 g
1/3 cup white wine 85 mL
1/3 cup water 85 mL
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 g

Before you start

A slow cooker is needed to make this recipe.

Method

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  1. Heat the oil in a large, thick-base pan over medium-high heat. Add the meat and sauté until it is browned on all sides, about 8 min.
  2. Meanwhile, prepare the vegetables: Thinly slice the onions, then put them in the bottom of the ceramic cooking pot. Peel the carrots and potatoes. Cut the potatoes into 1 cm-thick slices, then arrange them on top of the onions. Mince the garlic, then add it to the pot. Coarsely cut the carrots into 3 cm pieces, then set aside.
  3. When the meat is brown-coloured, place it on top of the potato layer. Put the carrots around the sides of the meat. Season with salt to taste then add the herbes de Provence. Pour the wine and water into the browning pan to dilute any sediment then transfer the mixture to the ceramic pot.
  4. Cover the slow cooker with the lid. Cook for 6-8 h on 'low', or until the meat and vegetables are tender. Alternatively, cook on 'high' throughout for 4-5 h.
  5. Season with pepper just before serving. Serve the meat and vegetables with the cooking juices.

Observations

This stew can be made a few days ahead then reheated over moderate heat before serving.

Nutrition Facts Table

per 1 serving (290 g)

Amount

% Daily Value

Calories

330

Fat

8 g

13 %

Saturated 2 g
+ Trans 0 g

10 %

Cholesterol

140 mg

Sodium

130 mg

5 %

Carbohydrate

32 g

11 %

Fibre

4 g

16 %

Sugars

3 g

Net Carbs

28 g

Protein

32 g

Vitamin A

55 %

Vitamin C

34 %

Calcium

6 %

Iron

15 %
More info

Claims

This recipe is :
Excellent source of  :
Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Zinc
Good source of  :
Copper, Folacin, Iron, Magnesium, Manganese, Vitamin B1, Vitamin B2, Vitamin C, Vitamin D, Vitamin K
Source of  :
Calcium, Fibre, Vitamin E
Low  :
Calories, Fat, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 1
Meat and Alternatives 3 ½
Fats ½
More info
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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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