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Pearly Veal And Onion Stew Recipe
|Olive oil||1⁄2 Cup (8 tbs)|
|Veal stew meat||3 Pound, cut into 1 inch cubes|
|Potato starch||4 Tablespoon (Flour)|
|Garlic||10 Clove (50 gm), peeled and chopped|
|Chicken stock||3 Cup (48 tbs)|
|White wine||1 1⁄2 Cup (24 tbs)|
|Rosemary/1 teaspoon dried rosemary||1 Tablespoon|
|Dried oregano||1 Teaspoon|
|White pearl onion||2 Pound|
|Chopped parsley||2 Tablespoon (For Garnishing)|
Serving size: Complete recipe
Calories 6178 Calories from Fat 3366
% Daily Value*
Total Fat 375 g577.6%
Saturated Fat 87.4 g437%
Trans Fat 0 g
Cholesterol 1096.6 mg365.5%
Sodium 4192.9 mg174.7%
Total Carbohydrates 224 g74.6%
Dietary Fiber 6.4 g25.5%
Sugars 47.9 g
Protein 400 g800.1%
Vitamin A 102.4% Vitamin C 140.1%
Calcium 70.5% Iron 153.6%
*Based on a 2000 Calorie diet
Remove with a slotted spoon and transfer to a bowl.
When all the pieces are browned, sprinkle on the potato starch and toss to coat.
In the same oil cook the garlic over low heat until lightly browned.
Preheat oven to 325Â°F.
Return veal to the casserole, and add chicken stock, white wine, rosemary, oregano, and salt and pepper.
Bring to a simmer on top of the stove.
Cover the casserole and set it in the middle level of the oven.
Bake for 1 hour, stirring occasionally.
Meanwhile, cut a small X in the root end of each pearl onion, being careful not to cut completely through the root end so onions will not fall apart in the stew.
Bring a pan of salted water to a boil, drop in the onions, and cook until tender, about 15 minutes.
Drain them and plunge immediately into cold water.
When onions are cool enough to handle, peel them.
Uncover casserole and taste the stew; correct seasoning if necessary.
Stir in the onions, and cook for another 20 minutes, uncovering the stew for the last 10 minutes of the cooking time.
Sprinkle with chopped parsley