Savory Veal Stew Recipe

The savory veal stew is prepared with stew veal and vegetables in beef stock and wine. This aromatic stew can be prepared for finner parties and special occassions. Flavored with bay leaves, garlic, caraway seeds and seasoned to taste, the savory veal stew is best served with herbed bread or dinner rolls.

Summary

Health IndexAverageCuisine
CourseMethod
Interest Group

Ingredients

 Veal stew3 Pound, cubed
 Salt1 1⁄2 Teaspoon
 Freshly ground pepper1⁄2 Teaspoon
 Garlic2 Clove (10 gm)
 Caraway seed1 Teaspoon, lightly crushed
 Fennel seed1 Teaspoon, lightly crushed
 Bay leaves2
 Dry white wine1⁄2 Cup (8 tbs)
 Beef stock1 Cup (16 tbs)
 Cabbage head1 Small, cut into 8 wedges
 Leeks3 , cut in 3 inch pieces
 Salt3⁄4 Teaspoon
 Arrowroot1 Tablespoon
 Cold water2 Tablespoon
 Mushrooms1⁄2 Pound, sliced
 Mock creme fraiche1⁄2 Cup (8 tbs) (If Desired)

Nutrition Facts

Serving size: Complete recipe

Calories 3798 Calories from Fat 1235

% Daily Value*

Total Fat 137 g211.1%

Saturated Fat 35.3 g176.6%

Trans Fat 0 g

Cholesterol 1700.8 mg

Sodium 6202.5 mg258.4%

Total Carbohydrates 118 g39.3%

Dietary Fiber 23.7 g94.9%

Sugars 35.4 g

Protein 483 g966.9%

Vitamin A 188.2% Vitamin C 280.1%

Calcium 103.5% Iron 185.8%

*Based on a 2000 Calorie diet

Directions

Place veal in a 6 quart dutch oven; sprinkle with 1 1/2 tea spoons salt and 1/2 teaspoon pepper.
Mix garlic, caraway, fennel, bay leaves, wine, and stock.
Pour over veal.
Simmer covered over low heat 2 hours.
Add cabbage and leeks to dutch oven; sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Simmer covered until vegetables and veal are just tender (about 15 minutes).
Remove veal and vegetables to a shallow serving dish; keep warm.
Skim fat from cooking liquid in dutch oven.
Discard bay leaves.
Mix arrowroot with a little cold water.
Stir into cooking liquid; simmer until thickened (about 3 minutes).
Stir in mushrooms and mock creme fraiche; simmer 1 minute.
Pour thickened mixture over veal and vegetables.
Sprinkle with parsley.
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