Veal Peasant Style Recipe


Difficulty LevelEasyHealth IndexAverage
CuisineInterest Group


 Butter2 Tablespoon
 Olive oil1 Tablespoon
 Finely chopped onion1 Cup (16 tbs)
 Finely chopped celery1⁄3 Cup (5.33 tbs)
 Veal2 Pound, cubed
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Tomatoes4 , peeled and coarsely chopped
 Basil leaves/1/4 teaspoon dried basil leaves4
 Beef broth3⁄4 Cup (12 tbs)
 Fresh green peas/10 ounce package frozen green peas1 Pound, shelled
 Carrots3 , diced
 Salt1⁄2 Teaspoon
 Hot water3⁄4 Cup (12 tbs)
 Minced parsley1 Tablespoon, minced

Nutrition Facts

Serving size: Complete recipe

Calories 2449 Calories from Fat 1125

% Daily Value*

Total Fat 127 g194.7%

Saturated Fat 53.5 g267.6%

Trans Fat 0 g

Cholesterol 784.5 mg

Sodium 4505.7 mg187.7%

Total Carbohydrates 120 g40%

Dietary Fiber 38.1 g152.5%

Sugars 55 g

Protein 204 g407.2%

Vitamin A 810.9% Vitamin C 480.7%

Calcium 48.9% Iron 58%

*Based on a 2000 Calorie diet


1. Heat 2 tablespoons butter and the olive oil in a Dutch oven or large saucepot. Add onion and celery; saute 3 or 4 minutes.
2. Add meat and brown on all sides. Season with 1 teaspoon salt and the pepper. Stir in tomatoes and basil. Cover Dutch oven.
3. Cook at 275°F 1 1/4 hours, or until meat is almost tender. Add broth, a little at a time, during cooking.
4. Heat 2 tablespoons butter in a saucepan. Stir in peas, carrots, 1/2 teaspoon salt, and water. Cook, covered, until vegetables are tender
5. Skim off fat from the meat. Stir in the cooked vegetables and parsley. Continue cooking in oven until meat is tender.
6. Serve meat surrounded with the vegetables and small sauteed potatoes on a heated platter. Pour sauce over all.