Veal Stew With Rice Recipe
Ingredients
| Bacon slices | 4 , cubed | |
| Veal | 2 Pound, cut into 1 inch cubes | |
| Water | 2 1⁄4 Cup (36 tbs) | |
| Onion | 2 , coarsely chopped | |
| Garlic | 2 Clove (10 gm), minced | |
| Carrots | 6 , sliced | |
| Rice | 1 Cup (16 tbs) | |
| Salt | 1 1⁄2 Teaspoon | |
| Tomatoes | 4 , peeled and quartered | |
| Green peppers | 2 , cut into strips | |
| Tabasco sauce | 1 Dash | |
| Parsley leaves | 2 Tablespoon, chopped |
Nutrition Facts
Serving size
Calories 263 Calories from Fat 81
% Daily Value*
Total Fat 9 g13.9%
Saturated Fat 3.7 g18.6%
Trans Fat 0 g
Cholesterol 72.7 mg24.2%
Sodium 413 mg17.2%
Total Carbohydrates 25 g8.2%
Dietary Fiber 3 g11.8%
Sugars 5 g
Protein 20 g39.6%
Vitamin A 137.8% Vitamin C 64.8%
Calcium 5.4% Iron 4.2%
*Based on a 2000 Calorie diet
Directions
Add veal and brown well.
Place in slow cooker.
Add some of the water to the skillet and stir to pick up the browned bits.
Add to veal along with remaining water, onions, garlic, carrots, rice, and salt.
Cover and cook on low about 8 hours.
Add tomatoes, green peppers, and Tabasco sauce the last 10 minutes of cooking.
Serve sprinkled with chopped parsley.
Chef
