Veal Stew With Spring Vegetables

Ingredients

• 2 pounds stewing veal cut in 1 1/2-inch cubes
• 2 tablespoons peanut or vegetable oil
• 2 shallots, chopped
• 1 clove garlic, minced
• 1 cup white wine
• 1 cup chicken stock
• 1 tablespoon tomato paste
• 1 tablespoon fresh thyme leaves
• 1 piece lemon peel
• Coarse salt and freshly ground pepper to taste
• 8 baby carrots, left whole
• 8 new potatoes, scrubbed
• 3 small white turnips, peeled and quartered
• ½ pound green peas
• ¼ pound green beans

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    555 calories; 13 grams fat; 3 grams saturated fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 45 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 55 grams protein; 192 milligrams cholesterol; 357 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Brown the pieces of veal a few at a time in a heavy casserole in the oil and remove with a slotted spoon. Pour off any excess fat. Add the shallots and garlic and saute until soft.
2. Add the white wine and stir, scraping up any cooking particles from the bottom of the pan. Add the chicken stock, tomato paste, thyme, lemon peel and salt and pepper and bring to boil. Turn down heat, cover and cook gently for one hour.
3. Add the carrots and cook for 20 minutes or until the vegetables are tender. Meanwhile, in a steamer cook the new potatoes and turnips until tender (about 20 minutes). Cook the green beans and peas until tender (about five minutes). Add them to the stew and serve.

1 hour 50 minutes