Don't miss another issue…      Subscribe

Blueprint for Veal Stew(Mf)














Trans-fat Free, Low Carb


4 pounds veal
shoulder cut into 1 inch cubes, patted dry
¼ cup vegetable oil
3 tablespoons butter
2 each carrots
finely cubed
1 each onions
large, thinly sliced
1 stalk celery
finely minced
2 each garlic cloves
½ cup white wine
dry, beef broth or veal stock
Bouquet garni
1 x parsley leaves
1 x bay leaves
1 x peppercorns
1 tablespoon beurre manie (sauce thickener)


Preheat the oven to 325℉ (160℃).

In an oven proof casserole, heat, until very hot, half of the oil.

In small batches brown the veal cubes on all sides.

When one batch is done, add more oil if you need to and continue to brown until all the veal is done.

Discard the fat in the casserole and replace it with the butter.

Add the carrot, onion and celery, cover and simmer 5 minutes or until onions are translucent.

Add the white wine and boil down for a minute or until alcohol has evaporated.

Return the veal cubes to the casserole with garlic and add just enough broth to barely cover the veal.

Bring the liquid to a boil, add the bouquet garni, put a buttered piece of parchment or brown paper on top of the meat, then a lid on the casserole and set in the oven.

Cook for 1¼ to 1½ hours or until the meat is tender.

Remove casserole from the oven and strain the contents through a sieve and the liquid into another saucepan; discard bouquet garni.

Divide solids into 2 batches.

Degrease the liquid and boil it down until reduced to 3 cups.

Remove 1½ cups of the liquid and add it to half of the meat.

Return the other half of the veal to the remaining liquid.

Season with salt and pepper.

Thicken with beurre manie if you wish. Serve with rice, polenta or potatoes; garnish with parsley.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 541g (19.1 oz)
Amount per Serving
Calories 96559% of calories from fat
 % Daily Value *
Total Fat 64g 98%
Saturated Fat 25g 124%
Trans Fat 0g
Cholesterol 381mg 127%
Sodium 469mg 20%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 173g
Vitamin A 108% Vitamin C 9%
Calcium 10% Iron 20%
* based on a 2,000 calorie diet How is this calculated?


Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed