Veal Stew
This is a really rich, flavorful stew and goes GREAT with the stuffed onions and some french bread
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | slice |
bacon
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | tablespoon |
tomato paste
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
red wine vinegar
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
rosemary leaves
|
|
| 1 ¼ | pounds |
veal shoulder
cubed |
* |
| ½ | teaspoon |
marjoram
|
*
|
| 2 | cloves |
garlic
minced |
|
| ¼ | teaspoon |
thyme
|
*
|
| 2 | cups |
water
|
|
| ½ | pound |
white onion
small, peeled |
|
| ½ | cup |
red wine
dry |
*
|
| ½ | pound |
mushrooms
small |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | slice |
bacon
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 15 | ml |
tomato paste
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
red wine vinegar
|
|
| 0.6 | ml |
black pepper
|
|
| 5 | ml |
rosemary leaves
|
|
| 567 | g |
veal shoulder
cubed |
* |
| 2.5 | ml |
marjoram
|
*
|
| 2 | cloves |
garlic
minced |
|
| 1.3 | ml |
thyme
|
*
|
| 473 | ml |
water
|
|
| 226.8 | g |
white onion
small, peeled |
|
| 118 | ml |
red wine
dry |
*
|
| 226.8 | g |
mushrooms
small |
|
Directions
In a large non-stick saucepot, cook bacon until crisp. Remove from pan, crumble and set aside.
Sift together flour, salt and pepper. Lightly coat veal cubes with this. Add veal to saucepot and brown lightly on all sides. Add garlic and stir for 30 seconds.
Add 1½ cps water, wine, parsley, tomato paste, vinegar and herbs. Stir in onions. Bring to a boil then cover and simmer for 45 minutes.
Add remaining ½ cp water, mushrooms and reserved bacon. Cover and simmer another 15 minutes.
