Veal Stew with Vegetables

2 Reviews
100% would make this recipe again

Beef and vegetables braised with white wine.

This recipe is incompatible with your food profile

Preparation : 15 min Cooking : 1 h 15 min
330 calories/serving

Ingredients

1 tbsp olive oil 15 mL
1 kg veal blade roast
1/2 onions, thinly sliced 100 g
2 cloves garlic, minced
2 carrots, cut into 2 cm pieces 200 g
3 potatoes, cut into 1 cm-thick slices 600 g
2 tsp herbes de Provence 2 g
1/3 cup white wine 85 mL
1/3 cup water 85 mL
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 g

Before you start

A slow cooker is needed to make this recipe.

Method

<
  1. Heat the oil in a large, thick-base pan over medium-high heat. Add the meat and sauté until it is browned on all sides, about 8 min.
  2. Meanwhile, prepare the vegetables: Thinly slice the onions, then put them in the bottom of the ceramic cooking pot. Peel the carrots and potatoes. Cut the potatoes into 1 cm-thick slices, then arrange them on top of the onions. Mince the garlic, then add it to the pot. Coarsely cut the carrots into 3 cm pieces, then set aside.
  3. When the meat is brown-coloured, place it on top of the potato layer. Put the carrots around the sides of the meat. Season with salt to taste then add the herbes de Provence. Pour the wine and water into the browning pan to dilute any sediment then transfer the mixture to the ceramic pot.
  4. Cover the slow cooker with the lid. Cook for 6-8 h on 'low', or until the meat and vegetables are tender. Alternatively, cook on 'high' throughout for 4-5 h.
  5. Season with pepper just before serving. Serve the meat and vegetables with the cooking juices.

Observations

This stew can be made a few days ahead then reheated over moderate heat before serving.

Nutrition Facts Table

per 1 serving (290 g)

Amount

% Daily Value

Calories

330

Fat

8 g

13 %

Saturated 2 g
+ Trans 0 g

10 %

Cholesterol

140 mg

Sodium

130 mg

5 %

Carbohydrate

32 g

11 %

Fibre

4 g

16 %

Sugars

3 g

Net Carbs

28 g

Protein

32 g

Vitamin A

55 %

Vitamin C

34 %

Calcium

6 %

Iron

15 %
More info

Claims

This recipe is :
Excellent source of  :
Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Zinc
Good source of  :
Copper, Folacin, Iron, Magnesium, Manganese, Vitamin B1, Vitamin B2, Vitamin C, Vitamin D, Vitamin K
Source of  :
Calcium, Fibre, Vitamin E
Low  :
Calories, Fat, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 1
Meat and Alternatives 3 ½
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.