Veal and Carrot Casserole

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Veal and Carrot Casserole
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Difficulty:
easy
Difficulty
Preparation:
3 h. 30 min.
Preparation
Calories:
848
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie848 kcal(40 %)
Protein113.11 g(115 %)
Fat32.04 g(28 %)
Carbohydrates9.59 g(6 %)
Sugar added0 g(0 %)
Roughage2.01 g(7 %)
Vitamin A1,132 mg(141,500 %)
Vitamin D0 μg(0 %)
Vitamin E1.61 mg(13 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂1.25 mg(114 %)
Niacin38.28 mg(319 %)
Vitamin B₆0.89 mg(64 %)
Folate51.99 μg(17 %)
Pantothenic acid5.43 mg(91 %)
Vitamin B₁₂6.84 μg(228 %)
Vitamin C6.4 mg(7 %)
Potassium1,123.97 mg(28 %)
Calcium172.31 mg(17 %)
Magnesium103.34 mg(34 %)
Iron6.02 mg(40 %)
Zinc25.24 mg(316 %)
Saturated fatty acids8.7 g
Cholesterol545.14 mg

Ingredients

for
4
Ingredients
6 cups Veal shoulder (trimmed and cut into 5 cm | 2” cubes)
2 tablespoons sunflower oil
1 tablespoon unsalted butter
1 sprig thyme
3 ¼ cups Purple carrots (peeled and thinly sliced)
1 cup Red wine
2 cups Beef stock
1 bay leaf
How healthy are the main ingredients?
carrotthyme

Preparation steps

1.
Preheat the oven to 170°C (150 fan) | 325°F | gas 3.
2.
Heat a large casserole dish over a moderate heat until hot. Coat the veal in the oil and season generously. Seal until golden brown in colour all over, in batches if necessary, then remove from the dish and reserve.
3.
Reduce the heat and add the butter, thyme and carrots to the dish, stirring well.
4.
Deglaze the base of the dish with the red wine, then add the beef stock and return the veal to the dish. Cover with a lid and move to the oven to finish cooking for 3 hours.
5.
Remove from the oven and allow to stand for 10 minutes before adjusting the seasoning to taste. Spoon onto serving plates and serve immediately.
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