Veal and Vegetable Stew

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Veal and Vegetable Stew
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 10 min.
Ready in

Ingredients

for
4
Ingredients
600 grams Veal shank (shoulder)
250 grams carrots
250 grams Parsnips
1 shallot
1 garlic clove
2 Tbsps vegetable oil
salt
freshly ground peppers
sweet ground paprika
1 Tbsp Tomato paste
150 milliliters dry white wine
350 milliliters Veal stock
1 tsp freshly chopped thyme
1 tsp freshly chopped Sage
1 bay leaf
How healthy are the main ingredients?
carrotParsnipTomato pastethymeSageshallot

Preparation steps

1.

Rinse the meat, pat dry and cut into bite-size cubes. Peel the carrots and parsnips, and cut into cubes. Peel the shallot and garlic and chop finely. In a saucepan, heat the oil and brown the meat. Season with salt and pepper and remove from heat.

2.

Fry the vegetables with the garlic and the shallots in oil in a large pot. Stir in the tomato paste, simmer briefly, then pour in the wine and the veal stock. Add the meat, herbs and spices and simmer for 90 minutes at a medium heat. Season again to taste and serve.