Veal and Vegetable Stew

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Veal and Vegetable Stew
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 30 min.
Ready in

Ingredients

for
4
Ingredients
600 grams Veal shank (soup meat, chest)
2 bay leaves
3 allspice
salt
200 grams potatoes
200 grams carrots
200 grams Kohlrabi
100 grams Broccoli
1 yellow zucchini
freshly ground peppers
½ bunch Dill
How healthy are the main ingredients?
potatocarrotKohlrabiBroccoliDillsalt

Preparation steps

1.

Rinse meat, pat dry and place in a large pot with 1.5 liters (approximately 50 ounces) of water, add spices and a good pinch of salt. Bring to a boil, reduce heat and simmer over medium heat for 1-1 1/2 hours. Remove meat from pot, drain well and set aside.

2.

Strain resulting broth through a sieve into a new pot. Peel potatoes, carrots and kohlrabi and rinse. Cut carrots into thin slices. Cut potatoes and kohlrabi into bite size pieces. Rinse broccoli, trim as needed and divide into florets. Rinse zucchini, trim and cut into thin slices. Bring broth to a boil, add prepared vegetables, season with salt and pepper and cook for about 15 minutes over medium heat.

3.

Meanwhile rinse dill, shake dry and chop finely. Cut meat into cubes, add back to the pot and simmer until meat is heated. Season the stew again with salt and pepper. Pour stew into a soup tureen and serve garnished with dill.