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Recipe for Slow-cooked Veal Stew with Carrots

Recipe for Slow-cooked Veal Stew with Carrots. Easy and quick to make, tasty and healthy. Ingredients, preparation, and related recipes.

Carrot Veal Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 100 minutes
Energy: 202 kcal / serving

Instructions

  • 1.   Cut the veal into pieces. Wash the carrots and celery stalk, peel the carrots, and cut everything into slices. Peel and slice the onion. Wash the thyme and bay leaf.
  • 2.   Melt the butter and oil in a casserole dish. Brown the meat in it for 10 minutes over high heat, stirring. Add the flour, mix well, and let it brown for 2 minutes.
  • 3.   Add the carrots, celery, chicken broth, maple syrup, onion, thyme, and bay leaf. Season with salt and pepper.
  • 4.   Mix well, cover, and let it cook for 1 hour and 30 minutes over low heat. Serve with rice or potatoes!

Ingredients for servings

  • 1.2 kg of veal sauté
  • 1 kg of carrot
  • 25 cl of chicken broth
  • 1 onion
  • 1 stalk of celery stalk
  • 3 small sprig of thyme
  • 3 tablespoon of maple syrup
  • 2 tablespoon of olive oil
  • 40 g of butter
  • 1.5 tablespoon of flour
  • 1 bay leaf
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    202 kcal
    10 %
  • Fat
    10,17 g
    15 %
  • of which saturated
    4,4 g
    22 %
  • Carbohydrates
    22,27 g
    9 %
  • of which sugar
    17,37 g
    19 %
  • Protein
    1,86 g
    4 %
  • Fibers
    5,03 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.