Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lemon Thyme Veal Stew With Potatoes Recipe
    Lost? Site Map

    Lemon Thyme Veal Stew With Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    Irmgard's Note:

    This delicious stew needs lots of fresh bread alongside to mop up the juices. It can also be made with pork.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sprinkle the veal with the salt and pepper.
    2. 2
      In a large shallow Dutch oven, heat 1 tablespoons of the oil over medium-high heat.
    3. 3
      Brown the veal in batches.
    4. 4
      Remove to a plate and drain any fat in the pan.
    5. 5
      Add the remaining oil to the pan and cook the onions, garlic, thyme and oregano over medium heat, stirring occasionally, until softened, about 3 minutes.
    6. 6
      Sprinkle with 2 tablespoons of the flour and stir to coat.
    7. 7
      Add the wine and chicken broth.
    8. 8
      Bring to a boil, stirring and scraping up any brown bits.
    9. 9
      Return the veal and any accumulated juices to the pan.
    10. 10
      Reduce the heat to medium-low, cover and simmer for 45 minutes.
    11. 11
      Whisk the remaining flour with 2 tablespoons cold water and stir into the stew.
    12. 12
      Add the potatoes and squash.
    13. 13
      Cover and cook for 10 minutes.
    14. 14
      Add the green beans and simmer, covered, until thickened and the vegetables are tender, about 10 minutes.
    15. 15
      Stir in the lemon juice and parsley.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Lemon Thyme Veal Stew With Potatoes

    Serving Size: 1 (228 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 262.2
     
    Calories from Fat 58
    22%
    Total Fat 6.4 g
    9%
    Saturated Fat 1.1 g
    5%
    Cholesterol 48.3 mg
    16%
    Sodium 557.2 mg
    23%
    Total Carbohydrate 29.3 g
    9%
    Dietary Fiber 3.9 g
    15%
    Sugars 4.1 g
    16%
    Protein 15.7 g
    31%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes