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Dinner | Meat

Veal stew

Look after your brain, skin and immune system with this now ethical dish - see link below

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Veal stew recipe
Serves:
4
Preparation:
15 Mins
Cooking:
120 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Milk, Lactose, Gluten
Check Your Own Recipe

What are the health benefits of Veal stew?

Look after your brain, skin and immune system with this now ethical dish - see link below

 

Find out more

 

Ingredients

Method

Ingredients

15g butter nutritional information
15g butter
65g button mushrooms nutritional information
65g button mushrooms
30ml/2 tsp olive oil nutritional information
30ml/2 tsp olive oil
220g/11 pearl onions or shallots nutritional information
220g/11 pearl onions or shallots
15g/2 tsp chopped parsley nutritional information
15g/2 tsp chopped parsley
Salt and pepper to taste nutritional information
Salt and pepper to taste
240g/2 tomatoes nutritional information
240g/2 tomatoes
20g/4 tsp tomato puree nutritional information
20g/4 tsp tomato puree
670g stewing veal nutritional information
670g stewing veal
250ml boiling water nutritional information
250ml boiling water
35g plain flour nutritional information
35g plain flour
85ml dry white wine nutritional information
85ml dry white wine
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Cut the veal into 2.5cm cubes, discarding any fat or gristle.
2) Season the flour with salt and pepper and toss the veal in the flour.
3) Heat the butter and oil in a saucepan and, when hot, fry the veal on all sides until golden brown.
4) Gradually stir in the boiling water and bring back to the boil, stirring continuously.
5) Simmer for 2 minutes until the sauce thickens.
6) Stir in the wine and tomato paste.
7) Continue to simmer while you peel the onions. Leave them whole and add them to the pan.
8) Simmer the mixture, uncovered so that the sauce reduces during cooking, for 1½-2 hours.
9) 30 minutes before serving, rinse and slice the mushrooms.
10) Pour boiling water over the tomatoes and peel them. Chop into small pieces and stir into the stew with the mushrooms.
11) Check the seasoning just before serving, and sprinkle with the parsley.

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