Spring Veal Stew

Absolutely delicious stew and low fat too. Serve with fresh crusty bread.

Step: 1

In large saucepan, heat olive oil and brown veal. Add onions, green, red and yellow peppers, mushrooms, bay leaf and wine. Bring mixture to a boil, reduce heat, cover and simmer for two hours, stirring occasionally. Season with salt and pepper and serve.

Per Serving: 320 calories; protein 23.6g; carbohydrates 12.4g; fat 9.6g; cholesterol 102.1mg; sodium 118.8mg.

The word “stew” can process to 2 time a dish and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it makes have a few notable differences. The raw animal vested is chopped into smaller pieces but of being processing menu all of it , and the water based material completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.