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🍲 French-style veal stew with fresh vegetables

494 kcal · 30 min · 4 servings

Ingredients

• 1 kg veal (e.g. shoulder)
• 2 onions
• 250 g baby carrots
• 400 g turnip
• 3 tbsp olive oil
• salt
• pepper (from the mill)
• 250 ml dry white wine
• 250 ml meat broth
• 6 spring onions
• lemon juice

Instructions

1. 1. Rinse the veal under running water and pat it dry thoroughly with a kitchen towel.
2. 2. Cut the dry meat into bite-sized cubes.
3. 3. Peel the onions and cut them into small cubes as well.
4. 4. Peel the carrots and remove the ends.
5. 5. Peel the navets (a type of small turnip) and cut them into wedges.
6. 6. Heat oil in a large pot.
7. 7. Fry the meat cubes in the hot oil on all sides until browned.
8. 8. Add the diced onions to the meat and sauté them together for 1 to 2 minutes.
9. 9. Add the prepared carrots and navets to the pot.
10. 10. Season the vegetables with salt and pepper.
11. 11. Deglaze the mixture with wine and a splash of vegetable broth.
12. 12. Let the stew simmer on low heat for about 45 minutes, stirring occasionally.
13. 13. Add a little more broth if necessary, as the liquid may evaporate too much.
14. 14. Wash the spring onions and remove the dry ends.
15. 15. Cut the spring onions into small pieces or rings.
16. 16. Add the spring onions to the stew after the 45 minutes have passed.
17. 17. Let everything cook for another 15 minutes.
18. 18. Finally, adjust the taste of the stew with lemon juice, salt, and pepper.
19. 19. Serve the hot stew.

Nutrition per serving

• kcal: 494
• Protein: 51 g · Fett/Fat: 21 g · Carbs: 13 g