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🍽️ Veal Stew with Root Vegetables

655 kcal · 30 min · 4 servings

Ingredients

• 500 g Veal Fillet
• 100 ml White Wine
• 150 g Peas
• 2 Carrots
• 100 g Mushrooms
• 20 Potatoes
• 1 Garlic Clove (finely chopped)
• Salt
• Pepper (from the mill)
• 4 tbsp Olive Oil

Instructions

1. 1. Rinse the mushrooms thoroughly.
2. 2. Cut the mushrooms in half if they are large, or leave them whole.
3. 3. Peel the potatoes.
4. 4. Peel the carrots.
5. 5. Slice the carrots into rounds.
6. 6. Rinse the veal fillet under running water.
7. 7. Pat the meat dry with a kitchen towel.
8. 8. Cut the meat into cubes of approx. 5 x 5 cm.
9. 9. Heat 2 tablespoons of oil in a large pot.
10. 10. Fry the meat cubes on all sides until browned.
11. 11. Remove the meat from the pot and set it aside.
12. 12. Add the garlic to the remaining oil in the pot.
13. 13. Sauté the garlic briefly until fragrant.
14. 14. Return the fried meat to the pot.
15. 15. Deglaze the mixture with white wine.
16. 16. Add the prepared vegetables (potatoes and carrots) to the meat.
17. 17. Season the stew with salt and pepper.
18. 18. Cover the pot.
19. 19. Simmer the stew on low heat for approx. 20 to 30 minutes.
20. 20. Taste the stew at the end and adjust seasoning with salt and pepper.
21. 21. Serve the meat on top of the vegetables.

Nutrition per serving

• kcal: 655
• Protein: 40 g · Fett/Fat: 13 g · Carbs: 87 g