Light Veal Stew

Makes 6
Prep 15 m
Cook 60 m



  1. 1 of 5 Coat 5-quart saucepan with nonstick cooking spray. Heat over medium-high heat until very hot. Add veal; cook until brown, turning occasionally, about 5 minutes. With slotted spoon, remove veal to bowl. Add chopped onion and mushrooms to saucepan; cook until softened, about 5 minutes.
  2. 2 of 5 Add chicken broth, wine, bay leaf, thyme, salt, pepper and veal with any accumulated juices to saucepan. Cover and bring to boiling; reduce heat. Simmer 25 minutes.
  3. 3 of 5 Add carrots; simmer, covered, 25 minutes. Add peas and pearl onions.
  4. 4 of 5 In small bowl, stir together half-and-half and flour until smooth. Stir flour mixture and lemon rind into stew. Bring to boiling, stirring; boil until thickened, about 1 minute. Remove bay leaf.
  5. 5 of 5 For each serving, spoon 1/2 cup cooked noodles on plate. Spoon 1-1/3 cups stew over noodles. Garnish with parsley, if desired. Makes 6 servings.
Nutrition Information for Light Veal Stew
Servings Per Recipe: 6
Per Serving: 356 kcal cal., 39 g carb., 30 g pro., 115 mg chol., 8 g Fat, total, 3 g sat. fat, 5 g fiber, 669 mg sodium
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Printed from 07/21/2019