Veal Stew with Vegetables

31 Reviews
77% would make this recipe again

Beef and vegetables braised with white wine.

Preparation : 15 min Cooking : 1 h 15 min
330 calories/serving


2 carrots, cut into 2 cm pieces 200 g
3 potatoes, cut into 2 cm pieces 600 g
1/2 onions, finely chopped 100 g
2 cloves garlic, finely chopped
1 kg veal blade roast
1 tbsp olive oil 15 mL
2 tsp herbes de Provence 2 g
1/3 cup white wine 85 mL
1/3 cup water 85 mL
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 g

Before you start

Using a pressure cooker will reduce the cooking time from 1 h 15 min to 25 min.


  1. Prepare the vegetables: peel the carrots and potatoes, then cut them into 2 cm pieces. Finely chop the onion and garlic. Leave the meat whole.
  2. Heat the oil in a pressure cooker or in a thick-base roasting pan over medium heat. Brown the meat thoroughly on all sides until golden, about 8 min total. Season the meat with salt and pepper, then take it out of the pan and set aside.
  3. Add the onion and garlic to the pressure cooker or pan and sauté 3-4 min until the onion is translucent. Add the vegetables and cook 2-3 min, then stir in the herbes de Provence. Add salt and pepper to taste. Deglaze with the wine, pour in water to a depth of about 1 cm and put the meat back into the pan.
  4. If you are using a pressure cooker, cover and close, and bring to high pressure (*Follow the manufacturer's directions to determine when high pressure has been reached). Cook 20-25 min. If you are not using a pressure cooker, cover the pan, lower the heat, and simmer for about 1 h 15 min.
  5. Serve the meat and vegetables with the cooking juices.


This stew can be made a few days ahead then reheated over moderate heat before serving.

Nutrition Facts Table

per 1 SERVING (290 g)


% Daily Value




8 g

13 %

Saturated 2 g
+ Trans 0 g

10 %


140 mg


130 mg

5 %


32 g

11 %


4 g

16 %


3 g

Net Carbs

28 g


32 g

Vitamin A

55 %

Vitamin C

34 %


6 %


15 %


This recipe is :
Excellent source of  :
Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Zinc
Good source of  :
Copper, Folacin, Iron, Magnesium, Manganese, Vitamin B1, Vitamin B2, Vitamin C, Vitamin D, Vitamin K
Source of  :
Calcium, Fibre, Vitamin E
Low  :
Calories, Fat, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 1
Meat and Alternatives 3 ½
Fats ½

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Members' Reviews

31 Reviews (30 with rating only) 77% would make this recipe again
december 01, 2013 | I would make this recipe again

Vert tasty and tender: a keeper

Useful 0

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december 01, 2013 | I would make this recipe again

Vert tasty and tender: a keeper

Useful 0

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