Veal Stew with Vegetables

2 Reviews
100% would make this recipe again

Beef and vegetables braised with white wine.

Preparation : 15 min Cooking : 1 h 15 min
330 calories/serving
  • Can be done in advance
  • Easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Kosher
  • Diabetes-friendly


1 tbsp olive oil 15 mL
1 kg veal blade roast
1/2 onions, thinly sliced 100 g
2 cloves garlic, minced
2 carrots, cut into 2 cm pieces 200 g
3 potatoes, cut into 1 cm-thick slices 600 g
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

A slow cooker is needed to make this recipe.


  1. Heat the oil in a large, thick-base pan over medium-high heat. Add the meat and sauté until it is browned on all sides, about 8 min.
  2. Meanwhile, prepare the vegetables: Thinly slice the onions, then put them in the bottom of the ceramic cooking pot. Peel the carrots and potatoes. Cut the potatoes into 1 cm-thick slices, then arrange them on top of the onions. Mince the garlic, then add it to the pot. Coarsely cut the carrots into 3 cm pieces, then set aside.
  3. When the meat is brown-coloured, place it on top of the potato layer. Put the carrots around the sides of the meat. Season with salt to taste then add the herbes de Provence. Pour the wine and water into the browning pan to dilute any sediment then transfer the mixture to the ceramic pot.
  4. Cover the slow cooker with the lid. Cook for 6-8 h on 'low', or until the meat and vegetables are tender. Alternatively, cook on 'high' throughout for 4-5 h.
  5. Season with pepper just before serving. 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 (290g)


% Daily Value




8 g

13 %

Saturated 2 g
+ Trans 0 g

10 %


140 mg


150 mg

6 %


32 g

11 %


4 g

16 %


3 g

Net Carbs

28 g


32 g

Vitamin A

55 %

Vitamin C

34 %


6 %


15 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 ¼ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ¼ servings


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

2 Reviews (2 with rating only ) 100% would make this recipe again