Ingredients
Scale
- 1 pound veal, cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 potatoes, diced
- 1 cup green peas
- 4 cups beef broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the veal and brown on all sides.
- Remove the veal and set aside.
- Add the onion and garlic, sauté until translucent.
- Stir in the carrots and potatoes, cooking for a few minutes.
- Add the veal back to the pot.
- Pour in the beef broth and bring to a boil.
- Add thyme, rosemary, salt, and pepper.
- Reduce heat, cover, and simmer for 1 hour.
- Stir in green peas and cook for an additional 10 minutes.
Notes
- This stew is low in calories and high in protein.
- Serve with whole grain bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Contemporary
- Diet: Low-calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg