Veal Stew with Peas

  • 15/06/2006
  • Moderate difficulty
  • 4
  • 70 min

For those who like cooking with seasonal ingredients, this meal will be exceptional in spring, accompanied with baby peas.

Ingredients

  • 600 g veal round, cubed
  • 150 g carrots, cubed
  • 50 ml cooking oil
  • 1 onion, chopped
  • 100 ml white wine
  • 1 tablespoon Vegeta Beef Stock Powder
  • 400 ml water
  • 1 tablespoon parsley, chopped
  • 500 g peas, canned (or fresh baby peas)
  • 2 teaspoons corn flour

Preparation

  1. 1.
    Cook the veal in hot oil for a few minutes.
  2. 2.
    Add the onion, carrot and Vegeta Beef Stock Powder. Cover with water and stew on mild heat until the meat softens.
  3. 3.
    Mix corn flour with about 50 ml of water and add to the stew.
  4. 4.
    Add wine and peas, continue to cook for a few more minutes.
    Complete the recipe by adding parsley.

Serving

Serve hot with mashed potato.

Tip

For the preparation of this meal veal blade or brisket can also be used, however the cooking time will be longer. When using veal round, it is quicker.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 545 / 2.278 - -
Fat g 25,91 - -
Carbohydrates g 19,13 - -
Dietary fibre g 5,37 - -
Protein g 52,81 - -
Sodium g 1,10 0 0
Vitamin A μg 11.078,40 277 222
Vitamin D μg 18,00 9 9
Vitamin C mg 17,38 23 19
Niacin mg 28,25 202 141
Potassium mg 928,26 25 25
Phosphorous mg 509,42 64 64
Magnesium mg 77,57 26 19

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)