Recipes
Veal Stew
If you care for the spicy meat dishes, try this recipe where you will find veal accompanied by leek, carrot, red capsicum, beans and corn. The meat will provide with proteins, vegetables with vitamins and minerals and legumes with fibre.
| Preparation time | 1 h |
|---|---|
| Demanding |  |
| Energetic value | 460 kcal / 1923 kJ |
Ingredients
 | 4 |
|---|---|
| 3 tablespoons | oil |
| 400 g | veal, cubed |
| 100 g | carrot, julienne style |
| 150 g | red capsicum – fresh, julienne style |
| 400 g | leek, julienne style |
| 300 g | canned kidney beans, drained |
| 300 g | green beans, boiled |
| 100 ml | pureed tomato |
| 5 | corn cobs, cooked |
| 1 l | water |
| 2 teaspoons | Vegeta Beef Stock Powder |
| 3 teaspoons | corn flour |
Preparation
- Stir-fry veal and carrot in preheated oil.
- Add 200 ml of water and cook for 30 minutes on low heat. If needed, add more water during the cooking process.
- Add capsicum, leek, red and green beans, tomato, corn, the remaining water and Vegeta Beef Stock Powder. Cook for another 10 minutes.
- Mix corn flour with 50 ml of water and stir into the stew. Continue cooking for another 2-3 minutes and serve.
Serving
Serve hot, accompanied with white or wholegrain bread.
Tip
Veal can be replaced with lamb. Always cook the stew on low heat.
