Recipes
Veal Stew with Peas
For those who like cooking with seasonal ingredients, this meal will be exceptional in spring, accompanied with baby peas.
| Preparation time | 1 h 10 min |
|---|---|
| Demanding |  |
| Energetic value | 545 kcal / 2278 kJ |
Ingredients
 | 4 |
|---|---|
| 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
- Cook the veal in hot oil for a few minutes.
- Add the onion, carrot and Vegeta Beef Stock Powder. Cover with water and stew on mild heat until the meat softens.
- Mix corn flour with about 50 ml of water and add to the stew.
- Add wine and peas, continue to cook for a few more minutes.
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.
