6 Serves
102 Mins
Cut the veal shoulder into uniform cubes and peel and chop the carrots, leeks, and onions.
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AmericanVitamin E
3 mg / 15 mgVitamin K
30 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
90 µg / 400 µgCalcium
135 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
537 mg / 1,250 mgPotassium
793 mg / 4,700 mgSodium
572 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
12 g / 20 gCholesterol
531 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
In a large Dutch oven, heat the olive oil over medium heat and sear the veal cubes until lightly browned.
Add the chopped onions, carrots, and leeks to the Dutch oven, then stir in flour to coat the ingredients and cook for a few minutes.
Deglaze the pot with white wine and add enough water to cover the meat, then season with salt and black pepper.
Cover the pot and simmer on low heat until the veal is tender, approximately 40 minutes.
In a separate bowl, whisk together the heavy cream and egg yolks, then stir this mixture into the stew to thicken the sauce before serving.
56
g32
g44
g
French
French