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Ingredients
- 4 ounce. white Rhine wine
- 3 tbsp. extra virgin olive oil; optional
- 2 pound veal stew meat, cut into 1 inch diameter pcs, remove all fat
- 1 (16-20 ounce.) bag frzn mixed vegetables
- Water
- Salt to taste
- Pepper to taste
- 5 cloves garlic, minced fine
- 1/4 teaspoon Italian seasoning
- 2 med. size potatoes, cut into sm. pcs
Directions
- Pour wine and extra virgin olive oil in a 4 qt pot. Add in the veal pcs. Using medium- high heat, brown meat for approximately 10 min, stirring frequently. Add in sufficient water to cover meat, and bring to a boil. Reduce heat to slow boil and cook for 40 min. Add in the vegetables, salt, pepper, garlic and Italian seasoning. Increase heat, cover pot and bring to a boil. Reduce heat again and let cook on low boil for 15 min. Add in the potatoes and cook till tender. Remove from heat and serve. Makes 4-6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 4 servings | |
| Calories 262 | |
| Calories from Fat 97 | 37% |
| Total Fat 10.96g | 14% |
| Saturated Fat 1.58g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 69mg | 3% |
| Potassium 641mg | 18% |
| Total Carbs 32.94g | 9% |
| Dietary Fiber 6.9g | 23% |
| Sugars 0.93g | 1% |
| Protein 6.14g | 10% |
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