Veal stew with potatoes

To prepare a stew of vegetables and meat, you can use any part of veal, because this meat is famous for its tenderness and softness. Veal contains a minimum of calories and cholesterol, so veal stew is suitable for those who are watching their weight and figure, but at the same time want to eat well. A thick meat stew made from veal, potatoes and other vegetables, if desired, can be made spicier by adding hot pepper, or given additional flavor with garlic and herbs.

1. Calories
   96,46 kcal
2. Protein
   7,96 gram
3. Fat
   4,29 gram
4. Carbohydrates
   6,19 gram
5. ~ Time
   55 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Veal
   500 g
2. Potato

   ---

   
   400 g
3. Zucchini

   ---

   
   140 g
4. Eggplant

   ---

   
   150 g
5. Carrot

   ---

   
   80 g
6. Bulgarian pepper

   ---

   
   150 g
7. Tomato

   ---

   
   180 g
8. Onions

   ---

   
   60 g
9. Sunflower oil refined

   ---

   
   2 tbsp. l. = 34 g
10. Salt

    ---

    
    1 tsp. = 7 g
11. Black pepper ground

    ---

    
    0.4 tsp. = 2 g
12. Cinza

    ---

    
    15 g
13. Parsley

    ---

    
    15 g
14. Dill

    ---

    
    20 g

Steps:

1. 
   Before cooking, wash the vegetables thoroughly and soak the greens for 10-15 minutes in a deep container of cold water. Finely chop the dill for serving. Peel the skins of potatoes, carrots, tomatoes and onions. Remove the stem, veins and seeds from the bell pepper. Wash the veal in cold water and dry. Tip: To easily peel tomatoes, make a cross-shaped cut on top of each tomato and pour boiling water over them.
2. 
   Chop vegetables and herbs. Cut potatoes, zucchini and eggplants into medium cubes, bell peppers, onions and tomatoes into small cubes, and grate the carrots on a coarse grater. Finely chop clean cilantro and parsley.
3. 
   Stew the veal. Cut the meat into cubes across the grain. Pour sunflower oil into a deep frying pan with a thick bottom and place the pan over medium heat. Place the meat in a heated frying pan, add 0.5 tsp. salt and fry on all sides for 7-10 minutes.
4. 
   Add vegetables. Add all the chopped vegetables to the fried meat, except tomatoes and herbs. Add the remaining salt, pepper, stir and reduce heat. Cover the pan with a lid and simmer over low heat for 25 minutes. 5 minutes before the end of stewing, add tomatoes and herbs.
5. 
   Place the finished vegetable stew with potatoes and veal in deep serving bowls and sprinkle with chopped dill.