Light Veal Stew

Light Veal Stew
Servings: 6 Prep 15 mins Cook 1 hr


  • 1 1/2 pounds boneless veal shoulder, cut into 1-1/2-inch pieces, trimmed of any fat
  • 1 medium-size onion, chopped
  • 1 package (10 ounces) white button mushrooms, stems removed and discarded, caps quartered
  • 1 can (14 ounces) fat-free chicken broth
  • 1/2 cup dry white wine
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 pound baby carrots, diagonally cut in half crosswise
  • 1 package (10 ounces) frozen peas
  • 1 cup frozen pearl onions (4 ounces)
  • 1/2 cup fat-free half-and-half
  • 3 tablespoons all-purpose flour
  • 2 teaspoons grated lemon rind
  • 6 medium-size egg noodles, cooked following package directions (3 cups cooked)
  • Parsley, for garnish (optional)

Make It

1. Coat 5-quart saucepan with nonstick cooking spray. Heat over medium-high heat until very hot. Add veal; cook until brown, turning occasionally, about 5 minutes. With slotted spoon, remove veal to bowl. Add chopped onion and mushrooms to saucepan; cook until softened, about 5 minutes.

2. Add chicken broth, wine, bay leaf, thyme, salt, pepper and veal with any accumulated juices to saucepan. Cover and bring to boiling; reduce heat. Simmer 25 minutes.

3. Add carrots; simmer, covered, 25 minutes. Add peas and pearl onions.

4. In small bowl, stir together half-and-half and flour until smooth. Stir flour mixture and lemon rind into stew. Bring to boiling, stirring; boil until thickened, about 1 minute. Remove bay leaf.

5. For each serving, spoon 1/2 cup cooked noodles on plate. Spoon 1-1/3 cups stew over noodles. Garnish with parsley, if desired. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 356, Fat, total (g): 8, chol. (mg): 115, sat. fat (g): 3, carb. (g): 39, fiber (g): 5, pro. (g): 30, sodium (mg): 669, Percent Daily Values are based on a 2,000 calorie diet.