Veal Stew with Cilantro-Chile Sauce

Yield: 4 servings (serving size: 1 cup stew, 1 tablespoon green onions, and 1 1/2 teaspoons minced cilantro)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 323
  • Calories from fat: 16%
  • Fat: 5.6g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 52.1g
  • Carbohydrate: 14.8g
  • Fiber: 2.3g
  • Cholesterol: 177mg
  • Iron: 4mg
  • Sodium: 544mg
  • Calcium: 67mg

Ingredients

  • 1 (2-pound) boneless veal leg roast
  • 3 1/2 cups low-salt chicken broth
  • 1 cup sliced carrot
  • 3/4 cup sliced celery
  • 1/2 cup thinly sliced green onions
  • 1/3 cup thinly sliced seeded jalapeño pepper
  • 1/3 cup fresh cilantro leaves
  • 6 garlic cloves
  • 1 bay leaf
  • 1/2 cup orange juice
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 cup thinly sliced green onions
  • 2 tablespoons minced fresh cilantro

Preparation

  1. Preheat oven to 325°.
  2. Trim fat from roast. Combine roast, broth, and next 7 ingredients (broth through bay leaf) in a large Dutch oven; bring to a boil. Remove from heat; cover and bake at 325° for 1 hour and 15 minutes or until roast is tender. Remove roast from pan, reserving cooking liquid and vegetables. Let roast stand 10 minutes. Separate roast into bite-size pieces, and shred with 2 forks; set aside.
  3. Remove bay leaf from cooking liquid, and discard. Place cooking liquid and vegetables in a blender, and process until smooth. Return purée to pan. Add fruit juices; bring to a boil, and cook 18 minutes or until reduced to 2 cups. Return shredded roast to pan; stir in salt. Cook over medium heat until thoroughly heated. Ladle stew into individual bowls, and top with 1/4 cup green onions and minced cilantro. Serve with flour tortillas.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Veal Stew with Cilantro-Chile Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy