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SoupStew - Veal Stew

Source of Recipe

from diabetic gourmet magazine


List of Ingredients

1 1/2 lb. veal breast or leg, boned and rolled
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1 minced garlic clove
1/2 tsp. salt
1/4 tsp. ground black pepper
1 c. coarsely chopped carrot
1 c. coarsely chopped onion
4 small red potatoes, peeled and halved
3/4 c. water
1/4 c. dry white wine


Recipe

Preheat the oven to 325. Coat a roasting pan with non stick cooking spray.
Place the veal in the pan and press the herbs, garlic, salt and pepper on all sides of the roast.
Place the vegetable around the roast.
Add the water and the wine; and cover tightly with foil.
Roast for about 2 hours, or until the veal is tender.
If necessary, add additional water to the pan to keep the roast moist and prevent burning.
Remove the roast to a heated platter.
Skim the fat from the pan juices and set the juices aside.
Allow the meat to rest 10 minutes before carving.
Slice the roast and divide the meat and vegetables for serving.
Top the veal with natural juices.
Makes 4 servings or about 4 ounces of meat plus 1/2 c. vegetables per serving.

Nutritional info per serving:
Calories: 260, Fat: 4g, Chol: 116mg, Sod: 397mg, Carb: 21g, Diet Fib: 3g, Sugars: 5g, Prot: 34g
Diabetic exchanges: 1 Starch, 1 Vegetable, 4 Very Lean Meat