Easy Veal Stew With Egg Noodles

Name: Easy Veal Stew With Egg Noodles
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 tablespoons olive oil; 2 1/2 to 3 pounds veal stew meat, boneless, cut into 2-inch cubes; 2 tablespoons all-purpose flour; 1 (10-ounce) package pearl onions, frozen, peeled; 3 medium carrots, peeled, cut into 1-inch pieces; 1 (14-ounce) can diced tomatoes with juice; 1 cup chicken broth; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 teaspoons grated lemon zest; 2 to 3 tablespoons fresh lemon juice; 2 tablespoons chopped fresh parsley; 1 (12-ounce package) egg noodles, medium width

A tender and flavorful veal stew, enriched with vegetables and herbs, is perfectly complemented when served over egg noodles.

⭐ 4.4 (28 reviews) Prep: 15 minCook: 70 minTotal: 85 minYields: 8 servings

Category Tags:

Dinner Entree

Cuisine Tags:

American

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Instructions

Start boiling a large pot of lightly salted water for the egg noodles.
Heat oil in a Dutch oven over medium-high heat. Brown veal in batches, then remove. Toss the browned veal with flour until coated.
Add onions, carrots, tomatoes, chicken broth, oregano, salt, pepper, and lemon zest to the pot, stirring well. Return the floured veal to the pot.
Bring the stew to a boil over medium-high heat, then reduce to low, cover, and simmer for 1 hour until the veal is tender.
Stir in lemon juice and parsley, then simmer uncovered for 10 minutes.
Cook egg noodles in the boiling water according to package directions, then drain. Serve the hot stew over the cooked noodles.

Nutritional Info (per serving)

Calories: 533 kcal

Carbohydrate: 19 g

Cholesterol: 207 mg

Fiber: 2 g

Protein: 54 g

Saturated Fat: 8 g

Sodium: 569 mg

Sugar: 3 g

Fat: 26 g

Unsaturated Fat: 0 g