Veal stew with beer

Recipe by: Lynn Lewis

| Photo by: ReadersDigest

EASY

Ready in 1 hour 45 mins

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Added to favourites by 2 cooks

Prep: 15 mins Cook: 1 hour 30 mins

Serves: 4

This heart-healthy main dish is low in saturated fat and high in fibre.

Recipe provided by:

Readers Digest | vegetables for vitality

Ingredients

500g stewing veal, cut into 2.5 cm cubes

3⁄4 teaspoon salt

¼ teaspoon black pepper

2 tablespoons vegetable oil

2 portobello mushrooms, stems removed and caps cut into 2.5 cm slices

8 large shallots (or 1 medium onion), finely chopped

2 tablespoons plain flour

1½ cups (375 ml) dark beer such as Guinness

1 tablespoon white wine vinegar

½ teaspoon dried thyme

500g large carrots, peeled and cut into 5 cm lengths

1.		Pat veal pieces dry with paper towel. Season with ¼ tsp salt and the pepper. Heat oil in a large flameproof casserole over high heat. Working in batches, add veal and brown on all sides, about 4 minutes per batch. Transfer veal to a plate.

2.		Lower heat to medium. Add mushrooms and shallots to casserole. Sauté until shallots are just golden, about 5 minutes. Stir in flour. Add veal, beer, vinegar, thyme and the remaining salt. Bring to the boil. Add carrot; cover. Lower the heat and simmer until veal is tender, about 1 hour 15 minutes.

3.		Transfer veal, carrot and mushrooms to serving dish. Boil sauce until reduced to about 1¼ cups. Pour over veal.

Printed from Allrecipes.com.au 2/09/2010