Veal Stew

IDD Veal Stew


  • 1 1/2 lbs. veal stewing meat, trimmed
  • Salt and pepper
  • 2 Garlic cloves, crushed
  • 1 (10 oz.) can beef broth
  • 1 tsp. prepared mustard
  • 1/2 tsp. dried thyme
  • 1 large, bay leaf
  • 3 large carrots, diced
  • 1 large onion, diced
  • 1 large green pepper, diced
  • 4 large potatoes, quartered
  • 2 celery stalks, optional
  • 1/2 tsp. garlic salt
  • 1/4 tsp. Lawry’s seasoned salt

Brown veal in pan using non-caloric spray. Season with salt and pepper. Add broth and crushed garlic. Stir in mustard, thyme and add bay leaf. Bring to boil, reduce heat and simmer. Cover until meat is tender, about 45-minutes. Add carrots, onion, green pepper, potatoes and celery stalks, if desired. Add garlic salt and Lawry’s seasoned salt.  Cover and simmer about another half hour or until vegetables are tender. If you care tor a thick sauce, add 1-2 T. flour with twice as much water as flour (not to exceed 2 T flour). Stir thoroughly throughout so it will not stick. Serves 4.  Dieters portion = designated veal, 1 large, c. vegetables and 4 potato quarters.

About Diane Israel. | Feature recipe: Tuna Casserole

On low sodium diets, all salts should be replaced with either powders, e.g., garlic powder, onion powder, or salt substitutes. Soy sauce, teriyaki sauce Worcestershire sauce, bouillon, lemon pepper marinade, and regular mustard are not allowed. There are low sodium substitutes available at Health Food Stores and in the Health Food Section of your market.