Veal Stew with Potatoes "Dive Bar Style"
The type of comforting, hearty stew you'd find in a local dive bar "kafana." On your table in less than an hour.
In a medium size pot heat butter over medium. (Add oil to butter if worried about butter burning.) Add onion and sauté 2 minutes frequently stirring.
Add the carrots and continue sautéing for another 2 minutes, frequently stirring. Add pepper and continue sautéing and stirring for an additional 2-3 minutes.
Add meat. Stir well and keep sautéing 10 minutes. Add spices, flour and 1 cup of broth. Stir until well integrated.
Add potatoes and remaining broth and stir yet again. Cover pot with its lid and cook 20-25 minutes or until potatoes are fork-tender.
(Optional) Garnish with parsley. Serve hot.
Due to potatoes, the stew is best served the same day. If you must, keep it in the fridge overnight, but consume within a day. If you plan to freeze it don't add potatoes.
Serving: 1of 4Sodium: 1861mgCalcium: 75mgVitamin C: 82mgVitamin A: 5493IUSugar: 4gFiber: 4gPotassium: 1216mgCholesterol: 116mgCalories: 388kcalTrans Fat: 1gMonounsaturated Fat: 6gPolyunsaturated Fat: 1gSaturated Fat: 9gFat: 17gProtein: 30gCarbohydrates: 28gIron: 3mg