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Provencal Veal Stew

Provencal Veal Stew Recipe

  • 3 garlic cloves
  • 1½ pounds red-skinned or Yukon Gold potatoes, scrubbed
  • 4 tablespoons olive oil
  • 4 pounds veal neck on the bone
  • ¼ cup all-purpose flour
  • 1½ teaspoons herbes de Provence or ½ teaspoon each dried basil, thyme, and rosemary
  • ½ cup dry white wine, such as Sauvignon Blanc
  • ½ pound baby-cut carrots
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 560kcal (28%)
Total Fat 39g (60%)
Saturated Fat 12g (59%)
Cholesterol 87mg (29%)
Total Carbohydrate 29g
Dietary Fiber 3g
Sugars 3g
Protein 19g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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