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Provencal Veal Stew
- 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
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 560kcal (28%)|
|Total Fat 39g (60%)|
|Saturated Fat 12g (59%)|
|Cholesterol 87mg (29%)|
|Total Carbohydrate 29g|
|Dietary Fiber 3g|
|* 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.|