Veal & spinach stew







Cook Time

35-40 Min


  • 900g/2lb loin of veal, chopped into 2.5cm/1in cubes
  • 900g/2lb spinach
  • 2 onions, chopped
  • 2 onions, chopped
  • salt and freshly ground black pepper
  • Put all the ingredients in a large casserole dish. Pour in 225ml/8fl oz water, cover and cook over a high heat for about 35 minutes.
  • Serve hot.

Points to remember

  • Cook veal to the recommended internal temperature to ensure it’s safe to eat.
  • Store perishable ingredients in the refrigerator until ready to use.
  • Avoid cross-contamination by using separate cutting boards for meat and vegetables.
  • Wash fresh spinach thoroughly to remove any dirt or debris.
  • Follow the recipe instructions carefully to achieve the desired flavor and texture.
  • Use a clean and properly calibrated thermometer to check the doneness of the stew.
  • Allow the stew to cool before storing leftovers in the refrigerator.
  • Consume leftovers within a safe timeframe to prevent foodborne illnesses.
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