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Veal Stew - Defatted Stew with Culled Veal and Herb

For this dinner, I'd like to present one simple dish which called stew. I've ever talk about it but this one is different. I use veal for today because I'm sure that I will get the strange and new taste with it. Also, I want to eat some hot dish for this rainy day, it can warm me up.

Veal Stew
Photo: Applekore

Not only the ordinary vegetables that always add for the stew's ingredients but I also use herb for the additional nutrient. I don't identify the specific type of herbs; you can add many kinds of herb you like and want to lean on their properties. For me, I pick sage, rosemary and thyme. You may not know that rosemary is extremely high in iron, calcium, and Vitamin B6, it's not only the beautiful flower.

- Large pot
- Spatula
- knife

- 1 tablespoon Worcestershire Sauce
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- 1 pound Veal − trimmed of all visible fat and cut into 1 inch cubes.
- 1 cup baby carrots or 2−3 large carrots − cut into 1 inch pieces
- 2 to 3 cups de−fatted chicken or beef stock
- 2 cloves of garlic − peeled
- 2 large boiling potatoes − peeled and cut into 1 inch cubes
- 6 to 8 small onions − peeled
- Pepper and Herbs − to taste (sage, rosemary, thyme)

sage, rosemary and thyme
Photo: baccarati


  1. Prepare 2 to 3 cups of de-fatted stock (chicken or beef, whatever you like)
  2. Heat a large, nonstick, pot on high. Sear meat on all sides when the pot is hot enough.
  3. Place herbs and seasoning and stir. Add stock and bring to the boil (the chicken stock will be more delicate and let the full flavor come through).
  4. Place vegetables and boil it again. Cover and simmer over very low heat for 45 minutes to an hour or until meat is fork tender and vegetables are tender but not mushy.
  5. Bring stew up to the boil, remove from heat and drizzle in corn starch mixture while stirring constantly.
  6. Return to heat and continue to stir until the stew has thickened. Serve immediately.


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