A satisfying recipe for vegetable and veal stew with beer

This heart-healthy main dish is low in saturated fat and high in fibre. Read on for a delicious recipe that you've got to try!

• Preparation: 15 minutes .
• Cooking: 1 hour 30 minutes.
• Serves 4.

Ingredients:

• 500 g (1 lb) stewing veal, cut into 2.5 cm (1 in) cubes
• 3 ml (3⁄4 tsp) salt
• 1 ml (1⁄4 tsp) black pepper
• 30 ml (2 tbsp) vegetable oil
• 2 portobello mushrooms, stems removed and caps cut into 2.5 cm (1 in) slices
• 8 large shallots (or 1 medium onion), finely chopped
• 30 ml (2 tbsp) all-purpose flour
• 375 ml (1 1⁄2 c) dark beer
• 15 ml (1 tbsp) white wine vinegar
• 2 ml (1⁄2 tsp) dried thyme
• 500 g (1 lb) large carrots, peeled and cut into 5 cm (2 in) lengths

Instructions:

1. Pat veal pieces dry with paper towel. Season with one gram (1/4 teaspoon) salt and the pepper. Heat oil in a large heatproof casserole over high heat. Working in batches, add veal and brown on all sides, about four minutes per batch. Transfer veal to a plate.
2. Lower heat to medium. Add mushrooms and shallots to casserole. Sauté until shallots are just golden, about five minutes. Stir in flour.
3. Add veal, beer, vinegar, thyme and the remaining salt. Bring to a boil. Add carrot and cover. Lower the heat and simmer until veal is tender, or about one hour 15 minutes.
4. Transfer veal, carrot and mushrooms to serving dish. Boil sauce until reduced to about 300 millilitres (1 1/4 cups). Pour over veal.

Each serving provides:

• 310 calories
• 26 g protein
• 11 g fat (including 2 g saturated fat)
• 95 mg cholesterol
• 21 g carbohydrates
• 3 g fibre
• 490 mg sodium

• Thousands of varieties of fungi, including edible mushrooms, cover the planet. Many wild mushrooms are toxic, even deadly, so unless you're an expert, it's best to pick your exotic mushrooms at a supermarket or farmers' market.
• All but the most exotic mushrooms are available all year. Choose mushrooms with smooth, dry skin and stems and no bruises. Buy only as many as you will use within a day or two.
• Keep mushrooms in a paper bag, or layered between sheets of paper towel, in the refrigerator for up to two days. Just before using, clean mushrooms with a damp paper towel or a soft vegetable brush to remove dirt. Trim stems as desired.

This hearty stew is ideal for a cold winter day. Keep this recipe in mind and try it for yourself!