My Favourite One-Pot Spring Vegetables Stew

Ingredients

• 2 1/2 pounds veal young, or beef, cut in 2 inch cubes
• 3 tablespoons extra virgin olive oil
• 3 tablespoons butter
• 2 onions medium new, diced finely - for brunoise
• 1 carrot medium, cut in very small cubes for brunoise
• 1 celery stalk cut in small pieces for brunoise
• 4 garlic cloves minced finely for brunoise, remove inner green part
• 2 bay leaves
• 4 sprigs fresh parsley with stalk
• 1/3 cup white wine
• 3 cups vegetable stock
• 15 ounces baby carrots or young carrots cut in half then 2 lengthwise
• 10 pearl onions small, peeled and left whole
• 15 ounces peas young
• 2 turnips young, peeled and cut in medium size pieces
• 2 leeks medium, just the white part, sliced medium thin
• 7 russet potatoes medium, peeled and cut in medium size cubes
• 3 teaspoons chilli powder
• salt

Nutrition

• Calories : 690 calories
• Carbohydrate : 77 grams
• Cholesterol : 140 milligrams
• Fat : 24 grams
• Fiber : 11 grams
• Protein : 42 grams
• SaturatedFat : 9 grams
• Sodium : 800 milligrams
• Sugar : 22 grams