Veal Kidney Stew

Veal Kidney Stew is a traditional, savory dish where veal kidneys are slowly cooked in a rich, often wine-based or stock-based sauce with aromatic vegetables and herbs. The kidneys are typically braised until tender, creating a deeply flavorful and hearty meal. This dish is a classic of European, particularly French and British, rustic cuisine, often enjoyed as a warming winter meal.

🍽️ Nutrition at a glance

This stew is a high-protein, low-carbohydrate dish, with a moderate amount of fat depending on the cooking method and added ingredients. It is an excellent source of iron, vitamin B12, and selenium, providing a substantial amount of energy, typically around 350-450 calories per serving.

Nutrition breakdown

Calories	380 kcal
Protein	32 g
Carbs	12 g
Fat	22 g
Fiber	2 g
Sugar	4 g
Sodium	650 mg
Vitamin B12	25 mcg
Iron	6 mg
Selenium	45 mcg
Zinc	5 mg
Phosphorus	380 mg
Potassium	420 mg
Niacin (B3)	10 mg
Vitamin C	8 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, organ meats like kidneys were historically valued for their nutritional density and were a staple in frugal, nose-to-tail cooking traditions. Nutritionally, veal kidneys are exceptionally rich in B vitamins, which are crucial for energy metabolism and nerve function, making them a potent, though less common, superfood.