Veal and Bean Stew

Veal and Bean Stew makes a hearty, nourishing meal, served with creamy mashed potatoes and a green salad.


4 oz. seasoned flour, made with

4 oz. flour, 1 table spoon paprika, 1 teaspoon salt and

1 teaspoon black pepper

1 lb. lean boned veal, cut into

1-inch cubes

1 oz. butter

2 medium-sized onions, thinly sliced and pushed out into rings

1 large garlic clove, crushed

6 medium-sized tomatoes, blanched, peeled, seeded and coarsely chopped

1 lb. canned green beans, drained 1 lb. canned butter beans, drained 10 fl. oz. home-made chicken or veal stock

3 tablespoons soft brown sugar

1 ½ tablespoons tomato puree

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried thyme

1 bay leaf

Place the seasoned flour on a plate and roll the veal cubes in it to coat them thoroughly, shaking off any excess.

In a large flameproof casserole, melt 3 ounces of the butter over moderate heat. When the foam subsides, add the veal cubes and fry them, stirring frequently, for 6 to 8 minutes or until they are golden brown all over.

Using a slotted spoon, remove the veal cubes from the casserole and set them aside on a plate. Add the remaining butter to the casserole and, when the foam subsides, add the onions and garlic and fry, stirring occasionally, for 8 to 10 minutes or until the onions are golden brown. Add the tomatoes, green and butter beans to the casserole and fry, stirring frequently, for 4 minutes.

Return the meat to the casserole, add the stock, sugar, tomato puree, salt, pepper, thyme and bay leaf and stir well to mix. Bring the liquid to the boil, reduce the heat to low and cover the casserole. Simmer the stew for 12- hours or until the meat is very tender. Remove the lid from the casserole for the last 30 minutes of cooking time to allow the cooking juices to thicken slightly.

Remove the casserole from the heat and remove and discard the bay leaf. Serve immediately.

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