Prep 20 mins
Cook 1 hr 30 mins
This delicious stew needs lots of fresh bread alongside to mop up the juices. It can also be made with pork.
- 2 lbs stewing veal, cut into 1-inch pieces
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 2 garlic cloves, minced
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried oregano
- 1⁄4 cup all-purpose flour
- 1 cup dry white wine
- 1 cup chicken broth
- 2 potatoes, peeled and cut into 1-inch cubes
- 2 cups butternut squash, peeled and cut into 1-inch cubes
- 1 cup green beans, cut into 2-inch pieces
- 3 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- Sprinkle the veal with the salt and pepper.
- In a large shallow Dutch oven, heat 1 tablespoons of the oil over medium-high heat.
- Brown the veal in batches.
- Remove to a plate and drain any fat in the pan.
- Add the remaining oil to the pan and cook the onions, garlic, thyme and oregano over medium heat, stirring occasionally, until softened, about 3 minutes.
- Sprinkle with 2 tablespoons of the flour and stir to coat.
- Add the wine and chicken broth.
- Bring to a boil, stirring and scraping up any brown bits.
- Return the veal and any accumulated juices to the pan.
- Reduce the heat to medium-low, cover and simmer for 45 minutes.
- Whisk the remaining flour with 2 tablespoons cold water and stir into the stew.
- Add the potatoes and squash.
- Cover and cook for 10 minutes.
- Add the green beans and simmer, covered, until thickened and the vegetables are tender, about 10 minutes.
- Stir in the lemon juice and parsley.